This Spiced Plum Cake recipe is perfect for any celebration.
Recipe by Mimi Council.
Spiced Plum Cake
Makes 3 Layer 6-inch Cake
Batter
1/2 cup organic milk
21 grams (1 tablespoon) organic raw honey
1/2 teaspoon organic cloves
1/4 teaspoon organic cardamom
3 (102 grams) organic large egg whites
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
170 grams (1 cup plus 3 tablespoons) all natural cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Frosting
8 ounces (226 grams) Organic Valley Cream Cheese
1/2 cup (113 grams) organic salted butter, softened
425 grams (3 cups) powdered sugar, sifted
2 teaspoons organic vanilla extract
Topping
3 organic ripe plums
Method
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
In a small saucepan, add the milk, honey, cloves, and cardamom. Put over high heat, stirring until it reaches 140°F on a thermometer, the honey will be dissolved and the spices will be fragrant. Remove from heat, set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk starting on low, gradually increasing to high until stiff peaks form. Remove the egg whites from the mixing bowl, and transfer to another bowl. Set aside.
In the same mixing bowl (no need to wash) fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined into a sandy texture. Slowly add the milk mixture and mix on low until combined, scraping sides of bowl, as you’ll need to make sure all the dry bits are incorporated. Remove mixing bowl from stand.
Add the egg whites into the mixing bowl with butter mixture, and fold until you no longer see pockets of egg whites and you have a smooth batter. Divide the batter evenly into each cake pan, about 212 grams each. Spread evenly.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow cake to cool completely before starting the frosting.
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix on low until combined. Then add in the powdered sugar and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
On a cake spinner or stand, place the first cake layer. Add a generous amount of frosting and spread evenly. Top with the second cake layer and repeat the process. Add the remaining frosting on top. Slice plums into thin slices, and top cake.
Store in the fridge covered for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!