Plums truly shine when summer gives its last warm hug, and the Norwegian plum season is in full swing. This plum cake is perfect for a peaceful Sunday afternoon or when you want to delight many at a bake sale or get-together.
The taste of cardamom paired with the sweet and tart plums creates the perfect blend of freshness and spice. The abundance of plums ensures that every bite is juicy, while the cardamom reminds us that autumn is just around the corner.
Making a cake like this in a baking tray is not only practical—it also means you have enough cake to brighten several weekday mornings with a little piece alongside your coffee. The preparation is quick, and while the cake is in the oven, you can take a well-deserved coffee break or pack the kids’ bags for the next day.
Variants & Tips
- For a gluten-free version, replace all-purpose flour with gluten-free flour and add 1 tsp of xanthan gum.
- Experiment with spices—try a little grated ginger for a fresh variation.
Serving Suggestions
- Serve with a dollop of cream or vanilla ice cream on the side.
- Perfect with a cup of homemade peach iced tea for an extra refreshing experience.
Frequently Asked Questions
Can I freeze the plum cake?
Yes, the cake can be frozen for up to 3 months. Wrap it well in plastic wrap and place in an airtight container. Thaw the cake in the refrigerator overnight before serving.
What type of plums should I use?
Norwegian plums are ideal—they are sweet and juicy. However, you can also use the tarter European plums for a different flavor dimension.
Can I reduce the sugar in the recipe?
Yes, you can reduce the amount of sugar in the batter to 150 g if you prefer a less sweet cake. Consider adjusting the sugar amount in the topping according to taste.
What should I do if the cake is too moist in the center?
Lower the temperature to 160°C and extend the baking time by 10-15 minutes. This will allow the cake to bake through without burning the topping.
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