Plum Breakfast Cake
A delightful plum breakfast cake featuring tender fruit and a sweet spice topping, perfect for a cozy morning or brunch gathering with family and friends.
Ingredients
Instructions
- Dissolve the dry yeast in warm water and set aside.
- Combine flour, 1/2 cup sugar, baking powder, and salt in a bowl.
- Stir in nonfat milk, 5 tablespoons melted butter, vanilla, and yeast mixture until well combined.
- Pat the dough into an 11 x 12-inch rectangle on a lightly buttered baking sheet.
- Arrange the plum wedges slightly overlapping to cover the top of the dough.
- Brush the plums with the remaining 1 tablespoon melted butter.
- Combine 1/4 cup sugar and cardamom in a small bowl.
- Sprinkle the sugar and cardamom mixture evenly over the top of the cake.
- Bake at 375°F for 30 to 40 minutes, or until the center tests done.
- Cool to warm and serve.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and active. If you don't have nonfat milk, whole or almond milk can be used as a substitute. Consider adding a pinch of cinnamon to enhance the flavor. If plums are out of season, peaches or nectarines make great alternatives in this breakfast cake.
Serving Suggestions
This Plum Breakfast Cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a morning coffee or a refreshing Cappuccino Punch for brunch. Consider serving it alongside a fresh fruit salad for a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in a microwave for about 15-20 seconds or warm in an oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Plum Breakfast Cake contains roughly 115 calories, with 4g protein, 17g carbohydrates, and 2g fat. It is a good source of dietary fiber (19% of the Daily Value) and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 623mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made ahead and stored. Prepare it the day before and keep it covered. When ready to serve, simply reheat slices in the oven or microwave for a few seconds to enjoy it warm.
What can I use instead of plums?
If plums are not available, you can substitute with other fruits like peaches, apricots, or even apples. Each will impart a different flavor, but the cake will still be delicious. Just ensure the fruit is ripe and sliced thinly.
Is this recipe suitable for vegetarians?
Yes, this Plum Breakfast Cake is entirely suitable for vegetarians. It contains no meat or animal-derived ingredients apart from dairy, making it a great option for those following vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).