This is the perfect fall cake to serve a crowd. It’s delicious on it’s own or served warm with some vanilla ice cream!
Makes one large baking tray (17” x 12”).
Note: You can use 2 smaller trays or even round cake pans if you don’t have a large enough tray. When using this large baking tray (17” x 12”), the dough is spread quite thin (about ½ inch). If you decide to use a smaller tray or pan and the dough is spread thicker, you may have to bake the cake a little longer. If a toothpick comes out clean, then the cake is ready.
(Skaityti šį receptą lietuviškai)
½ cup butter (room temperature)
1 ½ cup white sugar
2 eggs (room temperature)
1 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup milk (room temperature)
8-10 red plums
1 tsp cinnamon
¼ cup white sugar
- Preheat oven to 350 degrees. Generously butter the bottom and sides of the baking tray and dust with flour, shaking off the excess. Cut the plums into wedges and set aside (I like to cut them in half, then cut the half into quarters). Mix the cinnamon and ¼ cup of sugar in a small bowl and set aside (this will be sprinkled on top of the cake before baking).
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix until combined.
- In a a separate bowl, whisk together the flour, baking powder and salt.
- Add half of the flour mixture to the butter mixture and mix. Stir in the milk. Add the remaining half of the flour mixture and mix until smooth.
- Evenly spread the batter using a spatula or the back of spoon onto the prepared baking tray. Arrange the plum slices as desired. I chose to do 4 rows across alternating the direction of the slices (see photo). Sprinkle the sugar and cinnamon mixture evenly across the top, it will seem like a lot but do use all of it as it gives the nice crunch to the top.
- Bake for approximately 25-30 min, until the top has a nice golden colour and a toothpick comes out clean from the centre.
About Andreja
Andreja Juknevicius is a Pastry Chef based in Toronto. After graduating from University, she followed her passion for baking and studied at Le Cordon Bleu in Paris, France. Her experience includes working at a top pastry boutique in Paris, as well as creating dessert menus for some of the finest restaurants in the city.
