Description
A moist, spiced fall cake with a buttery base topped with spiced fresh plums and a creamy custard layer.
Ingredients
- 1 cup all‑purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ cup cold butter, cubed
- 2 tbsp heavy cream
- 1 egg
- 2–2½ cups pitted and sliced plums
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- For custard: ½ cup heavy cream
- ½ cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9‑inch springform or cake pan.
- Toss sliced plums with cinnamon, ginger, and nutmeg; set aside.
- In a bowl, mix flour, sugar, and baking powder. Cut in butter until coarse crumbs form.
- Stir in cream, egg, and vanilla until combined.
- Press dough into pan bottom. Arrange spiced plums over dough.
- Bake for 20–25 min until edges set.
- Meanwhile, whisk together custard ingredients: cream, sugar, egg yolks, vanilla.
- Pour custard over baked plums and base. Return to oven and bake 20–25 min more until custard is set.
- Cool before serving. Serve warm or chilled, store in the fridge.
Notes
- Use a sheet pan under the cake to catch any custard drips.
- Can be made a day ahead; flavor improves overnight.
- Chill fully for firm custard texture.
- Adapt pan size: 8‑inch pan yields thicker cake, 9‑inch yields thinner.