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Butter Cake with Plums

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Nothing is more comforting on a cold winter morning than a breakfast cake with a mug of coffee or tea. In my Italian-American household, it’s tradition to make a breakfast butter cake with fresh fruit. Around the holidays, we tend to use plums because of the beautiful pinkish-red color that contrast with the browned butter cake crust.  It is a relatively simple recipe that will turn any ordinary breakfast into one you will look forward to.

Butter Cake with Plums

Prep Time: 45 min

Makes: 4 servings

Ingredients

  • 1 CUP WHOLE MILK
  • ¼ CUP CRÈME FRAÎCHE
  • 1 ¾ CUPS UNBLEACHED ALL-PURPOSE FLOUR, PLUS MORE FOR THE PAN
  • 1 TABLESPOON BAKING POWDER 
  • ½ TEASPOON FLEUR DE SEL (SEA SALT)
  • ½ CUP UNSALTED BUTTER, AT ROOM TEMPERATURE, PLUS MORE FOR PAN
  • ¾ CUP GRANULATED SUGAR
  • 1 LARGE EGG
  • SEEDS OF 1 VANILLA BEAN
  • 1-2 TEASPOONS OF VANILLA SUGAR
  • 6 RIPE PLUMS

Directions

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