Thank you for stopping by, dear friend! Today I’m over the moon to share my Moist Plum Cake (No Alcohol Version)—a comforting, family‑favorite cake that melds the warm spices from Grandma’s kitchen with juicy sweetness…no booze required! If you love cozy bakes, this is one you’ll want to bookmark. Don’t forget to subscribe by email so we can share more delightful recipes right to your inbox.
Overview of Recipe Content
This luscious Moist Plum Cake (No Alcohol Version) is a perfect treat for brunch, afternoon tea, or even a cozy evening indulgence. You’ll love it because:
- It’s soft, tender, and filled with warm cinnamon‑nutmeg fragrance.
- No soaking in spirits—just wholesome goodness.
- Quick to assemble, yet luxurious in texture.
What It Tastes Like
Think tender crumbs tinged with spice, balanced by a subtle sweetness from brown sugar and rich butter, with a fragrant kiss of vanilla. Truly a hug in cake form!
Health & Seasonal Relevance
While indulging in this Plum Cake, enjoy the comforting boost of complex carbs and warming spices—perfect for cooler months or anytime you’re craving a nostalgic bake.
Ingredients
- 1½ cups (190 g) all‑purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup (100 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- 2 large eggs
- ½ tsp vanilla extract
Tools Needed
- Mixing bowls
- Whisk & rubber spatula
- 8‑inch (20 cm) cake pan
- Measuring cups & spoons
- Toothpick or cake tester
Substitutions & Additions
- Swap brown sugar for coconut sugar or light molasses.
- Use melted butter or neutral oil if you prefer.
- Add ½ cup chopped nuts or dried fruit for extra texture.
How to Make Moist Plum Cake (No Alcohol Version)
- Prep: Preheat oven to 350 °F (175 °C). Grease and line your cake pan.
- Dry Mixture: Whisk flour, baking powder, soda, cinnamon, nutmeg, and salt in a bowl.
- Cream Butter & Sugar: In another bowl, beat softened butter and brown sugar until pale and fluffy—about 2 minutes.
- Add Eggs & Vanilla: Crack in the eggs one at a time, beating well after each. Stir in vanilla.
- Combine: Gently fold in the dry mixture until smooth. Avoid overmixing—you want tender crumbs.
- Bake: Pour into your prepared pan. Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool: Let the cake rest in its pan for 10 minutes, then transfer to a wire rack until completely cooled.
As it bakes, your kitchen will fill with those warmly nostalgic spice scents—time slows and hearts lighten as anticipation builds.
What to Serve with Moist Plum Cake
- A steaming cup of chai or coffee 🧋
- A scoop of vanilla ice cream for contrast
- Fresh berries for a bright, fruity lift
- Lightly whipped cream with a sprinkle of cinnamon
Tips for Making It Perfect
- Always use room‑temperature eggs for smoother batter.
- Measure flour by spooning into the cup—don’t pack it.
- Don’t open the oven until ¾ done, to prevent sinking.
- Bake time may vary—start checking at 30 minutes.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep covered tightly for 5–7 days.
- Freezing: Wrap cooled cake slices or whole cake in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge.
General Information
Plum cake has different meanings around the world—from the dried‑fruit British/Indian holiday cake to the fresh‑plum German Zwetschgenkuchen. Here, we lean into those comforting biscuits‑and‑rum cake memories, but in a virgin version perfect for everyone.
Frequently Asked Questions
1. Can I make this cake egg‑free?
Yes! Substitute each egg with ¼ cup yogurt or applesauce.
2. What about using fresh plums?
Chop about 1 cup of fresh, pitted plums and fold in gently at the end—delicious!
3. Can I reduce sugar?
Sure! You can lower brown sugar by ¼ cup for a lighter sweetness.
4. Why both baking powder and soda?
Their combo gives a gentle rise with tender crumb—baking powder for lift, soda for texture.
5. Can I bake it in a loaf pan?
Absolutely. Use a 9×5″ loaf pan and extend bake time to ~45 minutes.
Conclusion
There you have it: the malt-spiced delight of Moist Plum Cake (No Alcohol Version)—simple, satisfying, and soulful. For another cozy treat, try my Soft Gingerbread Muffins or the comforting Citrusy Olive Oil Bundt—both perfect for pairing with a mug of tea.
Happy baking, dear friend—don’t forget to leave a comment or review, and feel free to share a photo on Pinterest or tag me: https://www.pinterest.com/poulefrecipe/! ♥
Nutritional Information Plum Cake (approx. per slice, serves 10)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 280 kcal | 33 g | 4 g | 14 g |
| Sugar: 17 g • Fiber: 1 g |
Interactive Elements
Did you toss your cake photo up on Pinterest yet? Tag me @poulefrecipe! I adore hearing your thoughts—drop a comment below.
Nutritional Information
As shown above, this cake offers a moderate treat—rich and comforting, yet easy to fit into your day with mindfulness.
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Print
Moist Plum Cake (No Alcohol Version)
- Total Time: 45 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A cozy and ultra-moist plum cake made with warm spices and sweet brown sugar—no alcohol, no fuss! This is the ultimate comforting bake for teatime, holidays, or anytime you’re craving something homey and soft.
Ingredients
-
1½ cups (190g) all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon ground cinnamon
-
¼ teaspoon ground nutmeg
-
¼ teaspoon salt
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½ cup (100g) unsalted butter, softened
-
¾ cup (150g) brown sugar
-
2 large eggs
-
½ teaspoon vanilla extract
Instructions
-
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
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In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate large bowl, beat the softened butter and brown sugar until light and fluffy—about 2 minutes.
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Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
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Gradually fold in the dry ingredients until a smooth, thick batter forms.
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Pour into the prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Room-temperature eggs make for a fluffier cake.
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You can fold in ½ cup chopped fresh plums or nuts for a twist.
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Store in an airtight container for up to 3 days, or freeze for later.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
