Old-fashioned plum cake with vanilla pudding
A stunning layered dessert with a buttery crust, juicy plums, creamy vanilla pudding, and a crumbly top. Perfect for making ahead!
Servings: 9
Calories: 296kcal
Equipment
- 1 Baking pan (square) 8x8 inch (20x20 cm)
Ingredients
For the Dough:
- 1 cup + 3 tbsp all-purpose flour
- 1 large egg
- 1-2 large egg yolks
- 7 tablespoon unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon baking powder
Other Layers:
- 1 tablespoon semolina
- 12-14 medium plums quartered and pitted
- ¼ teaspoon cinnamon
- 1 3.4 oz pack cook-and-serve vanilla pudding
- 1 ⅔ cups whole milk
- 2-3 tablespoon sugar
Instructions
- Prepare the dough: In the bowl of a stand mixer, combine the flour, sugar, baking powder, softened butter, whole egg, and egg yolks. Mix on low speed until the ingredients just start to come together. Increase the speed to medium and knead for 1-2 minutes, until a smooth and soft dough forms.1 cup + 3 tbsp, 1 large egg, 1-2 large egg yolks, ½ cup granulated sugar, 1 teaspoon baking powder, 7 tablespoon unsalted butter, softened
- Divide the dough into two pieces: one larger (about 60%) and one smaller (40%). Wrap both in plastic wrap and refrigerate for about 1 hour.
- Roll out the larger portion of dough and place it into a 20x20 cm baking pan lined with parchment paper.
- Prick the dough all over with a fork, then bake in a preheated oven at 180°C for 15 minutes. Remove from the oven and let it cool slightly.
- Prepare the fruit layer: Wash and dry the plums, cut them into quarters, and remove the pits.12-14 medium plums
- Sprinkle 1 tablespoon semolina evenly over the baked dough base, then arrange the plums on top in a single layer. Sprinkle with cinnamon.1 tablespoon semolina, ¼ teaspoon cinnamon
- Prepare the vanilla pudding: In a small bowl, mix the pudding powder with 2–3 tablespoon sugar and 4 tablespoon of the cold milk until smooth.1 ⅔ cups whole milk, 2-3 tablespoon sugar
- Heat the remaining milk in a saucepan until it starts to boil. Remove from the heat and stir in the pudding mixture. Return to low heat and cook for 1–2 minutes, stirring until it thickens.
- Immediately pour the hot pudding evenly over the plums.
- Top layer: Take the smaller piece of dough (40%). You can either grate it with a coarse grater or crumble it with 1–2 tablespoon flour rubbed between your fingers if grating feels too messy. Spread it evenly on top of the pudding.
- Baking: Return the pan to the oven and bake at 180°C for 40–45 minutes, until golden on top.
- Let the cake cool completely, then refrigerate for a few hours so the layers set nicely. Before serving, dust with powdered sugar.
Video
Notes
- Chilling the dough is essential for easy handling.
- Using two egg yolks in the dough makes it extra tender.
- You must use cook-and-serve pudding, not instant.
- For the cleanest slices, chill the cake thoroughly before cutting.
- Double the ingredients for a 23x32 cm (9x13 inch) baking pan.
- Let the cake cool completely before refrigerating, or the pudding layer won’t set properly.
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 150mg | Potassium: 177mg | Fiber: 1g | Sugar: 17g | Vitamin A: 570IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 2mg
