This cake with plums and peaches is something I make when I have a few fruits in the fridge that are starting to soften. I don't complicate things much, and it turns out to be a slightly moist cake, a bit fragrant, just right next to morning coffee or as an afternoon snack. It doesn't require special ingredients; you probably already have them at home. It works well in summer or autumn when you find plums and peaches at the market, but I've also made it with older fruits without noticing a significant difference.
Quick Info
Total time: 1 hour (10 minutes preparation, 40 minutes baking, 10 minutes cooling)
Servings: 8
Difficulty: easy
Ingredients
4 eggs
8 tablespoons sugar (approx. 160 g)
4 tablespoons oil (approx. 50 ml)
8 tablespoons flour (approx. 150 g)
1 packet baking powder (10 g)
1 vial rum essence (or 1 teaspoon)
1 teaspoon ground cinnamon
a pinch of salt
1 peach
4 plums
Preparation steps
1. Wash the plums and peach, then remove the pits. Cut them into thin slices so they bake evenly and don't weigh down the batter.
2. Separate the eggs. Place the egg whites in a large bowl and the yolks in another.
3. Sprinkle a pinch of salt over the egg whites. Beat them until stiff with a mixer. When you reach a firm foam, gradually add the sugar while continuing to mix. You’ll know it’s ready when you achieve a glossy meringue, the sugar is dissolved, and the peaks hold.
4. Gently fold in the yolks one at a time, mixing briefly after each. Then add the oil in a thin stream. Mix briefly; don’t overdo it.
5. Sift the flour together with the baking powder, then gradually add them to the bowl using a spatula or wooden spoon. Gently fold the batter to keep it airy. Finally, add the rum essence.
6. Line a baking pan of about 25x25 cm or something similar with baking paper. Pour in the batter and level it. Place the slices of plum and peach on top, pressing them down slightly, alternating colors. Don’t bury them completely in the batter.
7. Sprinkle cinnamon on top, directly over the fruits.
8. Place the pan in the preheated oven at 170°C, on the middle rack. Bake for 35-40 minutes. The cake is done when it passes the toothpick test and is lightly browned at the edges.
9. Remove the pan and let it cool for 5 minutes. Carefully turn it out onto a rack or cutting board, remove the paper, and let it cool completely before slicing. Sprinkle powdered sugar on top only after it’s cool.
Why I make this recipe often
It’s quick, doesn’t dirty many dishes, and it’s hard to mess up. If I keep it covered, it lasts 2-3 days without drying out. The plums and peach provide enough moisture, and the cinnamon adds a subtle flavor; no more is needed. Basically, it works with any seasonal fruits or leftover softer fruits.
Tips and variations
Tips
- Don’t beat the egg whites too early; otherwise, they lose volume if they sit.
- The fruits don’t have to be perfect. They can be slightly soft or even older, but without any spoiled spots.
- For a fluffier cake, don’t mix vigorously after adding the flour.
- Don’t overdo the fruits; otherwise, they release too much water, and the cake won’t rise.
- Let the cake cool before slicing to avoid crumbling.
Substitutions
- Instead of peach, you can use nectarine, apricots, or even thinly sliced apples.
- Plums can be replaced with pears or even pitted cherries.
- Rum essence can be replaced with vanilla or grated lemon zest.
- The oil can also be sunflower or canola; olive oil is not necessary.
Variations
- If you want, you can add some ground nuts (30-40 g) to the batter for a different texture.
- A sprinkle of brown sugar over the fruits before baking adds a caramelized crust if desired.
- For a denser cake, use only 3 eggs and reduce the flour slightly (to 6 tablespoons).
Serving ideas
- A slice goes well with plain Greek yogurt for breakfast.
- It’s also good with whipped cream or vanilla ice cream as a dessert after a meal.
- It can be packed for later – it doesn’t leak, and it doesn’t stick.
- If you like, you can add a bit of honey or jam on top when serving.
Frequently asked questions
Can whole wheat flour be used?
Yes, but the texture becomes denser. Use only 1/2 whole wheat flour and the rest white to avoid it being too heavy.
What if the fruits release too much juice?
Cut them into thinner slices and gently pat them with a paper towel before placing them on the batter.
Can I add more sugar?
You can add another 1-2 tablespoons if the fruits aren’t very sweet, but I don’t recommend much more – the cake becomes gummy.
Do I need to separate the eggs?
It’s important for a fluffy texture. If you do everything together, it turns out denser and doesn’t rise as well.
Nutritional values
Per serving (1/8 of the pan):
- Calories: approx. 180 kcal
- Protein: 4 g
- Fat: 5 g
- Carbohydrates: 29 g
- Fiber: 1 g
Approximate values. May vary depending on the size of the fruits and eggs.
Storage and reheating
After cooling, store the cake covered at room temperature. It holds well for 2-3 days. If it’s very hot, it’s better in the fridge, in a lidded container. It can be quickly reheated in the microwave for 10-15 seconds. I don’t recommend freezing; the texture of the fruits changes, and the cake becomes watery.
Quick Info
Total time: 1 hour (10 minutes preparation, 40 minutes baking, 10 minutes cooling)
Servings: 8
Difficulty: easy
Ingredients
4 eggs
8 tablespoons sugar (approx. 160 g)
4 tablespoons oil (approx. 50 ml)
8 tablespoons flour (approx. 150 g)
1 packet baking powder (10 g)
1 vial rum essence (or 1 teaspoon)
1 teaspoon ground cinnamon
a pinch of salt
1 peach
4 plums
Preparation steps
1. Wash the plums and peach, then remove the pits. Cut them into thin slices so they bake evenly and don't weigh down the batter.
2. Separate the eggs. Place the egg whites in a large bowl and the yolks in another.
3. Sprinkle a pinch of salt over the egg whites. Beat them until stiff with a mixer. When you reach a firm foam, gradually add the sugar while continuing to mix. You’ll know it’s ready when you achieve a glossy meringue, the sugar is dissolved, and the peaks hold.
4. Gently fold in the yolks one at a time, mixing briefly after each. Then add the oil in a thin stream. Mix briefly; don’t overdo it.
5. Sift the flour together with the baking powder, then gradually add them to the bowl using a spatula or wooden spoon. Gently fold the batter to keep it airy. Finally, add the rum essence.
6. Line a baking pan of about 25x25 cm or something similar with baking paper. Pour in the batter and level it. Place the slices of plum and peach on top, pressing them down slightly, alternating colors. Don’t bury them completely in the batter.
7. Sprinkle cinnamon on top, directly over the fruits.
8. Place the pan in the preheated oven at 170°C, on the middle rack. Bake for 35-40 minutes. The cake is done when it passes the toothpick test and is lightly browned at the edges.
9. Remove the pan and let it cool for 5 minutes. Carefully turn it out onto a rack or cutting board, remove the paper, and let it cool completely before slicing. Sprinkle powdered sugar on top only after it’s cool.
Why I make this recipe often
It’s quick, doesn’t dirty many dishes, and it’s hard to mess up. If I keep it covered, it lasts 2-3 days without drying out. The plums and peach provide enough moisture, and the cinnamon adds a subtle flavor; no more is needed. Basically, it works with any seasonal fruits or leftover softer fruits.
Tips and variations
Tips
- Don’t beat the egg whites too early; otherwise, they lose volume if they sit.
- The fruits don’t have to be perfect. They can be slightly soft or even older, but without any spoiled spots.
- For a fluffier cake, don’t mix vigorously after adding the flour.
- Don’t overdo the fruits; otherwise, they release too much water, and the cake won’t rise.
- Let the cake cool before slicing to avoid crumbling.
Substitutions
- Instead of peach, you can use nectarine, apricots, or even thinly sliced apples.
- Plums can be replaced with pears or even pitted cherries.
- Rum essence can be replaced with vanilla or grated lemon zest.
- The oil can also be sunflower or canola; olive oil is not necessary.
Variations
- If you want, you can add some ground nuts (30-40 g) to the batter for a different texture.
- A sprinkle of brown sugar over the fruits before baking adds a caramelized crust if desired.
- For a denser cake, use only 3 eggs and reduce the flour slightly (to 6 tablespoons).
Serving ideas
- A slice goes well with plain Greek yogurt for breakfast.
- It’s also good with whipped cream or vanilla ice cream as a dessert after a meal.
- It can be packed for later – it doesn’t leak, and it doesn’t stick.
- If you like, you can add a bit of honey or jam on top when serving.
Frequently asked questions
Can whole wheat flour be used?
Yes, but the texture becomes denser. Use only 1/2 whole wheat flour and the rest white to avoid it being too heavy.
What if the fruits release too much juice?
Cut them into thinner slices and gently pat them with a paper towel before placing them on the batter.
Can I add more sugar?
You can add another 1-2 tablespoons if the fruits aren’t very sweet, but I don’t recommend much more – the cake becomes gummy.
Do I need to separate the eggs?
It’s important for a fluffy texture. If you do everything together, it turns out denser and doesn’t rise as well.
Nutritional values
Per serving (1/8 of the pan):
- Calories: approx. 180 kcal
- Protein: 4 g
- Fat: 5 g
- Carbohydrates: 29 g
- Fiber: 1 g
Approximate values. May vary depending on the size of the fruits and eggs.
Storage and reheating
After cooling, store the cake covered at room temperature. It holds well for 2-3 days. If it’s very hot, it’s better in the fridge, in a lidded container. It can be quickly reheated in the microwave for 10-15 seconds. I don’t recommend freezing; the texture of the fruits changes, and the cake becomes watery.