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Light Plum Cake

This light plum cake features a tender crumb and sweet, fruity notes, making it perfect for afternoon teas and celebrations.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour (250 grams)
  • 1 cup sugar (200 grams)
  • 1 cup unsweetened applesauce (240 ml)
  • 2 pieces eggs
  • 1/2 cup butter, melted (115 grams)
  • 1 cup pitted prunes, chopped (about 150 grams)
Baking Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk the eggs and sugar together until the mixture is light and fluffy.
  4. Add the applesauce, melted butter, and vanilla extract to the egg and sugar mixture, stirring until everything is combined.
  5. Gradually stir in the dry ingredients from Step 2, mixing gently until just combined.
  6. Fold in the chopped prunes, ensuring they are evenly distributed throughout the batter.
  7. Pour the cake batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
  3. Let it cool completely before slicing and serving.

Notes

Store your light plum cake in an airtight container at room temperature for up to three days, or refrigerate it for a week. It also freezes well, so feel free to make a double batch! For variations, consider substituting prunes with raisins or adding a teaspoon of cinnamon or nutmeg to the dry ingredients.