Plum Custard Cake

Time: 90 minutes

It is Fall and I love to eat stone fruit in cobblers, crisps and cakes. For Thanksgiving, I made this very simple and delicious cake, with typical Fall flavors – cinnamon, ginger, nutmeg, cloves and cardamom! The perfect symphony… Great music and great food.

Music Selection: Ed Sheeran (including Andrea Bocelli) – Perfect Symphony


1 cup flour

1 Tbsp sugar

1 tsp baking powder

½ cup butter, cold and cubed

2 Tbsp cream

2 ½ cups pitted and sliced plums (about 4 plums)

1 tsp cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cardamom

dash of cloves


½ cup cream

½ cup sugar

1 egg

1 tsp vanilla


Preheat oven to 350 deg F. Spray or oil an 8 inch springform pan.

Toss sliced plums with all of the spices and set aside (I like to let them sit for a good hour if I have time).

In a large bowl, mix flour, 1 Tbsp sugar and baking powder. Add cubes of butter and using a pastry cutter, cut the butter until coarse crumb size. Add in cream and egg. Stir until soft dough forms.

Spread dough in oiled pan and flatten out evenly along bottom and about an inch up the side of pan.

Pour fruit over the dough. Place springform pan on a baking sheet (as often the oil from the dough leaks out of the pan into your oven). Bake for 25 minutes.

While baking, mix all of the custard ingredients together in a bowl.

After 25 minutes, pour custard evenly over the fruit. Place back in oven and bake another 25 – 30  minutes until custard is set.

Let cool. This cake can be served cool or warm, with ice cream. Keep refrigerated.

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