Alright, let’s talk holiday magic! If you’re anything like me, you love a cake that just screams celebration, and this Crispy Plum and Blueberry Cake for Christmas, Easter is exactly that. I remember the first time I made this, it was for a chilly December gathering, and the smell that filled my kitchen was just divine – warm spices, sweet fruit, pure cozy vibes. The way the plums and blueberries mingle, creating this perfect balance of tart and sweet with just a hint of crispness on top, it’s truly something special. It’s become my go-to for both Christmas and Easter, and trust me, it’ll be yours too!
Why You’ll Love This Crispy Plum and Blueberry Cake for Christmas, Easter
This isn’t just any fruit cake; it’s a real showstopper that’s surprisingly easy to make! Here’s why this Crispy Plum and Blueberry Cake for Christmas, Easter will become a holiday favorite:
- Effortless Elegance: Seriously, the batter comes together in minutes, making holiday baking a breeze.
- Flavor Explosion: The tartness of the blueberries and the sweet, jammy plums create a perfect sweet-tart balance that just sings.
- Festive Perfection: It looks gorgeous dusted with a little powdered sugar, making it ideal for any holiday table.
- Irresistible Texture: You get that lovely moist crumb with delightful pops of fruit and a hint of crispiness on top.
Essential Ingredients for Your Crispy Plum and Blueberry Cake for Christmas, Easter
Alright, let’s gather our goodies for this amazing cake! To make your Crispy Plum and Blueberry Cake for Christmas, Easter, you’ll need:
- 2 cups all-purpose flour – this is our base!
- 1 teaspoon baking soda – gives it that lovely lift.
- 1/2 teaspoon salt – just to make all those flavors pop.
- 1 cup unsalted butter, softened – make sure it’s nice and soft, not melted!
- 1 1/2 cups granulated sugar – for that perfect sweetness.
- 2 large eggs – these bind everything together.
- 1 teaspoon vanilla extract – because, well, vanilla!
- 1 cup buttermilk – this is key for a tender crumb.
- 1 cup fresh blueberries – wash ’em and pat ’em dry!
- 1 cup chopped fresh plums – make sure they’re ripe but still a bit firm.
- 1/4 cup chopped almonds (optional) – for a little crunch if you fancy it.
Ingredient Notes and Potential Substitutions for Your Plum and Blueberry Cake
A few little notes on these ingredients, because kitchen magic is all about the details! For the plums, you really want them ripe enough to be sweet but still firm so they don’t turn to mush when you chop them. If you can’t find fresh plums, sometimes you can get away with canned plums, just drain them really well! And for those blueberries, if you don’t have fresh, frozen ones work too, just toss them in a tablespoon of that flour before adding them to the batter to help prevent them from sinking. You can totally skip the almonds if you have nut allergies or just don’t like them; the cake is still wonderful without them!
Step-by-Step Guide to Making Crispy Plum and Blueberry Cake for Christmas, Easter
Alright, let’s get baking this gorgeous Crispy Plum and Blueberry Cake for Christmas, Easter! It’s really quite straightforward, and the results are so worth it. Just follow these simple steps, and you’ll have a stunning cake ready for your holiday table in no time.
Preparing Your Crispy Plum and Blueberry Cake Pan
First things first, grab your 9-inch cake pan. Give it a really good grease and then a light dusting of flour. Make sure you get into all the corners! This step is super important to make sure your beautiful cake doesn’t stick when it’s time to come out.
Mixing the Batter for a Perfect Plum and Blueberry Cake
Now for the fun part – mixing! In one bowl, just whisk together your flour, baking soda, and salt. Easy peasy. In a bigger bowl, cream together that softened butter and sugar. You want it nice and fluffy, almost like pale yellow clouds. Then, beat in your eggs one by one, followed by that splash of vanilla extract. Now, here’s the key: add your dry ingredients into the wet stuff a little at a time, alternating with the buttermilk. Mix it gently until it’s *just* combined. Seriously, don’t go crazy with the mixer here; overmixing makes the cake tough! Once it’s just mixed, gently fold in those lovely blueberries, chopped plums, and almonds if you’re using them. You want to see those fruits distributed throughout, but be gentle so you don’t mash them up.
Baking and Cooling Your Festive Plum and Blueberry Cake
Pour all that gorgeous batter into your prepared pan. Smooth the top a bit. Now, pop it into your preheated oven at 350°F (175°C). It’ll need about 35 to 45 minutes. The best way to know it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, with maybe just a few moist crumbs clinging to it (no wet batter!), it’s ready. Let the cake cool in the pan for about 10 minutes – this helps it firm up a bit. Then, carefully flip it out onto a wire rack to cool down completely. Patience here is a virtue; a fully cooled cake is much easier to slice!
Tips for a Perfectly Crispy Plum and Blueberry Cake
Want to make sure your Crispy Plum and Blueberry Cake is absolutely perfect? A few little tricks can make all the difference! Make sure those plums are ripe but still firm – it really helps them hold their shape. When you add the fruit to the batter, be gentle! You want those pops of flavor, not a mushy cake. If your oven tends to run a bit hot, keep an eye on it towards the end of baking; a slightly shorter time might be needed to get that lovely crispness without overbaking. And don’t skip that cooling time; it’s crucial for the texture!
Serving and Storing Your Holiday Plum and Blueberry Cake
This beautiful Plum and Blueberry Cake is wonderful all on its own, but for an extra festive flair, I love to give it a light dusting of powdered sugar once it’s completely cool. It just makes it look so elegant! A simple glaze made with a little powdered sugar and a splash of milk or lemon juice would also be divine. If you happen to have any leftovers (which is rare in my house!), just wrap it up tightly in plastic wrap or pop it into an airtight container. It stays lovely at room temperature for a couple of days. If it feels a little dry after a day or two, a quick 10-15 second zap in the microwave will bring back that wonderful moistness!
Frequently Asked Questions About Crispy Plum and Blueberry Cake
Got questions about this delightful Crispy Plum and Blueberry Cake? I’ve got answers!
Q: Can I use frozen fruit in this cake?
Absolutely! If you’re using frozen blueberries or plums, just toss them with a tablespoon of the flour mixture before folding them into the batter. This helps prevent them from sinking to the bottom and turning your cake into a purple puddle. Just be aware that frozen fruit might release a bit more moisture, so keep an eye on the baking time.
Q: How do I know if my plums are ripe enough?
You want plums that are sweet and have a nice color, but they should still feel firm to the touch, not mushy. If they’re too soft, they’ll break down too much during baking. Give them a gentle squeeze – if they yield slightly, they’re probably perfect!
Q: Can I make this cake ahead of time?
Yes, you totally can! This cake actually tastes even better the next day. Just make sure it’s completely cooled, then wrap it up well in plastic wrap or store it in an airtight container at room temperature. It’s a great make-ahead option for busy holiday seasons.
Q: What’s the best way to cut a moist cake like this?
A sharp knife is your best friend here! For the cleanest slices, try to use a long, thin knife and wipe it clean between each cut. If the cake feels a little sticky, dipping the knife in hot water and drying it off can also help get those perfect, clean slices for your Holiday Plum and Blueberry Cake.
Estimated Nutritional Information for Plum and Blueberry Cake
Just so you know, the nutritional info can vary a bit depending on exactly what you use, but here’s a general idea per slice of this yummy Plum and Blueberry Cake: we’re looking at around 350 calories, about 18g of fat (with 11g being saturated), 45g of carbs, and 35g of sugar. It also has about 4g of protein and 2g of fiber. Remember, these are just estimates, but they give you a good ballpark! For more information on baking, you can check out King Arthur Baking’s ingredient properties.
Divine Crispy Plum & Blueberry Cake for 2 Holidays
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful cake featuring the sweet and tart combination of plums and blueberries, perfect for festive occasions.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1 cup chopped fresh plums
- 1/4 cup chopped almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Do not overmix.
- Gently fold in the blueberries, chopped plums, and almonds (if using).
- Pour the batter into the prepared cake pan.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For an extra festive touch, dust with powdered sugar or a light glaze before serving.
- Ensure plums are ripe but firm for the best texture.
- You can substitute other berries like raspberries or blackberries for blueberries.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: plum blueberry cake, fruit cake, holiday cake, Christmas cake, Easter cake, festive dessert, easy cake recipe