Pluot Cake

Contributor: Carla Bayot
 Serving Size 1 cake (8-10 servings)
Prep Time Cook Time Total Time
15 mins 45 mins 1 hr
  • 4 pluots, peeled, pitted, and thinly sliced
  • 3/4 cup butter, softened
  • 1 1/4 cups sugar, granulated
  • 3 large eggs
  • 1 1/2 tsp vanilla
  • 1 3/4 (8 oz) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar mixed w/ 1 tbsp cinnamon (FOR TOPPING)
  1. Preheat oven to 350 degrees F.

  2. Grease and flour (or spray with baking spray with flour) a 9-inch springform pan.

  3. Toss thinly sliced pluots in a bowl with 1/4 cup of sugar and set aside.

  4. In a large mixing bowl with an electric mixer, beat the 3/4 butter and 1 cup of sugar until light and fluffy.

  5. Beat in eggs one at a time (beat well after each addition). Then beat in the vanilla.

  6. In a separate bowl, combine the 1 3/4 cups of flour, baking powder, and salt.

  7. Slowly blend in the dry ingredients into the first mixture until batter is smooth and thick.

  8. Spread batter in the prepared baking pan, placing the pluot slices onto the top in a circular pattern, slightly overlapping. Sprinkle the sugar-cinnamon mixture over the fruit.

  9. Bake for about 1 hr 10 mins to 1 hr 20 mins or until a toothpick/cake tester inserted comes out clean.

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