This moist cake is good all on its own, but the tasty lavender-hued plum glaze takes it over the top. Griddle up a slice the next day and serve with a dollop of whipped cream, yogurt, or ice cream.
Plum Pound Cake
Makes 1 (13-cup) cake
- 3½ cups all-purpose flour
- 2 teaspoons baking powder
- 2½ cups plus ¼ cup granulated sugar, divided
- 1⅔ cups unsalted butter, softened
- ¾ cup whole buttermilk, room temperature
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups diced peeled fresh plums, peels reserved (about 4 small or 2 large plums)
- ¼ cup water
- 1 cup confectioners’ sugar, sifted
- Garnish: sliced fresh plums, fresh mint
- Preheat oven to 325°.
- In a large bowl, whisk together flour, baking powder, and 2½ cups granulated sugar. Add butter, buttermilk, eggs, and vanilla. Beat with a mixer at low speed until combined, about 1 minute. Scrape bottom and sides of bowl. Beat at medium speed for 2 minutes, stopping to scrape sides of bowl; fold in plums.
- Spray a 13-cup cast-iron Bundt pan with baking spray with flour. Spread batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 80 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
- In a small cast-iron skillet, heat reserved plum peels, ¼ cup water, and remaining ¼ cup granulated sugar over medium-low heat, stirring until sugar is dissolved, 1 to 2 minutes. Strain mixture through a fine-mesh sieve into a small bowl, discarding peel. Let cool completely.
- In a small bowl, whisk together confectioners’ sugar and ¼ cup cooled plum syrup until smooth. Spoon onto cooled cake. Garnish with plums and mint, if desired.