Apple and Plum Cake

I can’t quite remember when I first tried this combination of apples and plums in a cake, but I perfectly recall that it was more out of necessity than a brilliant idea – I had some plums that were starting to shrivel and the apples didn’t have much of a future either. Instead of leaving them to rot in the fruit bowl, I thought I’d throw them all into a quick cake to avoid wasting anything. The first batter turned into a mini-disaster because I fancied myself a bit of a pro and mixed the flour directly with the mixer, which is clearly not a good idea – everything kind of collapsed, but the taste was still great. Since then, whenever I have fruits that don’t look quite presentable anymore, I give myself the green light to make this cake. The batter turns out light and simple, the fruits caramelize at the bottom, and there’s always someone who appreciates a dessert with a taste of autumn, but without much hassle.

It takes about 20 minutes of preparation; the rest is up to the oven. The cake yields about 8 serious slices – or 10, if no one cuts the pieces too big. It’s not complicated, but it works best if you’re not in a hurry and respect the step of properly beating the egg whites, not just giving it a half-hearted attempt.

Why do I keep coming back to this combination? Apples are always available, the plums add something surprising and sweet-tart, and this cake isn’t the kind that lasts three days on the table; it disappears quickly. Plus, if you want something delicious but don’t want to deal with creams or layers, this is the kind of dessert for you. It works well with both firmer apples and those sadder ones left in the fridge. The fruit mix isn’t set in stone; sometimes I just use apples, other times I throw in whatever I have.

Ingredients, for real, for a 24 cm round cake pan:
- Eggs: 6 (for the batter, it helps if they’re at room temperature; the eggs provide structure and air)
- Sugar: 6 heaping tablespoons for the batter + 4 tablespoons for the fruit (the sugar in the batter binds the mixture, while the one for the fruit caramelizes at the bottom)
- Oil: 2 tablespoons (not much, but it helps keep the batter soft)
- Flour: 7 tablespoons (sifted, for a light sponge, so it doesn’t turn out heavy)
- Salt: a pinch (it enhances the flavor of the batter)
- Apples: 6-7, preferably tart – not too juicy (they provide the syrupy texture at the bottom and the main flavor)
- Plums: about 10, ripe but not too soft (they add sweetness and a bit of color, so it’s not a boring dessert)
- Liquid cream: 300 ml, plus 2 tablespoons of sugar (for decoration, if you’re in the mood for something extra, it’s not mandatory)

My steps (which I tend to do pretty much the same way every time, with minor improvisations):

1. I start with the oven, preheating it to 180°C. I generously grease the pan with butter – if you have it handy, really go for it, so the fruits don’t stick. I peel the apples and slice them about the thickness of a finger (if they’re too thin, they turn to mush). I arrange them neatly (or more haphazardly if I’m in a hurry) at the bottom of the pan, sprinkle the 4 tablespoons of sugar on top, and pop everything in the oven for about 10-15 minutes. The apples should soften slightly and the sugar should start to take on color. Don’t burn them; we don’t want bitter caramel.

2. In the meantime, I prepare the plums. I cut them in half, remove the pits, and wait to take the pan out of the oven. When the apples have softened, I take the pan out and scatter the plums among the apples, not everywhere, but here and there, so it’s not monotonous. If I feel like it, I sprinkle a little cinnamon on top, but not always.

3. For the batter, the eggs shouldn’t be cold. I separate them: the egg whites go into a large bowl, and the yolks into a small bowl. I start with the egg whites – I beat them with a mixer or whisk until they don’t fall out of the bowl. I add a pinch of salt, as my grandmother taught me, and continue with the sugar, gradually. If you add all the sugar at once, it won’t dissolve well. I mix until I have a foam just like for meringues – shiny and firm.

4. Now, I add the yolks one at a time. I mix in one, then add another, and mix again until I finish all of them. Then I add the oil, again one tablespoon at a time, and mix a little more. The oil isn’t much, but it changes the texture of the batter so it’s not dry.

5. I sift the flour on top, add a tablespoon, and fold it in with a spatula or whisk, not with the mixer! Even if it seems tempting to skip the manual mixing, don’t do it. If you use the mixer, you’ll lose all the air you worked hard to incorporate into the egg whites, and the batter will turn out like rubber; I’ve experienced this. So, patience, spoon by spoon, gentle movements from bottom to top.

6. If the edges of the pan have dried out, I brush a little butter on them again, just to be sure the batter doesn’t stick. I pour the mixture over the fruits, leveling it gently with a spatula to cover everything well. It goes into the oven for about 25-30 minutes, still at 180°C. After 20 minutes, I do the toothpick test – if it comes out clean, it’s done; if not, leave it a bit longer. Don’t be fooled by the fruit; sometimes the toothpick comes out wet if you hit a plum.

7. When the batter is golden and the toothpick says “okay,” I take the pan out and let it rest for 10 minutes. I don’t turn it out immediately, as it will crumble. After it cools down, I place a large plate on top, give it a little shake, and flip the cake over. If a few apple slices stay in the pan, no worries – just take them with a knife and put them back; no one will mind.

8. If I want to be fancy or have guests, I quickly whip the liquid cream with 2 tablespoons of sugar until it holds on the whisk. I decorate the cake on top, maybe sprinkle some cinnamon or, why not, some toasted and finely chopped nuts. But honestly, it’s good even without anything.

Practical Tips and Variations

Tips:
- Don’t skip sifting the flour. Even if you think “it’ll be fine as it is,” you’ll notice the difference.
- Egg whites whip more easily if the bowl is perfectly dry and has no grease.
- If you’re worried that the apples or plums will release too much water, you can drain them a bit after the initial baking. If I use very juicy apples, I sprinkle a little breadcrumbs at the bottom, just 1-2 teaspoons, to absorb the juice.
- Don’t add too much oil, just as stated; otherwise, the batter won’t be airy, it will deflate, and become gummy.

Substitutions:
- Gluten-free? Use almond flour (about 70g) or special gluten-free flour. The texture will be a bit different, but it’s doable.
- Sugar-free? You can use a heat-resistant sweetener or agave syrup (but the syrup changes the batter’s consistency, so don’t expect the same fluffiness).
- Plums can be replaced with pears, apricots, or even berries. I’ve also used black currants; it’s a different vibe, but it works.
- The butter in the pan can be substituted with oil for vegans, but it won’t have the same lovely flavor.

Variations:
- If you want an even moister batter, you can add a tablespoon of sour cream to the mixture. Or, if you want a different flavor, add grated lemon or orange zest.
- For a heartier cake, I’ve sometimes added chopped nuts or hazelnuts between the apples and plums.
- For small children, you can reduce the sugar since there’s plenty of sweetness from the fruits.
- You can make everything in a rectangular pan and cut it into squares if you don’t have a round one.

Serving:
- It pairs well with whipped cream or whipped sour cream.
- With a strong coffee in the morning or cold milk if you’re an early riser.
- I’ve also tried it with a scoop of vanilla ice cream – not bad at all.
- It’s great for breakfast too, not just dessert.

Frequently Asked Questions

1. Can the cake be made with just apples?
Absolutely, you can make it with just apples – if you want it to be juicier, use softer apples; if you want the fruits to hold their shape better, use some firmer, tart apples. Just don’t add too many, or the batter won’t bake well.

2. What if the batter sinks after baking?
Most often, it’s due to mixing the flour with the mixer or too much oil. Don’t open the oven in the first 20 minutes, as it will sink instantly. If it does sink, you can still eat it; it’s fine, just don’t take any pictures.

3. Can I use brown sugar for caramelization?
Yes, it tastes even better, but be careful as it burns faster. Keep an eye on it when the pan with apples is in the oven.

4. How do I keep the cake from getting too soggy?
Ideally, let it cool completely before putting it in the fridge. I keep it covered on a plate, not in an airtight container. If it’s very warm, the fruits “sweat,” so place a napkin underneath to absorb the moisture.

5. What if I don’t have a mixer?
You can beat the egg whites with a whisk, but it takes some time and is good exercise. The batter will still turn out fine, just don’t rush. I’ve done it this way in the countryside a couple of times, and no one complained.

Nutritional Values

A quick estimate for a serious slice (from 8 slices): about 270 kcal, with around 7g protein (from eggs and flour), 10-12g fat (mostly from eggs, oil, and possibly cream), and the rest carbohydrates – around 40-45g (mostly from sugar and fruits). The fruits add some fiber and vitamin C, not a lot since some is lost during baking, but it’s still something. Overall, it’s not a super “light” dessert, but it’s also not as heavy on the stomach as buttercream cakes. If you reduce the sugar and cream, it becomes more acceptable for those counting calories. You can cut a smaller portion and stop; there’s nothing wrong with that.

How to Store and Reheat

It’s best on the day it’s made, but it can be kept in the fridge for 2-3 days, covered with plastic wrap, to avoid absorbing odors from other foods. If you want to reheat it, pop it in the microwave for 20 seconds (not with the cream, that’s just for the end), or put it in the oven for 5 minutes on the grill, without the pan, to warm up the batter and revive the fruits. If you leave it too long in the heat, the batter can become soggy from the fruits. I’ve also put pieces in the freezer – it works, but it doesn’t have exactly the same texture when thawed, though it’s still good if you want to keep it longer.

That’s about it. If you have extra fruits and a craving for something sweet, you really can’t go wrong.

Preheat the oven to 180°C. Grease a cake pan with butter (or a pot) and place thickly sliced and peeled apples at the bottom of the pan. Sprinkle sugar on top and bake in the oven until the apples soften and the sugar caramelizes slightly. When the apples are softened, remove the pot (cake pan) from the oven and then place halved plums in between. For the batter: Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt, then add the sugar and mix until it dissolves (like for meringues). Add one yolk at a time, then the oil, mixing well after each addition. Finally, add the flour, spoon by spoon (sifted) using a pear-shaped whisk. Grease the edges of the cake pan with a little butter and pour the batter over the fruits, leveling it nicely with a spatula. Bake in the preheated oven at 180°C for about 25-30 minutes until a toothpick comes out clean from the batter. Let it cool, then carefully invert it onto a platter, and you can decorate it with whipped cream and sprinkle a little cinnamon on top or even some toasted and chopped nuts! It's a delight! Enjoy your meal!

 Ingredients: Ingredients for the base: 24 cm mold, 6 eggs, 6 heaping tablespoons of sugar, 2 tablespoons of oil, 7 tablespoons of flour, a pinch of salt. Filling: 6 to 7 apples (preferably sour), 4 tablespoons of sugar, 10 plums, 300 ml of whipped cream + 2 tablespoons of sugar.

 Tags:  apple pie plum cake fruit cake