This Black Pepper Plum Cake recipe is an easy and delicious way to utilize summer plums. Don’t be scared of using black pepper in sweets, it pairs exceptionally well with plums! Seriously, this cake is ridiculously moist and light and has a balanced yet complex flavor. The black pepper adds just a hint of heat and after one bite of this cake, I swear you’ll be sold on this pairing.
The flavor of this cake is not the only exceptional part of this recipe. But baking it in a cast iron skillet creates this beautiful crust, so you get a soft and light center and a slightly crisp edge. Plus, this recipe is extremely simple and takes less than 25 minutes to prep. Overall, this Black Pepper Plum Cake is just an all-around hit.
Ingredients you'll need to make this Spiced Plum Cake:
- Unsweetened soy milk – Generally I prefer soy milk, but any non-dairy milk should work. However, using coconut milk may alter the flavor.
- Apple cider vinegar – White vinegar or even lemon juice will also work.
- All-purpose flour
- Granulated sugar
- Coarse ground black pepper – Freshly ground pepper is best but not necessarily necessary.
- Salt
- Baking powder
- Baking Soda
- Avocado oil – Or any neutral oil.
- Vanilla extract
- Fresh plums – Use your favorite variety, any and all should work with this recipe! I have access to tons of Santa Rosa plums so those are what I’ve used.
Notes:
Do you have to use a cast iron pan?
I suggest doing so because it gives this cake such a delicious crust and helps prevent the plums from getting too jammy in the cake. If you don’t have a cast iron pan, stoneware will also get the job done.
What type of plums should be used for plum cake?
A lot of plum cakes use dried plums, but this cake recipe calls for fresh plums. Any variety can work, so choose your favorite. I have access to Santa Rosa plums which are what I have used for this recipe. I find the tartness from Santa Rosa plums is exceptional in desserts, but there are tons of other varieties that you can utilize.
How should you store this plum cake?
This cake can be stored at room temperature for up to 3 days or in the fridge for up to a week. Cover the exposed edges with some beeswax wrap or place the sliced cake in an airtight container once cooled completely.
Black Pepper Plum Cake
Ingredients
- 1½ c unsweetened soy milk
- 1 tbsp apple cider vinegar
- 2 c all-purpose flour
- 1 c granulated sugar
- 1½ tsp black pepper coarse ground
- pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ c avocado oil
- 1 tsp vanilla extract
- 1 lb fresh plums (about 5-6 small plums)
Instructions
- Preheat your oven to 350℉ (180℃) and lightly oil a 10-inch or larger cast iron skillet.
- In a small bowl, combine the milk and apple cider vinegar then set aside.
- In a medium bowl whisk together the flour, sugar, black pepper, salt, baking powder, and baking soda.
- Next, pit the plums then slice them into thin wedges. Set aside.
- Whisk the milk mixture into the dry ingredients until well combined. A couple of lumps are okay but shoot for a mostly smooth batter.
- Pour the batter into the prepared pan then arrange the sliced plums on top. I like creating a sort of rosette shape, but there's no specific way you need to arrange them - just refrain from pressing the plums deep into the batter.
- Bake for 40-50 minutes, until the top is golden brown and the edges start to pull away from the sides. Top with a dusting of powdered sugar or a drizzle of agave and enjoy!