Pound cake, laden with butter and sugar, is a true Southern delight. The moist, dense crumb of this cake can’t be beat. It’s great on its own, but the stewed plums really take it over the top. I find one plum to be enough for two servings, but if you like lots of sauce, go ahead and double up the recipe. Leftovers are great on cinnamon toast.
Yield: Makes 1 small poundcake in a 5 3/4" x 3" x 2" loaf pan.
Pound Cake with Stewed Plums
This plum pound cake is bursting with flavor.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
For the pound cake:
- 1/2 stick unsalted butter
- 1/2 cup sugar
- zest of 1/2 a lemon
- 1 large egg
- 1/4 teaspoon almond extract
- 1/2 cup flour
- 1/8 teaspoon baking powder
- 3 tablespoons buttermilk
For the stewed plums:
- 1 medium plum, not overly ripe
- 1 tablespoon sugar
- 1/8 teaspoon allspice
Instructions
- Before beginning, leave all ingredients for the pound cake on the counter and let them come to room temperature.
- Then, butter a 5 ¾” x 3” x 2” mini loaf pan. Preheat the oven to 350°.
- In a medium bowl, beat together with an electric mixer the butter and the sugar. Beat this mixture for 3-5 minutes, until it becomes fluffy and pale yellow.
- Add the lemon zest, egg, and almond extract and beat until incorporated.
- Next, add the baking powder and half of the flour. Mix to combine, then add the buttermilk.
- Add the remaining flour and mix just until combined—do not over-mix the batter. Pour the batter into the mini loaf pan and bake 40-43 minutes, or until a wooden skewer inserted comes out with moist crumbs clinging to it. Allow the pound cake to cool for a few minutes before dumping it out on a wire rack to finish cooling. Before serving, make the stewed plums: Combine all ingredients in a small saucepan and gently simmer until juice forms around the plums and they are soft.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 38mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g
How wonderful! The plums haven’t come into their prime yet around here, but thanks for the reminder. They tend to get eclipsed by the peaches, which truly is a shame- They’re such lovely fruits in their own rights. :)
what a lovely pound cake, and this time of year with all the plums…..yummmm
just a perfect dessert!
Looks delicious! My mom is from San Antonio and would make pound cake every time we had company. Always a treat!
You wouldn’t happen to have a great recipe for a full size pound cake that you would be willing to share with me would you?? :)
I do, Evan, but do you mean this version of pound cake scaled up to make a full loaf, or just a great pound cake recipe in general?
All of my go-to classic (full size) recipes come from Southern Living. I’ll email you their best pound cake recipe :)
I’d love to have a copy of this, too, please! I adore pound cake and your scaled down recipe sounds sublime, but I’ve got a crew that needs feeding! I’m ever in search of the ‘perfect’ pound cake recipe! :)