As the leaves turn golden and the air becomes crisp, it’s the perfect time to indulge in the cozy comforts of home baking. Picture this: a warm kitchen, the enticing aroma of chai spices wafting through the air, and a slice of Chai-Spiced Plum Cake waiting to be savored. This seasonal delight showcases juicy plums nestled in a moist, spiced batter that captures the essence of autumn in every bite.
Just when I thought I’d exhausted every cake recipe in my repertoire, I stumbled upon this winning combination of flavors while exploring the fruits of the season. Not only is it quick and simple to whip up, but it’s also versatile enough to impress guests or make that well-deserved Saturday afternoon treat. With its rich golden crust and warm, fragrant interior, this cake is bound to become a cherished staple in your baking journey—just like it has in mine! So, preheat your oven, grab those plums, and let’s dive into a recipe that celebrates the beauty of autumnal baking.
Why is Chai Spiced Plum Cake irresistible?
Irresistible flavor: This cake blends chai spices with juicy plums, creating a delightful taste sensation that truly captures autumn.
Simple to make: With basic baking skills, you can whip this up in no time!
Versatile options: Experiment with seasonal fruits or a vegan twist to suit your preferences.
Perfect for gatherings: Whether for casual brunches or festive celebrations, this cake is sure to impress friends and family.
A treat for all: It’s a cozy indulgence that everyone can enjoy, especially served warm with a scoop of ice cream! Embrace this seasonal delight that’s sure to become a favorite in your home.
Chai-Spiced Plum Cake Ingredients
For the Cake
- Self-Raising Flour – Provides structure and lightness. Ensure it’s fresh for best results.
- Vanilla Bean Extract – Adds depth of flavor. You can substitute with vanilla extract if needed.
- Salt – Enhances overall flavor. Use fine sea salt for a smoother blend.
- Plums (8 small-medium sized) – The star ingredient, adding moisture and flavor. Opt for slightly firm, ripe plums for the best texture.
- Eggs (3, room temp, gently whisked) – Binds the ingredients and helps with leavening. Make sure they are at room temperature for better emulsification.
- Caster Sugar (150g) – Sweetens the cake. Granulated sugar can be a substitute, but texture may differ slightly.
- Unsalted Butter (140g, room temp, cubed) – Adds richness and moisture. You can replace with a dairy-free alternative for a vegan version.
- Yoghurt (200g) – Contributes to moisture and tenderness. Greek yoghurt or a plant-based alternative works well.
- Coconut or Demerara Sugar (100g) – Provides additional sweetness and a hint of caramel flavor. Optional for a sweeter topping effect.
For the Chai Spice
- Cardamom (2 tsp), Nutmeg (2 tsp), All Spice (2 tsp), Cloves (2 tsp), Cinnamon (3 tsp), Ginger (3 tsp), Coconut Sugar (1 tsp, optional) – This spice blend infuses the cake with warm, aromatic flavors. Feel free to adjust the mix based on personal spice preference.
This Chai-Spiced Plum Cake is not just a recipe; it’s an invitation to embrace the cozy spirit of autumn. Grab your ingredients, and let’s create something magical together!
How to Make Chai-Spiced Plum Cake
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Preheat your oven: Begin by preheating your oven to 160°C (fan/gas mark 4/350°F). Grease and line a 23cm cake tin with baking parchment to ensure easy release.
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Cream the butter and sugar: In a large mixing bowl, cream together the cubed unsalted butter and caster sugar until the mixture is light and fluffy. This should take about 3-5 minutes of beating.
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Incorporate the eggs and vanilla: Gradually mix in the gently whisked eggs and the vanilla bean extract. Continue beating until well blended, ensuring that everything is combined evenly.
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Sift in the dry ingredients: In a separate bowl, sift together the self-raising flour and salt. Gradually add this mixture to the butter mixture in batches, alternating with the yoghurt, and mix lightly until just combined.
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Prepare the plum topping: Halve and stone the plums, then toss them with coconut sugar and the chai spice mix. Gently press the plums, cut side up, into the surface of the cake batter.
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Bake the cake: Pour the cake batter into the prepared tin, making sure the top is smooth. Bake in the preheated oven for about 60 minutes. The cake is done when the top is firm and a skewer inserted into the center comes out clean.
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Cool before serving: Allow the cake to cool in the tin for 15-20 minutes, then transfer it to a wire rack to cool completely. Enjoy it warm or store it in an airtight container.
Optional: Serve with a scoop of vanilla ice cream for an indulgent treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chai-Spiced Plum Cakes are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply mix and store it in an airtight container in the refrigerator. Additionally, you can halve and stone the plums, tossing them with the spice mix a day beforehand to enhance their flavor, and keep them refrigerated. When you’re ready to bake, simply pour the chilled batter into your prepared baking tin, press in the spiced plums, and bake as directed. Doing this not only streamlines your baking process but also ensures that the cake is just as delicious and fragrant, making it an ideal make-ahead treat for autumn gatherings.
How to Store and Freeze Chai-Spiced Plum Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: For longer storage, refrigerate the cake in an airtight container for up to 7 days. Allow it to come to room temperature before serving.
Freezer: To freeze, wrap slices of the Chai-Spiced Plum Cake tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating: Gently reheat individual slices in the microwave for about 15-20 seconds or in a preheated oven at 160°C (320°F) for about 10 minutes until warmed through.
Expert Tips for Chai-Spiced Plum Cake
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Avoid Overmixing: Mixing too much after adding the flour can lead to a dense cake. Gently fold the ingredients until just combined for the perfect texture.
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Room Temperature Eggs: Using eggs at room temperature helps achieve better emulsification. This step is crucial for a light and airy Chai-Spiced Plum Cake.
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Check for Doneness: The cake is ready when the top is firm and springs back lightly. Let a skewer come out clean from the center for the best results.
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Cool Before Cutting: Allow the cake to cool completely in the tin to retain its structure. Cutting it too soon can cause it to crumble.
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Adjust Spices: Feel free to modify the chai spice blend to suit your taste. A little more ginger or cinnamon can enhance the autumnal flavors of your cake.
What to Serve with Chai-Spiced Plum Cake?
The warm spices and sweet, juicy plums make this cake a perfect treat, but pairing it with the right accompaniments elevates the experience!
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Vanilla Ice Cream: The creamy sweetness of vanilla ice cream contrasts beautifully with the spiced cake, creating a deliciously comforting dessert moment.
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Drizzle of Custard: A smooth custard adds an indulgent creaminess that helps balance the flavors of the cake, enhancing its cozy vibes.
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Whipped Cream: Light and airy whipped cream provides a fluffy texture that complements the dense cake without overwhelming it.
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Spiced Chai Tea: Revisit the chai theme with a steaming cup of spiced chai tea, enhancing the autumnal feel and warming your senses.
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Fresh Fruit Salad: Bright and fruity notes from a fresh salad contrast nicely with the cake’s richness, refreshing your palate.
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Nuts and Dried Fruits: A crunchy nut mix or dried fruits can add texture and a hint of saltiness, creating an enjoyable bite alongside your cake.
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Cinnamon Hot Chocolate: Indulge your sweet tooth by pairing the cake with a warm cup of cinnamon hot chocolate, making for a cozy afternoon treat.
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Coconut Milk Drizzle: For a dairy-free option, drizzle warm coconut milk over the cake to enhance the tropical undertones of the plums and spice.
Enjoy mixing and matching these delightful pairings with your Chai-Spiced Plum Cake!
Chai Spiced Plum Cake Variations
Customize your Chai Spiced Plum Cake with these delightful twists and substitutions that will create a cozy treat just for you!
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Fruity Swaps: Replace plums with apples or pears for a different seasonal flavor. Each fruit brings its unique sweetness, wonderfully complementing the chai spices.
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Vegan Version: Use coconut oil or a plant-based butter substitute and replace eggs with flaxseed meal mixed with water. The cake will remain moist and flavorful!
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Nutty Addition: Stir in walnuts or pecans for extra crunch and depth. The nutty flavor adds a heartiness that enhances the overall texture.
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Sweetener Switch: Try maple syrup or honey instead of caster sugar for a natural sweetness. The caramel notes in these alternatives pair beautifully with spices.
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Spice It Up: Increase cinnamon and ginger for a bolder chai flavor. Adjust to your taste—making it extra warm and inviting!
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Citrusy Kick: Add zest of lemon or orange to the batter for a refreshing twist. The citrus balances the warmth of the spices with a bright note.
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Chocolate Surprise: Fold in dark chocolate chips to create a rich contrast with the fruity flavors. This unexpected addition makes for a decadent treat!
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Glaze Finishing Touch: Drizzle a simple glaze made from icing sugar and lemon juice over the cooled cake. This sweet touch adds a lovely shine and extra sweetness.
Chai-Spiced Plum Cake Recipe FAQs
What kind of plums should I use for my Chai-Spiced Plum Cake?
Using slightly firm, ripe plums will give you the best texture and flavor. Look for plums that are deep in color without dark spots. If they’re overly soft or squishy, they might not hold their shape during baking.
How should I store my Chai-Spiced Plum Cake?
For optimal freshness, store the cake in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, refrigerate it for up to 7 days. Allow the cake to come to room temperature before enjoying!
Can I freeze Chai-Spiced Plum Cake? How do I do it?
Absolutely! To freeze, slice your Chai-Spiced Plum Cake and wrap each slice tightly in plastic wrap, followed by aluminum foil. This prevents freezer burn and keeps it tasting fresh. It can be stored in the freezer for up to 3 months. To enjoy, simply thaw it in the fridge overnight, and it will be ready to go!
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What should I do if my cake is too dense?
If you find that your cake is dense, it might be due to overmixing the batter after adding the flour. For the best fluffy texture, mix the ingredients until just combined. Also, remember to use room temperature eggs, as they create a better emulsification and lighter cake.
Is this Chai-Spiced Plum Cake suitable for those with dietary restrictions?
Yes, you can easily adjust this recipe to suit various dietary needs. Substitute the unsalted butter with a dairy-free alternative for a vegan version. Additionally, if anyone has allergies, ensure that the ingredients like eggs and yogurt are checked for suitability. Always consult your friends and family to make sure everyone can enjoy every delicious bite!
Can I use other fruits instead of plums?
Certainly! If plums aren’t available, feel free to switch them out for other seasonal fruits like apples or pears. Each fruit will bring its own unique flavor while still keeping the essence of the moist, spiced cake intact. The more, the merrier when it comes to experimenting with flavors!
Chai Spiced Plum Cake: Your New Autumn Favorite!
Ingredients
Equipment
Method
- Preheat your oven to 160°C (fan/gas mark 4/350°F). Grease and line a 23cm cake tin with baking parchment.
- In a large mixing bowl, cream together the cubed unsalted butter and caster sugar until light and fluffy (about 3-5 minutes).
- Gradually mix in the gently whisked eggs and vanilla bean extract until well blended.
- Sift together the self-raising flour and salt. Gradually add to the butter mixture in batches, alternating with the yoghurt, mixing lightly until just combined.
- Halve and stone the plums, toss them with coconut sugar and chai spice mix. Gently press the plums cut side up into the cake batter.
- Pour the cake batter into the prepared tin and bake for about 60 minutes until firm and a skewer comes out clean.
- Allow the cake to cool in the tin for 15-20 minutes then transfer to a wire rack to cool completely.