Plum, Rosemary, and Brandy Cakes

makes three 4½-inch round cakes
  • 3 – 4 small plums
  • ¼ cup brandy
  • 2 Tbspn dark brown sugar, lightly packed
  • 200 g (1½ cups + ½ Tbspn) all-purpose flour
  • 2½ tspn baking powder
  • ½ tspn salt
  • 1½ Tbspn fresh rosemary leaves, finely chopped
  • 127 g (9 Tbspn) butter, at room temperature
  • 125 g (½ cup + 2 Tbspn) sugar
  • 2 large eggs, at room temperature
  • 2 Tbspn buttermilk
  • powdered sugar


  1. Pit the plums and cut into roughly ½-inch thick slices. Toss in a bowl with the brandy and dark brown sugar. Let the plums sit in the liquid for at least one hour.
  2. Preheat oven to 180° C. Grease and flour three 4½-inch springform round cake pans. Set aside.
  3. In a bowl, whisk to combine the flour, baking powder, salt, and chopped rosemary. Set aside.
  4. In the bowl of a stand mixer, beat the butter and sugar on medium until light and fluffy, about 2 to 3 minutes.
  5. Add the eggs one at a time, beating well after each addition.
  6. Reduce speed and fold in the flour mixture in two additions, alternating with the buttermilk. Mix until incorporated, but do not overmix.
  7. Divide the batter evenly between the three cake pans. Use the back of the spatula to smooth the tops and spread the batter out to the sides of the pan.
  8. Strain the plum slices, reserving the brandy juice. Arrange the marinated plum slices on top of the batter.
  9. Bake the cakes for about 40 minutes, until a toothpick inserted in the center of the cakes comes out cleanly and the edges of the cakes are beginning to turn light brown. Remove the cakes from the oven.
  10. Immediately spoon all of the reserved brandy on top of the cakes, letting it soak in.
  11. Let the cakes cool for 10 to 15 minutes on a wire rack before unmolding from the pans.
  12. Sprinkle with powdered sugar before serving.

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