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Recipe by Mimi Council
Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.
Learn MoreSpiced Plum Cake
Some recipes truly are better with a cream cheese frosting—and this is one of them! It pairs perfectly with the lightly spiced cake, and adding fresh, ripe plums on top makes this the perfect cake to transition from summer into fall.
45 MIN PREP
20 MIN COOK
1 HR 5 MIN TOTAL
4 servings
Ingredients
1 tablespoon organic raw honey
½ teaspoon organic cloves
¼ teaspoon organic cardamom
¾ cup organic cane sugar
3 teaspoons organic vanilla extract, divided
1 cup + 3 tablespoons flour
1 teaspoon baking powder
½ teaspoon sea salt
3 cups powdered sugar, sifted
3 organic ripe plums
Directions
Preheat oven to 350 F. Line three 6-inch cake pans with parchment paper.
In a small saucepan, add 1/2 cup milk, honey, cloves, and cardamom. Put over high heat, stirring until it reaches 140 F on a thermometer, the honey will be dissolved, and the spices will be fragrant. Remove from heat, set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk starting on low, gradually increasing to high until stiff peaks form. Remove the egg whites from the mixing bowl, and transfer to another bowl. Set aside.
In the same mixing bowl (no need to wash) fitted with the paddle attachment, add 1 stick butter, cane sugar, and 1 teaspoon vanilla extract. Mix on low until combined and there are no chunks of butter.
In a separate bowl, add the flour, baking powder and sea salt and whisk together. Add to the butter mixture and mix on low until combined into a sandy texture.
Slowly add the milk mixture and mix on low until combined, scraping sides of bowl, as you’ll need to make sure all the dry bits are incorporated. Remove mixing bowl from stand.
Add the egg whites into the mixing bowl with butter mixture, and fold until you no longer see pockets of egg whites and you have a smooth batter.
Divide the batter evenly into each cake pan. Spread evenly.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
Once the cake has cooled, start the frosting. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and one stick of butter. Mix on low until combined. Then add in the powdered sugar and 2 teaspoons vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
On a cake spinner or stand, place the first cake layer. Add a generous amount of frosting and spread evenly. Top with the second cake layer and repeat the process. Add the remaining frosting on top.
Slice plums into thin slices, and top cake. Store in the fridge covered for up to 3 days.
© Mimi Council, Dessert'D Organic Bake Shop 2024. All rights reserved.
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