Go Back
–+ servings
Plum, Walnut and Lavender Cake! Overhead shot on a black background.
Print Recipe

Plum Walnut and Lavender Cake

Juicy, tart, sweet plums are baked into this moist walnut oil cake that’s topped with icing and sprinkled with floral lavender creating a deliciously complex and rustic fall treat!!!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Course: Brunch, Dessert
Cuisine: Californian
Servings: 10
Author: Daniela Gerson

Ingredients

For the Cake

  • 12 tablespoons unsalted butter diced and at room temperature, 1.5 sticks
  • 2 tablespoons walnut oil
  • 1 cup granulated sugar 1 cup
  • 4 large eggs beaten
  • ½ cup ground walnuts
  • 1.5 cups of all purpose flour
  • ½ teaspoon vanilla extract
  • zest & juice of 1 lemon divided, juice will be used for icing
  • 1/2 teaspoon salt
  • 10-15 plums halved & pitted
  • 1 teaspoon lavender flowers fresh or dry

For the Icing

  • 1 tablespoon lemon juice from the lemon we zested for the batter
  • 2 tablespoons of powdered sugar

Instructions

  • Heat the oven to 375ºF. Line the base and sides of a 9-inch cake pan with parchment paper and lightly butter the paper.
    Place the butter, walnut oil, and sugar in the bowl of a mixer and beat on a medium-high speed until light and fluffy. Add the eggs bit by bit, making sure each is well incorporated before adding the next, then fold in the walnuts, flour, vanilla, lemon zest, and salt.
    Pour the cake batter into the prepared pan and use an offset spatula to smooth the top. Arrange the plums halves, skin side down and slightly overlapping, over the top of the cake, right out to the edge.
    Bake for 70-80 minutes, until golden on top and set in the center. When you insert a skewer to test for doneness, they’ll be a moist crumb or two because of the moisture in the plums, that’s OK! Once cooled enough to handle, remove the sides of the pan. 
    While the cake is baking, whisk together the icing sugar and lemon juice until you have a light, pourable icing (adjust the amount of sugar or juice slightly, to taste. Drizzle the icing over the slightly cooled cake and sprinkle with lavender flowers. 
     

Notes

  • For the best, fluffiest results, be sure to use room temperature butter when creaming it with the sugar.
  • We want no soggy cake! Be sure to place plums skin side down in batter so the cake it moist but not wet.
  • If the top starts to brown too much in the oven, simply cover with foil.
  • Cake will keep in an airtight bag or container in the fridge for up to 5 days.