Deliciously fresh, fruity, and full of rich, aromatic vanilla, this Vanilla Plum Sheet Cake is the new stir-together cake of the summer! And, seeing as summer is peak plum season, the marriage of fresh, juicy plums and a simple one-layer cake seemed too perfect to pass up. The cake is simple yet satisfying, with bright notes of citrusy orange and sweetly scented Rodelle Vanilla Paste. Topped with delicately tart plum slices, toasted, nutty almonds, and a sprinkling of turbinado sugar, this cake is perfect for afternoon snacking and summertime celebrations alike.
- 45 mins
- 16 servings
- 1¾ cups (350 grams) granulated sugar
- ¾ cup (170 grams) unsalted butter, melted
- 3 large eggs (150 grams), room temperature
- 4 teaspoons (24 grams) Rodelle Vanilla Paste
- 1 teaspoon (2 grams) packed orange zest
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1½ cups (360 grams) whole buttermilk, room temperature
- 2 cups (330 grams) ¼-inch-sliced fresh black plums (about 2½ plums)
- ½ cup (46 grams) lightly toasted sliced almonds
- Garnish: turbinado sugar
- Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, stir together granulated sugar and melted butter until combined. Add eggs, vanilla paste, and orange zest, stirring until well combined.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until combined after each addition. Pour batter into prepared pan, smoothing top with a small offset spatula.
- Bake until cake is puffed but top is still wet and pale, about 18 minutes. Gently press plums into top of cake, and sprinkle with sliced almonds. Bake until edges are golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes more. Garnish warm cake with turbinado sugar, if desired. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Note: this recipe was created for Rodelle by Bake From Scratch. Click here to read more.