Oven-Roasted Plum Cakes: A Hug in a Ramekin

There’s a particular magic that happens in the kitchen when the scent of baking fruit mingles with warm spices and butter. For me, that magic is inextricably linked to plum season and the simple, yet profound, joy of Julia Child’s plum cakes. I remember the first time I encountered this recipe; it felt like stumbling upon a delightful secret, a testament to Julia’s genius for making even the most seemingly unconventional methods yield spectacular results. The image of a plump plum half nestled in a pool of batter, destined to be swaddled in a tender, buttery cake, is etched in my memory. It’s a dessert that doesn’t just satisfy a sweet craving; it offers comfort, warmth, and a gentle reminder of the beauty of simple, honest ingredients transformed by heat and time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8
• Yields: 8 Baby Cakes
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

To create these delightful little cakes, you’ll need:

• 1/2 cup granulated sugar
• 1 teaspoon minced orange zest
• 1/2 cup unsalted butter, at room temperature
• 2/3 cup brown sugar, divided
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 cup buttermilk
• 4 large, ripe plums, halved and pitted
• Whipped cream or vanilla ice cream, for serving (optional)

Equipment Needed

You’ll want to have these on hand:

• 8 individual ramekins (about 6-ounce capacity)
• A rimmed baking sheet
• A stand mixer or hand mixer
• A spatula
• A whisk (for dry ingredients)
• A toothpick or skewer for testing doneness
• A cooling rack

Instructions

Embarking on the creation of these oven-roasted plum cakes is a straightforward affair, punctuated by moments of delightful anticipation. Follow these steps precisely, and you’ll be rewarded with a dessert that sings with the natural sweetness of the fruit and the comforting embrace of tender cake.

1. Begin by preheating your oven to 350°F (175°C).
2. Next, meticulously butter each of your 8 ramekins. Ensure a thorough coating to prevent sticking. Once buttered, arrange the ramekins in a single layer on a rimmed baking sheet. This makes for easy transport in and out of the oven and catches any potential drips.
3. In a small bowl, combine the granulated sugar and the minced orange zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant. This simple step infuses the sugar with a bright, aromatic citrus note that will permeate the cake.
4. In the bowl of your stand mixer (or using a hand mixer), cream together the unsalted butter, 2 tablespoons of the brown sugar, and the sugar-orange zest mixture. Beat them together for a full 6 minutes on medium speed. You’re aiming for a light, fluffy, and pale yellow mixture. Periodically scrape down the sides of the bowl with your spatula to ensure all the ingredients are incorporated evenly.
5. Once the butter and sugar are beautifully creamed, add the eggs one at a time. Mix well after each addition, ensuring each egg is fully incorporated before adding the next. This gradual incorporation helps create a stable emulsion.
6. Stir in the vanilla extract and mix well until just combined.
7. In a separate medium bowl, whisk together the flour and baking soda. This ensures the leavening agent is evenly distributed throughout the dry ingredients, which is crucial for an even rise.
8. Now, add the flour mixture to the wet ingredients in the mixer. Beat on low speed for only 15 seconds. You want to combine the ingredients until just shy of fully incorporated. Overmixing at this stage can develop gluten too much, leading to a tougher cake.
9. Pour in the buttermilk and continue to beat on low speed for 30 seconds more. The batter will look a bit loose, which is exactly what you want.
10. Remove the bowl from the mixer. If there are any pockets of flour or unmixed ingredients, use your spatula to finish blending them into the batter. This final manual mix ensures a perfectly uniform batter without overworking it.
11. Carefully place a halved plum, cut side up, into the bottom of each prepared ramekin. The plum will act as the anchor for our cake.
12. Spoon the batter into the ramekins, dividing it evenly among them. The batter should come up to about two-thirds or three-quarters of the way up the side of the ramekin, allowing room for the cake to rise.
13. Take the remaining brown sugar and sprinkle it evenly over the exposed cut surface of each plum and the surrounding batter. This will create a delightful caramelization as it bakes.
14. Bake in the preheated oven for 25 minutes. To check for doneness, insert a toothpick into the cake portion (avoiding the plum itself). It should come out clean.
15. Once baked, carefully remove the baking sheet from the oven and let the cakes cool in their ramekins on a wire rack for 10 minutes. This brief cooling period allows them to set slightly before you attempt to serve them.
16. To serve, you can present the cakes directly in their ramekins, or carefully invert them onto serving plates. Top with vanilla ice cream or whipped cream, if desired, for an extra touch of decadence.

Expert Tips & Tricks

To elevate your plum cakes from good to truly exceptional, consider these culinary insights:

• Plum Perfection: The ripeness of your plums is key. They should be yielding to gentle pressure but not mushy. Overripe plums can become too soft and release too much liquid, while underripe plums won’t offer the same depth of sweetness. If your plums are slightly firm, you can add them to the batter a few minutes earlier to allow them to soften during baking.
• Zest with Gusto: When mincing your orange zest, aim for just the colored part of the peel. The white pith is bitter and should be avoided. A microplane grater is your best friend for achieving the finest zest.
• Room Temperature is Crucial: Ensuring your butter and eggs are at room temperature is not just a suggestion; it’s a scientific necessity for proper creaming and emulsification. Cold ingredients will result in a dense, uneven cake. If you forget to take your butter out, a quick fix is to cut it into small cubes and let it sit for 10-15 minutes, or briefly microwave it (being very careful not to melt it). For eggs, place them in a bowl of warm water for 5-10 minutes.
• Don’t Overmix: This is a mantra in baking, and it holds especially true here. Overmixing the flour develops gluten, leading to a tough, chewy cake. Mix only until the ingredients are just combined. A few tiny streaks of flour are preferable to overmixing.
• Baking Sheet Strategy: Using a rimmed baking sheet isn’t just for neatness; it provides a stable platform for the ramekins, preventing them from tipping, and its edges catch any spills, protecting your oven.
• The “Clean Toothpick” Test: This is your ultimate guide to doneness. It’s important to test the cake portion, not the plum, as the plum will naturally be moist. If the toothpick comes out with wet batter, bake for another 2-3 minutes and test again.

Serving & Storage Suggestions

These oven-roasted plum cakes are best enjoyed warm, straight from the oven, when the cake is at its most tender and the plum juices are still wonderfully molten. A generous dollop of vanilla ice cream that slowly melts into the warm cake, or a swirl of lightly sweetened whipped cream, provides the perfect counterpoint to the fruit’s natural tartness and the cake’s buttery richness.

Should you find yourself with leftovers, which is unlikely, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. To reheat, gently warm them in a low oven (around 300°F or 150°C) for 5-10 minutes, or until just warmed through. Microwaving is also an option, but be mindful of texture changes; a short burst at 50% power is usually best. These cakes do not freeze particularly well due to the moisture content of the plums and the tender crumb of the cake.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per cake (without optional toppings):

Nutrient	Amount per Serving	% Daily Value
Calories	316.8 kcal
Calories from Fat	117 kcal
Total Fat	13.1 g	20%
Saturated Fat	7.8 g	38%
Cholesterol	83.7 mg	27%
Sodium	152.6 mg	6%
Total Carbohydrate	47.4 g	15%
Dietary Fiber	1 g	4%
Sugars	34.6 g	138%
Protein	3.8 g	7%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While plums are the star of this particular show, their inherent sweetness and delightful texture lend themselves beautifully to a few creative interpretations:

• Stone Fruit Cousins: In late summer, when plums begin to wane, don’t hesitate to swap them for perfectly ripe peaches or nectarines. Halve and pit them just as you would the plums. The results will be equally stunning, with subtle shifts in flavor profile.
• Berry Brightness: For a more tart and vibrant fruit component, try using halved apricots or even firm cherries (pitted, of course). Their natural tang will provide a lovely contrast to the sweet cake.
• Spice It Up: If you enjoy a warmer spice profile, consider adding 1/4 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients. This adds another layer of complexity that pairs beautifully with stone fruits.
• Citrus Swaps: While orange zest is classic, lemon zest can offer a brighter, sharper citrus note. Feel free to experiment with lime zest for an even more exotic twist.

FAQs

Q: Why do I need to butter the ramekins so thoroughly?
A: Generous buttering of the ramekins is essential to ensure the cakes release cleanly after baking, preventing them from sticking and breaking apart when you try to serve them.

Q: Can I use frozen plums for this recipe?
A: It is best to use fresh, ripe plums. Frozen plums can be excessively watery, which might alter the cake’s texture and cause it to be gummy or underbaked. If you must use frozen, thaw them and drain them very well, patting them dry.

Q: My cake batter looks a bit thin. Is that normal?
A: Yes, a slightly thin batter is perfectly normal for this recipe. The addition of buttermilk contributes to a moist and tender crumb, and this consistency ensures the batter can comfortably envelop the plum.

Q: How do I know when the cakes are truly done?
A: The most reliable indicator is the toothpick test. Insert a toothpick into the cake portion (not the plum), and it should come out clean, meaning no wet batter is clinging to it. The cake should also be lightly golden brown around the edges.

Q: Can I make this recipe in a larger baking dish instead of individual ramekins?
A: This recipe is specifically designed for individual ramekins, which allows the plums to be cradled perfectly by the batter and bake evenly. Using a larger dish would significantly alter the baking time and the fruit-to-cake ratio, and it would not yield the same charming presentation.

Final Thoughts

There’s a profound satisfaction that comes from creating something truly delicious with your own hands, and these oven-roasted plum cakes are a perfect example of that. They are a testament to the fact that sometimes, the simplest ingredients and methods can yield the most extraordinary results. I encourage you to gather your ingredients, embrace the aroma of baking fruit, and create these little gems in your own kitchen. Share them with loved ones, savor each moist, buttery bite, and don’t be surprised if they quickly become a cherished favorite. A cup of strong, black coffee or a delicate herbal tea makes for a wonderful accompaniment, allowing the flavors of the cake and the roasted plums to truly shine. Enjoy the process, and more importantly, enjoy the delicious outcome.