A “moelleux” is a French cake made with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. The crumb is rich and a little dense, which makes it the perfect vessel for ripe Summer fruits likes blueberries, apricots and plums. I make this recipe with apricots every Summer, but this year called for plums – and it was just as irresistible.

Cooking notes: 

• The plums can be replaced by other stone fruits such as peaches, apricots and cherries. Blueberries are a great choice as well. However, other Summer berries such as raspberries or blackberries may be too delicate and will likely break apart when folded into the thick/dense batter. 
• Make sure the butter is at room temperature. It should be soft in order to be mixed into the batter easily. 

I hope you’ll love this Plum Moelleux Cake as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Orange Yogurt Cake 
• Lemon Poppy seed Yogurt Cake 
• Blueberry Almond Financiers
• Blueberry Lemon Yogurt Cake

Plum Moelleux Cake

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 22 voted )

Ingredients

4 plums, (pit removed) sliced into thin slices
3/4 cup (150g) white sugar
¼ cup (50g) brown sugar + 1 tbsp (for sprinkling)
1 ¾ cup (220g) all purpose flour
½ tsp salt
2 tsp (8g) baking powder
1 cup (2 sicks/225g) unsalted butter, cubed & at room temp.
4 large eggs

Instructions

Pre-heat your oven to 180C/350F with a rack in the middle. Line up a 9” cake pan with parchement paper.

Step 1 - In a large bowl, combine the two sugars, flour, salt and baking powder. Add the cubed butter with a spatula and mix until just incorporated. Add the 4 eggs and mix until just incorporated.

Step 2 - Gently fold ¾ of the plum slices into the batter and transfer into the cake pan. Smooth out the top with the back of a spoon and top with the rest of the plum slices, placed in a circular pattern.

Step 3 - Bake for 50-55 minutes or until a knife inserted in the middle comes out clean.

Enjoy still warm. 

This recipe was inspired by Francois-Regis Gaudry’s recipe of “Moelleux a l’Abricot”. I bake mine in a 9′ circular cake pan (instead of a gratin dish). I switched the apricots for plums, reduced the amount of sugar and substituted some white sugar for brown sugar. I replaced the “sachet de levure” (which is commonly used in France) by baking powder, and slightly adjusted the amount of flour and butter as well.

Did you make this recipe?

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