Sugar Plum Spoon Cake
I saw this recipe for prune cake a while back and it’s stuck in my mind ever since. What on earth could this taste like? I don’t usually buy food, so it wasn’t until this afternoon that I ended up with a pint of plums in my possession.
If you like zucchini bread, you’ll probably like this. The moist cake soaked with a thin, sweet sauce reminds me of treacle sponge pudding. Turns out this is essentially a variant of sticky toffee pudding, but since I used fresh plums rather than prunes, I’m calling it sugar plum spoon cake.
It’s a spicy, aromatic cake with a thin buttery caramel sauce that soaks in in the most lovely way, just begging you to scoop it up lovingly with a spoon. In other words, you will probably want to spoon this cake in more ways than one.
And by the by: never fear, plum- and prune-haters! Prunes are often used as a substitute for fat, so just like added zucchini and applesauce in quick breads, the mashed fruit here mostly works to add moistness. If you didn’t know there was fruit in this cake, you’d probably never guess.
Lastly, I bet this would be awesome with toasted walnuts in it. Mmm. Here’s my adapted version:
Sugar Plum Spoon Cake
Cake
1½ c flour
1 tsp baking soda
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
6 tbsp flaxseed meal
½ c warm water
1 c oil
1 pint plums, pitted and puréed (~1.5 c of purée)
1 c sugar
1 tbsp white vinegar
1 tsp vanilla extract
Caramel Sauce
1 c sugar
½ tsp baking soda
1 tbsp light corn syrup
¼ c margarine
½ tsp vanilla
1/3 c water
½ tsp white vinegar
Preheat oven to 300° and grease a 9×13″ glass pan with shortening. In a large mixing bowl, sift together flour, soda, and spices. In a medium mixing bowl, whisk together flaxseed and warm water. Add oil, pureed plums, sugar, vinegar, and vanilla and mix well.
Add wet mixture to dry; stir until just moistened.
Bake for 35 minutes or until a knife inserted in the center comes out clean.
When your cake is finishing (or finished) baking, add all sauce ingredients to a saucepan. Simmer rapidly for ~8-10 minutes, no stirring required. (Just be careful not to let it overflow!) It’s ready when it’s boiled down a bit and achieved a toasted caramel color. Let it cool down for a couple of minutes, and then pour evenly over the cake; it will soak in immediately.
Best served warm with a spoon, and a dollop of vanilla vegan ice cream if it suits you.
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Cooooool! I’ve never heard of spoon cake, but that looks so legit! I love gooey things, haha
“Spoon cake” is generally used to refer to cake that’s too gooey to eat with a fork. You can eat this cake with a fork, but it definitely toes that line. It’s a lot like English pudding (cake), but since I am seriously far from being an expert in English cuisine, I avoided labeling it as such
that looks like the MOST AMAZING thing ever….my favourite dessert is sticky date puddding and all the caramelly varietys of a moist cake with caramelly fruityness…..and this looks DIVINE…thankyou!
Awesome. I definitely need to try sticky date pudding — I LOVE dates. Enjoy