Damson Plum Cake Calories

Damsons are small, dark purple plums with a distinctly tart flavor. In damson plum cake, their acidity balances the sweet batter, and the fruit softens as it bakes, giving the cake a jammy, fragrant topping.

No, you do not need to peel damsons for damson plum cake. Wash and dry them, remove the stones, and slice the fruit; the skins soften during baking and contribute color and a pleasantly tart taste.

Yes, frozen damsons work in damson plum cake. Thaw them first, drain away the released liquid, and pat them dry before adding them; excess moisture can leave the center of the cake soggy or underbaked.

Yes, you can replace damsons with another firm plum in damson plum cake. The result will usually taste sweeter and less tart, so choose ripe but not mushy fruit and drain it if it releases a lot of juice.

Damson plum cake can sink if the center is underbaked, the oven door is opened too early, or the batter is overmixed. Check the center with a skewer near the end of baking and let the cake set before removing it.

Store damson plum cake in a covered container in the refrigerator once it has cooled completely. The fruit makes the cake moist, so avoid leaving it at room temperature for an extended time; bring a slice out shortly before serving.

Yes, damson plum cake freezes well in individual slices. Wrap each slice airtight and freeze it; thaw it in the refrigerator or at room temperature before serving so the crumb softens evenly.

Damson plum cake pairs well with tea or coffee, and a spoonful of plain yogurt or lightly whipped cream softens its tart fruit flavor. It can be served warm or at room temperature, with a little icing sugar if desired.

Damsons may sink in the batter when they are very ripe, wet, or particularly heavy. Dry the fruit well, slice it, and arrange it on top rather than mixing every piece through a loose batter.