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Gourmet Roasted Plum & Vanilla Bean Sponge Cake Recipe

Roasted Plum And Vanilla Bean Sponge Cake

Sara Coleman
This elegant dessert features jammy, oven-roasted plums nestled into a light-as-air vanilla bean sponge cake. The roasting process intensifies the fruit's natural sweetness and acidity, creating a stunning ruby-colored topping that bleeds beautifully into the moist crumb.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 345 kcal

Ingredients
  

Ingredients

  • 6 whole red plums pitted and quartered
  • 1 whole vanilla bean split and seeds scraped
  • 1.5 cups all-purpose flour sifted
  • 1 cup granulated sugar divided for roasting and batter
  • 0.75 cup unsalted butter softened at room temperature
  • 3 large eggs room temperature
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.25 cup whole milk room temperature

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. Serve warm with a dollop of crème fraîche or vanilla bean ice cream. You can substitute plums with apricots or peaches depending on the season.