sugar plum recipe
The Best sugar plum recipe
I love this recipe because it’s balanced: not too sweet, not too heavy, with just enough warmth from the cinnamon and nutmeg to make it feel special. It’s also a great way to use up seasonal ingredients, like ripe plums or fresh spices, and it’s easy enough to adapt if you want to swap in apples or pears. Plus, it’s a great way to enjoy dessert without feeling guilty—it’s not overly processed, and the natural sweetness of the plums makes it a lighter option than many cakes. Whether you’re making it for a holiday feast or just for a quiet evening at home, this cake is a reliable favorite that never disappoints.
Classic Sugar Plum Pies
A timeless holiday treat featuring a flaky crust filled with a sweet, spiced plum sauce. Perfect for gifting or enjoying as a cozy dessert.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
- 2 cups pitted prunes or dried plums
- 1 cup water
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
👨🍳Directions
-
1
Preheat oven to 375°F. Combine flour, salt, and cold butter in a bowl. Cut butter into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough just comes together. Chill for 30 minutes. -
2
In a saucepan, combine prunes, water, sugar, lemon juice, cinnamon, allspice, and cloves. Simmer over medium heat for 10 minutes, stirring occasionally, until the mixture thickens slightly. Cool before filling. -
3
Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish, trim edges, and crimp the crust. Blind-bake for 15 minutes. Remove the pie weights or dried beans, fill with plum sauce, and top with the second dough disc. Seal edges, cut slits for steam, and bake at 375°F for 30–35 minutes until golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry cutter
- 9-inch pie dishes
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sugar Plum Pies Works
❓ Frequently Asked Questions About Sugar Plum Pies
1. What is the best way to store sugar plum cake after baking?
To keep your sugar plum cake fresh, store it in an airtight container at room temperature for up to three days. If you plan to serve it over a longer period, refrigerate it for up to five days. To revive slightly stale layers, brush with a little melted butter or coconut oil before serving.
2. Can I substitute coconut oil for butter in this recipe?
Yes, you can substitute coconut oil for butter in a one-to-one ratio. Use either the solid white variety (for baking) or the refined version (for a cleaner flavor). Keep in mind that coconut oil may slightly alter the cake’s texture, making it slightly denser, but it will still be delicious.
3. How do I know if the cake is done baking?
The cake is done when the internal temperature reaches 350°F (175°C) using a meat thermometer, and the edges are set and the center springs back slightly when gently pressed. Avoid overbaking, as it can dry out the layers.
4. What are some creative ways to serve sugar plum cake besides vanilla ice cream?
While vanilla ice cream is classic, try pairing it with:
– A scoop of mango sorbet for a tropical twist
– Whipped cream and fresh berries for a fruity contrast
– Warm caramel sauce or a drizzle of honey
– A sprinkle of toasted coconut flakes or crushed pistachios for crunch
5. Why does my sugar plum cake sometimes have a dense texture?
Several factors can contribute to a denser texture:
– Overmixing the batter after folding in the cake layers
– Using too much liquid (like extra milk or oil)
– Not letting the cake cool completely before slicing
– Baking at a slightly lower temperature than recommended
Try reducing the mixing time slightly and ensuring the cake rests before serving.
