Easy Walnut Cake with Plums and Chocolate Chips Recipe

Introduction

This easy walnut cake with plums and chocolate chips is a delightful combination of rich flavors and moist texture. Perfect for a cozy afternoon treat or a simple dessert, it combines fruit, nuts, and a hint of spice for a truly comforting bake.

Ingredients

• 500 g (about 1 lb) plums
• 5 eggs (size M)
• 125 g (½ cup + 2 tbsp) sugar
• 25 g (2 tbsp) sugar
• ½ tbsp vanilla essence (or 2 tsp vanilla extract)
• 100 g (¾ cup) flour
• 1 tbsp cornstarch
• 100 g (1 cup) ground walnuts
• 50 g (½ cup) chopped walnuts and chocolate chips
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• 1 tsp instant espresso powder (dissolved in 2 tbsp rum or amaretto)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch (20–22 cm) springform pan with parchment paper.
2. Step 2: Dice two plums to fold into the batter. Slice the remaining plums into wedges for topping.
3. Step 3: Beat egg whites with 25 g (2 tbsp) sugar until stiff peaks form and set aside.
4. Step 4: In a separate bowl, beat egg yolks with 125 g (½ cup + 2 tbsp) sugar and vanilla essence until pale and creamy. Stir in the espresso and rum mixture.
5. Step 5: In another bowl, mix flour, cornstarch, cinnamon, ground cloves, cardamom, ground walnuts, and the chopped walnuts and chocolate chips.
6. Step 6: Gently fold the dry ingredients and the beaten egg whites alternately into the egg yolk mixture.
7. Step 7: Fold in the diced plums carefully.
8. Step 8: Pour the batter into the prepared pan, smooth the surface, and arrange the plum wedges on top.
9. Step 9: Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean.

Tips & Variations

• Use ripe but firm plums to prevent excess moisture in the cake.
• For a dairy-free version, substitute eggs with flax eggs and use a suitable rum or amaretto alternative.
• Try adding a handful of dried cranberries or raisins for extra texture and sweetness.
• Replace the instant espresso powder with strong brewed coffee if desired.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in a microwave or enjoy chilled. This cake also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of plums?

Yes, you can substitute plums with peaches, nectarines, or even firm pears. Adjust baking time if necessary depending on the fruit’s moisture content.

Do I have to use alcohol in the recipe?

No, the rum or amaretto enhances the flavor but can be omitted or replaced with a non-alcoholic substitute like orange juice or brewed coffee.

Easy Walnut Cake with Plums and Chocolate Chips Recipe

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4.9 from 150 reviews

This Easy Walnut Cake with Plums and Chocolate Chips is a moist, spiced dessert combining the nutty flavor of walnuts with the sweet tartness of fresh plums and bursts of chocolate. Perfect for autumn or any time you crave a homemade cake with a sophisticated blend of flavors, this recipe uses simple ingredients and straightforward steps for a delightful treat.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Fruit

• 500 g (about 1 lb) plums

Egg Mixture

• 5 eggs (size M), separated
• 125 g (½ cup + 2 tbsp) sugar for yolks
• 25 g (2 tbsp) sugar for egg whites
• ½ tbsp vanilla essence (or 2 tsp vanilla extract)
• 1 tsp instant espresso powder dissolved in 2 tbsp rum or amaretto

Dry Ingredients

• 100 g (¾ cup) flour
• 1 tbsp cornstarch
• 100 g (1 cup) ground walnuts
• 50 g (½ cup) chopped walnuts and chocolate chips combined
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground cardamom

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (180°C). Line an 8-inch (20–22 cm) springform pan with parchment paper for easy cake removal.
2. Prepare plums: Dice two plums to be folded into the batter. Slice the remaining plums into wedges for decorating the top of the cake.
3. Beat egg whites: Using a clean bowl, beat the egg whites with 25 g (2 tbsp) sugar until stiff peaks form. This will add lightness to the cake. Set aside.
4. Mix yolk mixture: In a separate bowl, beat the egg yolks with 125 g (½ cup + 2 tbsp) sugar and vanilla essence until pale and creamy. Stir in the espresso powder dissolved in rum or amaretto for a subtle coffee-alcohol flavor boost.
5. Combine dry ingredients: In another bowl, mix together the flour, cornstarch, cinnamon, ground cloves, cardamom, ground walnuts, and the chopped walnuts and chocolate chips.
6. Fold dry ingredients and egg whites: Gently fold the dry mixture alternately with the beaten egg whites into the egg yolk mixture to maintain airiness and even blending.
7. Add diced plums: Carefully fold in the diced plums so they’re evenly distributed without breaking them up too much.
8. Assemble in pan: Pour the batter into the prepared pan, smooth the surface evenly, and arrange the plum wedges attractively on top.
9. Bake the cake: Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before removing from the pan.

Notes

• Use ripe but firm plums to keep their shape during baking.
• The espresso rum mixture adds depth; if you prefer non-alcoholic, just dissolve the espresso powder in water.
• Folding the egg whites gently is key to keeping the cake light and fluffy.
• You can substitute the chocolate chips with dried cranberries or raisins for a different twist.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: walnut cake, plum cake, chocolate chip cake, spiced cake, autumn dessert