Mexican Plum Churro Cake

Name: Mexican Plum Churro Cake
Yield: 8 servings
Cuisine: American
Ingredients: 1 whole (about 20cm/8-inch round) Vanilla cake; 1 cup (about 150g), pitted and chopped Plums; 1/2 cup Sugar (for compote); 4 sticks Butter (for buttercream); 1 can Sweetened condensed milk (for buttercream); 1 tbsp Cinnamon powder (for buttercream); 1 tsp Nutmeg; 1 tbsp Vanilla extract; 1 tbsp Brown sugar (for buttercream); 2 tbsp Cinnamon sugar (for dusting, optional); as needed Fresh plums and mint or lemon balm(for garnish, optional)

Lulu Galaviz @lulugalaviz

North dakota

Plum Churro Cake 🍰 easy and fun combination ❤️

Lulu Galaviz @lulugalaviz

North dakota

Plum Churro Cake 🍰 easy and fun combination ❤️

Saved

Ingredients

8 servings

1whole (about 20cm/8-inch round) Vanilla cake
1 cup(about 150g), pitted and chopped Plums
1/2 cupSugar (for compote)
4 sticksButter (for buttercream)
1 canSweetened condensed milk (for buttercream)
1 tbspCinnamon powder (for buttercream)
1 tspNutmeg
1 tbspVanilla extract
1 tbspBrown sugar (for buttercream)
2 tbspCinnamon sugar (for dusting, optional)
as neededFresh plums and mint or lemon balm(for garnish, optional)

Saved

Steps

1

Make the plum compote: Simmer plums and sugar in a pan until thickened, then cool.
2

Prepare the buttercream: Beat butter until fluffy, add condensed milk, cinnamon, nutmeg, vanilla, and brown sugar. Mix well.
3

Slice the vanilla cake horizontally into two layers.
4

Spread buttercream and plum compote between the layers.
5

Stack the cake, then spread more buttercream and compote on top.
6

Dust with cinnamon sugar if desired. Garnish with fresh plums and mint.