Charlotte with plums in the oven

Step-by-step recipe

Step 1:

Sift the wheat flour into a bowl through a sieve—this will enrich it with oxygen and remove lumps. Add the salt, baking soda, and baking powder, distributing them evenly throughout the flour mixture. Finally, add the ground cinnamon and gently stir with a spatula to distribute the spice evenly.

Step 2:

In a separate, clean, dry bowl, beat the eggs with the vanilla and sugar until smooth and slightly foamy. Beat gently until the sugar dissolves. If using a mixer, use medium speed.

Step 3:

Add sour cream (or thick yogurt), warm (not hot) honey, and vegetable oil to the egg mixture. Mix until a smooth emulsion forms.

Step 4:

Pour the liquid mixture into the bowl with the flour base and carefully fold the ingredients together with a spatula, working from the bottom up. Work quickly but gently. The goal is to achieve a dense yet elastic dough.

Step 5:

Prepare the pan: lightly grease the bottom and sides with oil and line with parchment paper, or use a non-stick pan. Spread the batter in an even layer, spreading it out with a spatula from the center to the edges.

Step 6:

Cut the plums in half and remove the pits. You can cut each half again if desired. Place the plum halves close together, skin side up or skin side down. Packing them tightly together will make the charlotte juicier.

Step 7:

Mix 30 g of sugar with 2 g of cinnamon and sprinkle evenly over the plum charlotte. This topping will create a light caramel crust. If desired, lightly sprinkle the top of the dough with thinly shaved butter for enhanced caramelization.

Step 8:

Preheat the oven to 160°C (325°F). Place the pan in the center of the oven on the middle rack. Bake without convection for about 50 minutes, checking the crust for doneness: it should be golden brown. You can also test the doneness of the plum charlotte with a skewer.

Step 9:

Remove the pan and let it rest on a wire rack for 10-15 minutes. Run a knife around the edge and carefully transfer the pie to a wire rack. Cooling completely on a wire rack will improve the crumb structure and prevent the bottom from getting soggy.

Step 10:

Serve the charlotte warm or at room temperature with sour cream, whipped cream or a scoop of ice cream, if desired.

Step 11:

Recipe variations and adjustments. To change the flavor, replace some of the flour with whole-wheat flour (up to 20%) or add 20–30 g of ground nuts to the dough. You can mix the plums with a small amount of other fruits (such as apples) for a contrasting acidity. If using acidic fruits, reduce the sugar in the dough by 10–20 g. For a fluffier texture, use only 8–10 g of baking powder and omit the baking soda if acidic ingredients are not available.

Cooking tips

Baking soda is essential in all recipes that call for fermented milk products, honey, fruit purees, or fresh fruit. It partially neutralizes acidity and makes baked goods fluffier, softer, and more tender. If baking soda and baking powder are used together, they must be carefully measured. Baking soda reacts with the acid in the dough, while baking powder promotes better rising.

Choosing an oil: Use a refined vegetable oil with a mild flavor so as not to overpower the aroma of the cinnamon and plums.

All ingredients should be at roughly the same temperature: eggs and sour cream should be no colder than 18–20°C. This will improve emulsification and dough consistency. Cold ingredients reduce the activity of the baking powder and prolong baking time.