What better way to enjoy plum season than with a crowd-pleasing plum cake recipe? Whether you’re making it to enjoy the late-summer fruit or for the Christmas holidays, this easy-to-make fruit-forward cake is perfectly moist and only requires a handful of ingredients to prepare. It is a traditional treat great for anyone who loves the taste of fruity pastries and the density of a buttery pound cake. It makes a tasty afternoon tea cake or a perfect dessert that everyone will love.
This cake gets moister with time (it’s even better the next day!) which makes it a great recipe to prepare in advance of a late summer gathering with family and friends. Try another one of my fruit dessert recipes like blueberry crisp recipe, clafoutis recipe, and blueberry buckle recipe.
What You Need to Make This Recipe
Plums – fresh plums are best for an optimal sweet and juicy flavor. Be sure to pit them, then cut them into quarters.
All-Purpose Flour – all-purpose flour works best for this recipe. I recommend weighing your flour with a food scale for the most accurate measurement.
Whole Milk – choose whole milk for a rich taste and soft crumb, making a moist and delicious cake. Bring to room temperature before making this recipe for best results.
Unsalted Butter – use unsalted butter for a rich flavor that’s not too salty. Soften the butter to room temperature for the fluffiest and lightest cake sponge.
Large Eggs – bring the eggs to room temperature before adding them to the recipe. Warm eggs are easier to mix into the batter than cold eggs, which helps the cake batter rise better. Place eggs in warm water (not hot) for a few minutes to quickly bring them to room temperature.
How to Make Plum Cake
1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with baking spray or line with parchment paper. In a medium bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and salt.
2. In a large bowl or the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs and vanilla extract and beat until very well combined. Scrape down the sides of the bowl.
3. With the mixer on low speed, add ⅓ of the flour mixture. Mix in until combined.
4. Mix in half of the milk mixture. Repeat, alternating the flour mixture and milk until combined. Scrape down the bowl and mix one more time.
5. Transfer the cake batter to the prepared pan and smooth the batter with a spatula.
6. Arrange the plum halves skin side up on top of the batter. Sprinkle with 1 tablespoon of sugar, if desired. Bake for 55 minutes or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan before releasing the spring, and remove the outer ring. Let the cake cool completely before transferring to a serving plate or slicing.
Pro Tips For Making This Recipe
- Add extra bake time. If a toothpick doesn’t come out clean when inserted into the center of the cake after 55 min of baking, add a couple of minutes of extra baking time.
- Allow the cake to cool completely. Wait until the cake cools to room temperature before slicing and serving for the best texture. This will keep the inside of the cake moist and the top perfectly crumbly.
- Don’t have a springform pan? Not a problem. Bake the cake in a 9-inch cake pan. It can be difficult to invert the cake without messing up the fruit and sugary top, so serve it straight from the pan!
- Optional variations. Swap plums for another stone fruit like peaches, apricots, nectarines, or cherries. Use brown sugar instead of granulated sugar for a more robust flavor and a softer, denser cake texture. Experiment with different seasonings and sprinkle in a pinch or two of nutmeg or cardamom. I also like to add a ¼ teaspoon of almond extract for a hint of nuttiness or lemon zest for a bit of brightness.
Frequently Asked Questions
Leftover plum cake will keep covered in an airtight container or cake container at room temperature for up to 3 days. The cake will lose its crisp sugar topping if stored, but the cake is delicious for several days! Storing at room temperature is best to maintain the cake’s moistness. The cake can also be stored in the refrigerator for up to 5 days or frozen in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before serving.
Serve this plum dessert recipe for summer get-togethers, brunch, or as an any-time treat. It’s also a popular dessert around the holidays as an alternative to Christmas fruit cake. Enjoy a slice of plum cake with a scoop of vanilla ice cream, whipped cream, or custard if desired, and pair it with a hot cup of coffee, freshly brewed tea, or a glass of milk.
While different plum recipes can call for specific variations, any type of plum works well in this recipe! I used a combination of red plums and plumcots to replicate the sweet and tart flavor of Italian plums, which are traditionally used in European plum cake recipes. Plus, I love the bright hue that comes from plumcots or purple plums.
If you love this recipe try these out!
If you’ve tried this plum cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Plum Cake
Equipment
- 9” cake mix
- Mixing Bowls
- Electric hand mixer or stand mixer
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ¾ cup granulated sugar plus more for sprinkling (150g)
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature (120ml)
- 1 pound plums pitted and quartered (4 to 6 plums)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch springform baking with baking spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs and vanilla and beat until very well combined. Scrape down the bowl.
- With the mixer on low, gradually add the flour mixture in 3 parts, alternating with the milk between each addition of flour. Scrape down the bowl and mix one more time. Transfer the batter to the prepared baking pan and smooth the batter with a spatula.
- Arrange the plum slices skin side up on top of the batter. Sprinkle generously with more sugar, if desired.
- Bake for 55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan before releasing the spring, and remove the outer ring. Let the cake cool completely before transferring to a serving plate or slicing.
Notes
- Add extra bake time. If a toothpick doesn’t come out clean when inserted into the center of the cake after 55 min of baking, add a couple of minutes of extra baking time.
- Allow the cake to cool completely. Wait until the cake cools to room temperature before slicing and serving for the best texture. This will keep the inside of the cake moist and the top perfectly crumbly.
- Don’t have a springform pan? Not a problem. Bake the cake in a 9-inch cake pan. It can be difficult to invert the cake without messing up the fruit and sugary top, so serve it straight from the pan!
- Optional variations. Swap plums for another stone fruit like peaches, apricots, nectarines, or cherries. Use brown sugar instead of granulated sugar for a more robust flavor and a softer, denser cake texture. Experiment with different seasonings and sprinkle in a pinch or two of nutmeg or cardamom. I also like to add a ¼ teaspoon of almond extract for a hint of nuttiness or lemon zest for a bit of brightness.
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