Plum Cake

Plum Cake: a deliciously moist cake made with fresh, juicy plums and a rich buttery flavor. It is an easy-to-make recipe to make for any gathering that everyone will love!

Course Dessert

Cuisine British

Prep Time 20

Cook Time 55

Cool Time 10

Total Time 1 25

Servings servings

Calories 316kcal

Author John Kanell

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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