Plum Cake Recipe

Plum Cake Recipe

Plum cake is a timeless dessert that beautifully showcases the sweet-tart flavor of ripe plums baked into a moist, buttery cake. Often enjoyed during the harvest season or festive occasions, this cake combines tender crumb with juicy bursts of plum in every bite.

The deep fruity aroma and subtle spices create a comforting treat that’s perfect for afternoon tea, dessert, or celebrations.

This recipe is straightforward and adaptable, allowing you to use fresh or frozen plums depending on the season.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt or sour cream
• 1 ½ cups fresh plums, pitted and chopped (about 4-5 medium plums)
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour (for tossing plums)

For the Topping (Optional):

• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon

How to Make Plum Cake

Step 1: Prepare the Plums

Preheat your oven to 350°F (175°C).

Wash, pit, and chop the plums into bite-sized pieces.

Toss the plums with lemon juice and 1 tablespoon of flour. The flour helps absorb excess moisture so the cake stays moist but not soggy.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until creamy and light, about 3-4 minutes.

Step 4: Add Eggs and Flavor

Add eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and yogurt (or sour cream) to the butter mixture, starting and ending with dry ingredients. Mix gently until combined.

Step 6: Fold in Plums

Gently fold the flour-coated plum pieces into the batter.

Step 7: Bake the Cake

Grease and flour an 8-inch round cake pan or line it with parchment paper.

Pour the batter into the pan and smooth the top.

If desired, sprinkle the brown sugar and cinnamon mixture evenly over the batter for a crunchy, sweet topping.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.

Chef’s Notes

Use ripe, juicy plums for the best flavor, but avoid overly soft or mushy fruit.

If fresh plums aren’t available, frozen plums (thawed and drained) work well, but reduce added liquid slightly.

Yogurt or sour cream adds moisture and slight tang; if you want a dairy-free version, substitute with coconut yogurt or applesauce.

Spices like cinnamon and nutmeg complement the natural tartness of plums; you can also add a pinch of ground ginger or cardamom for extra warmth.

This cake improves in flavor after resting overnight, making it a great make-ahead dessert.

Nutrition Information (per slice, serves 10)

• Calories: ~280
• Total Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 40g
• Sugars: 28g
• Protein: 4g
• Fiber: 2g
• Sodium: 180mg

Frequently Asked Questions (FAQs)

1. Can I use other stone fruits instead of plums?

Yes! Peaches, nectarines, or cherries can be substituted, adjusting sugar and moisture as needed.

2. How do I prevent the cake from getting soggy with the plums?

Tossing the plums with flour and lemon juice helps reduce excess moisture and keeps the cake from becoming soggy.

3. Can I make this cake gluten-free?

Yes, replace all-purpose flour with a 1:1 gluten-free baking flour blend.

4. How should I store the cake?

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving.

5. Can I freeze the plum cake?

Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Enjoy baking and savoring this classic Plum Cake — moist, flavorful, and full of fruity goodness. Let me know if you want tips on frosting or variations!

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