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Easy to make, this plum cake is a perfect summer dessert. It is a tender, moist treat made with fresh, juicy plums and a rich buttery cake flavor. It only takes minutes to mix together.
Why You’ll Love This Recipe!
Quick and Easy! This cake is so easy to make, the prep time is about 10 minutes. The hardest part of the whole recipe is cutting up the plums.
Amazing Flavor. You’ll love the sweet buttery flavors of the cake in perfect combination with the summer plums.
Ingredients Needed
- Red Plums
- All Purpose Flour
- Granulated Sugar
- Butter
- Eggs
- Baking Powder
- Salt
- Cinnamon Sugar
How to Make Plum Cake
- Slice fresh plums. You will need to slice around the small pit. I cut off the two large sides and then the two short sides. I only use the larger pieces in the cake and just eat the smaller piece!
- Cream together sugar, butter, eggs, vanilla extract and salt until light and fluffy in a large bowl, mixing by hand or use an electric mixer.
- Add in dry ingredients including, flour and baking powder and mix until combined.
- Place cake batter in a greased 8 inch round cake pan or springform pan.
- Lay the cut plums cut side down on top of batter. Gently press into batter.
- Sprinkle cinnamon sugar over the top and place in oven.
- Bake at 350 degrees F for 45-60 minutes.
- Allow cake to cool for 10-15 minutes before removing it from the pan.
Tips from leigh Anne
- Placed a piece of parchment paper on the bottom of the pan for easier removal.
- I only used the bigger slices of plum and we ate the small pieces, but this was just for appearances. Any size slices will work.
- For a flavor variation use almond extract instead of vanilla extract.
- If using unsalted butter add in a pinch of salt.
Pair This With:
Frequently Asked Questions
Can I use a fruit other than plums?
Yes, you could use peaches, apricots
How do I store leftover plum cake?
Keep any leftover plum cake covered in an airtight container or cake container at room temperature for up to 3 days storing at room temperature. You can also cover it with aluminum foil. 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. Thaw in the refrigerator overnight before serving.
What kind of plums should I use?
I used small red plums from my son’s plum tree but any kind of plum will work as will plumcots, Italian plums or Italian prune plums.
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Plum Cake
Ingredients
- 1 cup sugar
- ½ cup butter salted, softened
- 2 eggs
- 1 tsp vanilla extract
- Pinch salt
- 1 cup flour unbleached all purpose
- 1 tsp baking powder
- 5-6 plums, halved Depending on size, need enough to cover the surface of the cake batter.
- 1 Tbsp cinnamon sugar to sprinkle on top. 1 Tbsp sugar, 1/2 tsp cinnamon
Instructions
- Cream together sugar, butter, eggs and salt until light and fluffy
- Add in flour and baking powder.
- Mix until combined.
- Spread batter into 9 inch greased floured pan
- Place plums on top of batter, cut side down and gently press into the batter.
- Top with 1 Tbsp cinnamon sugar
- Bake 350 degrees F for about 45-60 minutes or until a toothpick comes out clean
- (baking varies depending on moisture in plums)
Tips & Notes:
- Placed a piece of parchment paper on the bottom of the pan for easier removal.
- I only used the bigger slices of plum and we ate the small pieces, but this was just for appearances. Any size slices will work.
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Nutrition Facts:
Ann says
I Made this cake today and it was very good. Rave reviews from my family. Very easy recipe and so tasty.
Leigh Anne Wilkes says
So glad you enjoyed the recipe! Thank you!
Cindy Gunnell says
I made this on Saturday with fresh Utah peaches, delicious! What a quick, easy and delicious recipe. I will be making this again. Thank you!
Leigh Anne says
Love those Utah peaches! I am sad I am not going to be in Utah to have a peach shake this fall! So glad you enjoyed the cake.
Dana says
Woke up wondering what I was going to do with the last few prunes I had left – after canning some prune chutney last week. Saw your post and Hoorah; guess who just had fun handing out slices of this cake to some of my lovely neighbors. Thanks for sharing!
Leigh Anne says
Let me know how it works with prunes!
Liz says
Thanks Leigh Anne for the nice recipe.
Merrill Watts says
Shauna and I have enjoyed this recipe for several years thanks to Santa Marcia Ownby. It is so easy to make and so delicious it has become one of our go-to desserts. We froze 10 separtate bags of plums for those Sunday’s in February where we really want to indulge.
Best. Merrill Watts
Leigh Anne says
Thanks to you and Shauna for another awesome recipe! Love you guys!
Sally says
Hi Leigh Anne!
Another great recipe I will definitely be using. One question: did you peel the plums or do you use them with the peels still attached? Many thanks and Happy Fall!
Sally
Leigh Anne says
No peeling required!! Enjoy!