This classic plum cake recipe strikes the perfect balance of sweet fruit and moist, tender crumb in every bite. Ready in just over an hour, this homemade treat combines rich, buttery flavors with juicy plums for a dessert that’s both comforting and elegant. With only 270 calories per serving and packed with vitamin A and C, it’s a relatively lighter option that doesn’t compromise on taste. The straightforward prep makes it ideal for both novice bakers and seasoned pros alike.
Ingredients Section
- Base Dry Mix: 1½ cups all-purpose flour, 1½ tsp baking powder, 1 tsp ground cinnamon, ½ tsp salt – sift together for best results
- Spice Blend: ¼ tsp nutmeg, ⅛ tsp cloves, ⅛ tsp ginger – creates a warming aroma
- Wet Ingredients: ½ cup room temperature butter, ¾ cup granulated sugar, 1 large egg – ensure butter is soft for proper creaming
- Flavor Enhancers: ½ tsp vanilla extract, ½ tsp almond extract, ½ cup milk – brings depth to the cake
- Fruit Topping: 1 pound plums, cut into 8 slices – choose ripe, firm plums
Instructions Section
- Preparation: Heat oven to 350°F and grease an 8 or 9-inch springform pan
- Mix Dry Elements: Combine flour, baking powder, all spices, and salt in a large bowl
- Create Base: Beat butter and sugar until light and fluffy, then incorporate egg and extracts
- Combine Mixtures: Alternate adding flour mixture and milk, starting and ending with flour
- Assemble: Pour batter into pan and arrange plum slices in a circular pattern on top
- Baking Time: Bake 50-70 minutes until golden and toothpick comes out clean
- Finishing: Cool for 10 minutes, remove pan sides, and let cool completely before serving
Baking Tips
This cozy plum cake comes together beautifully when you follow a few simple tips! Room temperature butter and egg will blend much better with your other ingredients. When arranging the plums, slightly overlapping them creates a pretty pattern and helps them stay juicy while baking. Keep an eye on the cake starting at 50 minutes – if the plums are extra juicy, it might need the full 70 minutes to bake through.
Mix It Up
While this recipe shines with plums, you can use other stone fruits too! Try peaches, nectarines, or apricots when they’re in season. Not a fan of almond extract? Simply double the vanilla instead. For a dairy-free version, swap the milk for your favorite non-dairy alternative and use plant-based butter – the cake will still be wonderfully moist and flavorful.
Serving Ideas
This versatile cake works for both casual snacking and special occasions! Serve it slightly warm with a scoop of vanilla ice cream for dessert, or enjoy it at room temperature with afternoon tea or coffee. A dollop of whipped cream and a light dusting of powdered sugar makes it look extra special. For brunch, try it alongside Greek yogurt and fresh berries.
Storage Success
Your plum cake stays fresh at room temperature for about 2 days – just cover it with a cake dome or wrap it in foil. Want it to last longer? Pop it in the fridge for up to 3 days. The cake might get a bit more moist from the fruit juices as it sits, but that just makes it extra delicious! If you’re reheating a slice, 10-15 seconds in the microwave brings back that fresh-baked warmth.
Plum Cake
Equipment
- 8 or 9 inch springform pan
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
Wet Ingredients
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 1 pound plums pitted and cut into 8 slices
Instructions
- Preheat oven to 350°F. Grease an 8 or 9 inch springform pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, or stand mixer, add butter and sugar and mix for several minutes, until pale and fluffy. Add the egg, vanilla and almond extract and mix until combined.
- Add half the flour mixture, then half the milk and beat on low speed until smooth. Add remaining milk, then remaining flour.
- Smooth batter into an even layer in the pan. Arrange the plums on top, skin side up, in a circular pattern.
- Bake for 50-70 minutes (depending on how juicy the fruit is), until golden on top and a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in the pan for 10 minutes. Run a knife around the edges of the pan, then remove the springform edge. Allow to cool completely before slicing and serving.
