Fresh Plum cake is a popular dessert during summer when markets are brimming with fresh Plums. This fresh Plum cake recipe comes together quickly with just a few ingredients, many of which are pantry staples.
The addition of buttermilk helps keep this cake tender and moist. Vanilla Extract provides flavor, while the ground nutmeg and cinnamon in the batter add a bit of spice. Served it with a whipped cream topping or dusted it with powdered sugar.
How to Make Plum Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 degrees F. Butter and flour a 9-inch round nonstick cake pan; turn and tap the pan so that the flour lightly and evenly coats the bottom and sides, then tap excess flour out.
Set aside the flour and baking powder in a medium bowl. In the bowl of a stand mixer, beat the eggs and 1 sugar on high speed until thick, pale, and doubled in size, about 3 to 5 minutes.
Add the buttermilk, melted butter, almonds, and vanilla extract; beat for another minute. Add the flour mixture; mix until just combined, about 30 seconds.
Pour the batter into the prepared pan and spread evenly to the edges; arrange the plums on top, skin side up, in a circular pattern so they mostly cover the batter, and sprinkle the remaining 1 tablespoon of sugar.
Bake until a toothpick inserted in the center comes out clean, 40 to 60 minutes. Let cool in the pan on a wire rack. Cut into wedges and serve!
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📖 Recipe
Easy Plum Cake
Tools
Ingredients
- 187 g (1-½ cups) of all-purpose flour, spooned into a measuring cup and leveled-off
- 1-½ teaspoons baking powder
- 1 teaspoon Saigon cinnamon powder
- ¼ teaspoon freshly grated nutmeg
- ¾ cup granulated sugar plus 1 tablespoon for sprinkling
- 1 tablespoon turbinado sugar for the topping
- 1 tablespoon vanilla extract
- 1 large egg , room temperature
- ½ cup buttermilk or whole milk
- 113 g (1 stick) unsalted butter at room temperature
- 1 pound plums , pitted and quartered
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Line with parchment paper or butter and flour a 9-inch cake pan and set aside. In a large bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and ¾ cup of sugar until blended, about 3 minutes.
- Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the heavy cream, and beat on low speed until combined, don't over-mix! (The batter will be thick).
- Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter, and sprinkle the 1 tablespoon of sugar.
- Bake the plum cake for 50 to 60 minutes, until golden on top and a tester come out clean. Let cool in the pan on a wire rack. Cut into wedges and serve!
Notes
- To store: Allow it to cool completely and then tightly wrap it in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- To reheat: When reheating a slice, microwave it for a few seconds or warm it in a low-temperature oven (around 300°F/150°C) for 5-10 minutes. Serve warm and enjoy alone or with a scoop of ice cream or caramel sauce.
- The fresh plum cake can be stored at room temperature, loosely covered, for up to 2 days.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
