This Plum Cake is a tender, buttery cake layered with juicy fresh plums that soften in the oven and release their sweet-tart flavor into the crumb. A touch of cinnamon and vanilla gives the cake a warm, fragrant finish without overpowering the fruit.

The batter comes together in one bowl and bakes in a 9-inch round pan, making this a practical dessert for late-summer plums. Serve it slightly warm or at room temperature, either plain or with a spoonful of whipped cream.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Additional Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 1 9-inch cake
Servings: 8 slices
Difficulty: Easy

What Makes This Recipe Work

Fresh plums add moisture and acidity: The fruit keeps the cake tender while balancing the sweetness of the batter.
Butter provides a rich crumb: Softened butter gives the cake a soft, flavorful texture rather than a spongy one.
A moderate amount of flour keeps the cake tender: The batter is thick enough to support the plum slices without becoming dense.
Cinnamon complements the fruit: A small amount adds warmth without masking the fresh plum flavor.
A short cooling period improves slicing: Letting the cake rest before cutting allows the crumb to finish setting around the juicy fruit.

Tools for This Recipe

9-inch (23-cm) round cake pan
Parchment paper
Mixing bowl
Electric hand mixer or stand mixer
Rubber spatula
Wire cooling rack

Ingredient Notes

■ Fresh plums: Choose ripe but firm plums so they hold their shape during baking.
■ Unsalted butter: If using salted butter, omit the 1/4 teaspoon kosher salt.
■ Whole milk: Two-percent milk can work, but the cake may be slightly less rich.
■ All-purpose flour: Cake flour can be used for a softer crumb.
■ Cinnamon: Can be omitted if you prefer the plums to be the dominant flavor.

Step-by-Step Method

Prepare the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9-inch (23-cm) round cake pan and line the bottom with parchment paper.
Cream the butter and sugar: Beat the softened butter and 3/4 cup (150 g) granulated sugar on medium speed for 2–3 minutes, until pale and creamy. Scrape down the sides of the bowl as needed.
Add the eggs and vanilla: Beat in the eggs one at a time, allowing each to blend in before adding the next. Mix in the vanilla. The mixture may look slightly curdled at this stage, which is fine.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and kosher salt.
Finish the batter: Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix on low speed just until combined. The finished batter should be thick and smooth. Do not overmix.
Spread the batter: Transfer the batter to the prepared pan and smooth the surface with a spatula. Because the batter is thick, spread it evenly all the way to the edges.
Add the plums: Arrange the sliced plums over the batter in slightly overlapping rows or a simple circular pattern. Gently press them into the batter without completely submerging them.
Add the cinnamon sugar: Mix the 1 tablespoon (12 g) granulated sugar with the 1/4 teaspoon cinnamon and sprinkle evenly over the plums.
Bake: Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out with a few moist crumbs but no wet batter.
Cool before slicing: Let the cake cool in the pan for 15 minutes, then loosen the edges and transfer it to a wire rack. Cool for another 5 minutes before slicing. The cake should feel set in the center while remaining tender.

Kitchen-Tested Tip

Use plums that are ripe enough to be flavorful but still firm enough to slice cleanly.
Pat very juicy plum slices dry with a paper towel before arranging them over the batter.
Avoid cutting the cake immediately after removing it from the oven; the crumb is fragile while very hot.

Make-Ahead and Storage Notes

Store the cooled cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 4 days, but allow slices to come to room temperature before serving for the best texture.
The cake can be frozen without additional toppings. Wrap individual slices tightly in plastic wrap for up to 2 months.

FAQ

Can I use frozen plums?

Fresh plums are preferred because frozen fruit releases more water as it bakes. If using frozen plums, thaw and drain them thoroughly, then pat them dry before arranging them on the batter.

How do I know when plum cake is done?

The cake should be golden on top, set in the center, and a toothpick inserted into the cake portion should come out with a few moist crumbs rather than wet batter.

Can I use a different pan size?

Yes. A similar-volume pan can be used, but the baking time will change.

Why is my cake soggy around the plums?

Very juicy or overripe plums can release considerable moisture. Use firm-ripe fruit, avoid piling the slices too thickly in one area, and bake until the center of the cake is fully set.

Can I make this cake ahead of time?

Yes. It can be baked up to 1 day ahead and stored tightly covered at room temperature.

Plum Cake

This Plum Cake is a tender, buttery cake layered with juicy fresh plums that soften in the oven and release their sweet-tart flavor into the crumb, complemented by a touch of cinnamon and vanilla.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 30

Servings: 1 servings

Ingredients Method Notes

Ingredients

For the Cake

1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup whole milk
4 medium plums about 1 lb (450 g), halved, pitted, and thinly sliced

For the Topping

1 tablespoon granulated sugar for sprinkling
1/4 teaspoon ground cinnamon for sprinkling

Method

Prepare the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9-inch (23-cm) round cake pan and line the bottom with parchment paper.
Cream the butter and sugar: Beat the softened butter and 3/4 cup (150 g) granulated sugar on medium speed for 2–3 minutes, until pale and creamy. Scrape down the sides of the bowl as needed.
Add the eggs and vanilla: Beat in the eggs one at a time, allowing each to blend in before adding the next. Mix in the vanilla. The mixture may look slightly curdled at this stage, which is fine.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and kosher salt.
Finish the batter: Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix on low speed just until combined. The finished batter should be thick and smooth. Do not overmix.
Spread the batter: Transfer the batter to the prepared pan and smooth the surface with a spatula. Because the batter is thick, spread it evenly all the way to the edges.
Add the plums: Arrange the sliced plums over the batter in slightly overlapping rows or a simple circular pattern. Gently press them into the batter without completely submerging them.
Add the cinnamon sugar: Mix the 1 tablespoon (12 g) granulated sugar with the 1/4 teaspoon cinnamon and sprinkle evenly over the plums.
Bake: Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out with a few moist crumbs but no wet batter. The plum juices may leave the toothpick slightly moist if it enters a piece of fruit, so test the cake in a few places.
Cool before slicing: Let the cake cool in the pan for 15 minutes, then loosen the edges and transfer it to a wire rack. Cool for another 5 minutes before slicing. The cake should feel set in the center while remaining tender.

Notes

Serve slightly warm or at room temperature, either plain or with whipped cream.

Tried this recipe?

Let us know how it was!