Plum Cake Recipe
Inside: Learn how to make a fresh summer plum cake with ripe fruit and my trick for getting it to release from the pan every time. Additionally, find out why this recipe works well as both a coffee cake and a rustic dessert.
This easy plum cake is subtly sweet, tender, and just rustic enough to feel right at home on a breakfast table or alongside an afternoon coffee. A touch of cornmeal gives it a faint corn flavor and a unique, slightly nubby texture that pairs beautifully with the tangy, jammy plums. It’s simple to make, keeps well, and turns elegant with a scoop of ice cream or whipped cream for dessert.
Summer isn’t the time for over-the-top, frosted and fancified desserts. I like to keep it simple, fresh and delicious. That’s what’s so special about this plum cake recipe.
Once it’s baked, the plums sink into the cake and turn soft and jammy, with just the right amount of tartness to balance the light sweetness of the brown sugar. That little bit of cornmeal adds a subtle corn flavor and a texture that makes it feel a little more interesting than your average cake.
It doesn’t need frosting or anything fancy—just slice and serve. It’s great with coffee in the morning or dressed up with a scoop of ice cream for dessert. Simple, easy, and really satisfying.
I use this same approach in other cakes too, like my Lemon Strawberry Crumb Cake, Mango Cake or this Pineapple Upside-Down Cake (with rum).
One batter, ripe fruit, and let the oven take care of the rest. No fuss, just a really good plum cake.
Why this recipe works:
- Simple ingredients – You probably have most of them already, and fresh plums are easy to find in season.
- Cornmeal adds character – Just a touch gives it a subtle corn flavor and a nice texture.
- Not overly sweet – The sugar is a supporting character to the rustic corn flavor and tangy plums.
- Oozy fruit – The plums bake right into the cake and create their own tart-sweet layer.
- No frosting required – It looks and tastes great straight out of the oven.
- Versatile – Works for breakfast, snack, or dessert with ice cream or whipped cream.
- Adaptable – Swap in other fruits like peaches, apricots, or berries using the same base.
- No special equipment is required– Use a regular 9-inch cake pan; a springform pan is not necessary.
Ingredients:
- Plums–You can use fruit that’s firm or soft, either way it will melt into a lusciously gooey filling–and weather your plums are purple or yellow on the inside, they generally take on a beautiful purplish color in the cake.
- Sugar–use plain granulated sugar for macerating the fruit and to sweeten the cake.
- All-Purpose Flour–I use King Arthur Unbleached All-Purpose Flour.
- Baking Powder–make sure to check the expiration date on your container (yes, it has one).
- Baking Soda–is the second leavening agent in this plum cake recipe and ensures a fluffy rise.
- Salt–use iodized salt for baking, not kosher salt.
- Unsalted Butter–it should be at room temperature before you start baking, so take it out about 30 minutes before you begin to assemble.
- Brown Sugar – the caramel-like flavor of brown sugar adds depth to this dessert recipe.
- Large Eggs–take them out of the fridge at the same time as the butter, so they’re at room temperature too; it helps the batter combine more readily.
- Vanilla–for a soft, floral flavoring. I like the double-strength vanilla extract from Penzey’s.
- Buttermilk–the acid in buttermilk reacts with the baking soda (creating bubbles, which give the batter a lift).
Step-by-step instructions:
- Slice the plums in half and remove the pits, then slice the halves into wedges and sprinkle with a tablespoon of sugar. Set them aside to macerate.
2. In a medium bowl, combine the flour, fine cornmeal, baking powder, baking soda and salt. Whisk to combine and set aside.
3. Add the room-temperature butter, sugar and brown sugar to a bowl.
4. Use a hand mixer to cream the butter and sugars together until smooth.
5. Beat the eggs in one at a time until they’re fully incorporated, before adding the next egg.
6. The mixture should be very smooth and light. Use a rubber spatula to scrape down the sides of the bowl, ensuring that everything is well-blended.
7. Add half of the dry ingredients to the wet ingredients and beat on medium speed until just combined.
8. Add half of the buttermilk mixture and beat until it’s incorporated in the batter. Repeat the steps adding the remaining dry ingredients, mixing until smooth, followed by the remainder of the buttermilk.
10. Spread ⅔ of the batter in the bottom of a prepared cake pan.
11. In concentric circles, add the plums to the batter.
12. Dollop the remaining batter over the plums; no need to spread it out–just bake in a 350° oven for 50 minutes or until a toothpick comes out clean.
13. Cool the cake in the pan on a rack for about 15 minutes, then invert the cake onto the rack to continue cooling. When you’re ready to serve, invert the cake onto a cake plate.
Pro-Tips:
- Spray your baking tin with vegetable spray, then line the bottom with a piece of parchment paper that’s cut to fit the pan. This will ensure the cake doesn’t stick or tear when removing it from the pan.
- Use a sharp knife to rim the pan before turning out the cake. The plums slump and leak as the cake bakes, which can cause the cake to stick. Loosening it from the edge of the pan with a knife will help it slip out easily.
Swaps and Variations:
- Use one type of sugar exclusively (either white or brown). Granulated sugar will give a lighter color, whereas brown sugar will give a deeper caramelized flavor and darker finish.
- Swap plums for sliced peaches, apricots, or other stone fruits, such as cherries or nectarines. You can even use a combination of berries, such as raspberries, blackberries, and blueberries.
- For a brighter flavor, skip the vanilla and add a teaspoon of lemon zest to the batter.
- Add warm spices for a richer flavor: stir ½ teaspoon of ground cinnamon, ½ teaspoon of cardamom and ½ teaspoon of ground ginger into the flour mixture.
- For serving as a breakfast cake, just slice and serve or add a simple glaze of 1 cup of powdered sugar with 2-3 tablespoons of milk. Drizzle over the cake and let it dry to set.
- For serving as a dessert after dinner, it’s delicious with a scoop of vanilla ice cream or freshly whipped cream and a drizzle of caramel sauce. I particularly like it with a burnt caramel sauce, which takes the sugar just beyond sweet and into a deeper and less sweet flavor.
FAQs
There is no need to peel plums before baking them in this plum cake recipe.
Unlike traditional Christmas plum cakes, which are filled with dried fruits (prunes, a.k.a. dried plums), this simple summer plum cake is special because it takes advantage of fresh, in-season fruit and treats it simply in a moist, buttery, rustic crumb.
Storage:
- Store the plum cake at room temperature, lightly covered with plastic wrap for up to three days.
- You can also refrigerate the cake, but it’s best served at room temperature for the flavors to be their best.
Freezing:
- You can freeze this plum cake recipe wrapped in plastic wrap, followed by a wrapping of freezer paper for up to three months.
- Defrost completely before serving.
More Easy Summer Cakes:
Plum Cake Recipe
SPECIAL EQUIPMENT:
- hand mixer
- 9" cake pan
- parchment paper
INGREDIENTS:
For Plums:
- 5 plums
- 1 tablespoon sugar
For Cornmeal Cake:
- 1½ cups all purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons unsalted butter at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ cup buttermilk
DIRECTIONS:
- Preheat oven to 350°. Cut a piece of parchment paper into a 9″ round to fit the bottom of a 9″ x 2″ cake pan. Spray the pan liberally with vegetable spray. Place the parchment in the bottom of the pan and spray again. Set aside.
- Slice 5 plums into 6-8 wedges each and transfer to a bowl. Sprinkle with 1 tablespoon sugar and toss to coat. Set aside.
- In a medium bowl, combine 1½ cups all purpose flour, ½ cup cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt. Whisk to combine and set aside.
- In a large mixing bowl beat 8 tablespoons unsalted butter, ½ cup sugar and ½ cup brown sugar until creamy, about 2-3 minutes. Add 3 large eggs one at a time, beating each one in before adding the next. Add 1 teaspoon vanilla and mix to combine.
- In two additions, alternate adding the flour mixture and ½ cup buttermilk to the sugar mixture. Don't overmix.
- Spread 2/3 of cake batter evenly in the prepared pan. Arrange the plums in concentric circles starting at the edge and working your way around the pan.
- Dollop the remaining batter over the plums (it doesn't need to cover them completely). Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake on a wire rack until it reaches room temperature. Carefully turn the cake out onto a plate, remove the parchment paper, then flip it over onto a cake plate so the top side is up. Serve.
RECIPE VIDEO:
NOTES:
- Store leftovers at room temperature, well wrapped in plastic wrap or in a covered cake stand.
- Delicious with whipped cream, ice cream or a drizzle of caramel sauce.
NUTRITION:
Don’t Forget To “Pin It” For Later!
This was my bday cake from my friend Lisa and it is excellent. Perfect taste. Thank you Lisa.
You’re very welcome, Ana! Happy Birthday!
I’ve made this several times now. It’s really good – and it’s not too sweet. I’m not big on really sweet desserts, so this was perfect for me. Love what the plums do as it bakes. Really really good.
I like how the plums melt down in it too! So glad you like it, Angie!
Plum cake is totally new to me, your pics say it All -just mouthwatering saving your recipe and off to get some plums.
Great use for all the plums I have! thanks for the recipe!
This looks like it will make the perfect summer breakfast cake, and the plums are looking so good at our farmers market right now, love this!
Glad you like it, Sue! Yes the plums at the market are perfect for this right now!
I’m not one for making fancy, elaborately decorated cakes either, and anything that straddles the coffee cake – cake line is right up my alley! Never baked with plums before, nor cornmeal. Must try!
I think you’ll enjoy it, Tina!
I do love a cornmeal crust and this is the perfect use of plums, can’t wait to try this.
this looks deliciously light and fluffy! I am saving to try soon, thank you!