Plum Cake Recipe

A slice of plum cake on a plate with a fork.

4.20 from 5 votes

Moist, lightly sweet with a jammy tartness you'll love. This delicious plum cake is versatile and can be served as a breakfast cake with coffee or topped with ice cream for a decadent summer dessert.

Course Dessert

Cuisine American

Keyword cake, coffee cake

Dietary Restrictions Vegetarian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 386.79kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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.

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