Late Summer Plum Cake
This post may contain affiliate links. Read my full disclosure policy.
Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.
Taking a cue from Martha Stewart’s fresh strawberry cake—a favorite on this site—this plum cake is the perfect dessert for late summer when plums are at their prime. Tucked into the batter, the plums turn into rich, jammy pockets as they bake, while warm spices like cinnamon, nutmeg, and cardamom add a hint of cozy fall flavors. Enjoy this dessert any time of day—plain and simple, or topped with whipped cream or a scoop of vanilla ice cream.
What you’ll need to make Plum Cake
Step-By-Step Instructions
Begin by whisking the flour, baking powder, cinnamon, nutmeg, cardamom, and salt together in a large bowl.
Next, beat the butter and sugar until pale and fluffy.
Add the egg and vanilla and mix to combine.
Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.
Transfer the batter to a greased Springform pan and smooth the top with an offset spatula. Note that the batter is quite thick.
Arrange the plums on top, skin side up, in a circular pattern so that they cover most of the batter.
Sprinkle the remaining 2 tablespoons of sugar over the plums.
Bake for 60 to 70 minutes, until golden on top and set in the center.
When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge (leave the base in place). Let the cake cool on a rack completely.
Slice and serve with vanilla ice cream or whipped cream, if desired.
You may also Like
- Fresh Peach Cake with Pecan Streusel
- Summer Strawberry Cake
- Blueberry Coffee Cake (aka Boy Bait)
- Plum Galette
Late Summer Plum Cake
Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom
- ½ teaspoon salt
- 8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (low-fat is fine)
- 1 pound plums, pitted and quartered
Instructions
- Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
- Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
- Bake for 60 to 70 minutes, until golden on top and set in the center.
- When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
- Note: This cake keeps well, loosely covered at room temperature, for several days.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 344
- Fat: 13g
- Saturated fat: 8g
- Carbohydrates: 54g
- Sugar: 35g
- Fiber: 2g
- Protein: 4g
- Sodium: 231mg
- Cholesterol: 55mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I liked the unusual combination of spices. It goes well with the plums. I used only 1/4 C. of butter and it came out very rich and had a good texture.
Hi Jenn
made this tonight and it was yummy! Do you think this would freeze well?
So glad you enjoyed it, Barbara. I do think it would freeze well.
I want to print your recipe late summer plum cake when I press print it doesn’t print.
Hi Alice, I’m sorry you were having trouble printing the recipe– I will look into why that’s happening. I’ve emailed you a PDF version so that you can save or print it. Hope you enjoy the cake!
This sounds really great. I’m always looking for ways to get the boys to eat more fruit. Definitely going to have to try this one out! I’m thinking it would make a great breakfast!
?????
Hi Jenn-
I was wondering about the texture of the plum skins in the finished cake-are the tough? Is it worth peeling them first?
Hi Kerri, I don’t think it’s at all necessary; they soften up nicely.
I wondered about the skins also but the plums with skins tasted “jammy” just as Jenn described.
Hello Jenn…Greetings from Canada!
Going to bake your Late Summer Plum Cake. I have an 8 inch spring form pan. 9 inch size is not available at any stores I have shopped. The next size is 10 inch…too large for us. How do I calculated time for baking and should ingredients be reduced for my 8 inch pan?
Great thank you for your reply.
Yvonne Adams
ycadams@shaw.ca
Hi Yvonne, I’ve made this recipe in an 8-inch pan and it works just fine as is. Enjoy and please let me know how it turns out!
I’ve made cake with blueberries and it is delicious!
Sounds delicious! Could I substitute Italian prune plums?
Absolutely, Maryalice — they should work well.
Hi Jenn,
What time would you think I would bake this at if I were to divide the recipe into 8 4″ Spring form pans? I would like to try it but a ballpark time would be helpful. I would check it with wooden skewer to be sure.
Thanks! Carol
Hi Carol, I would start peeking after 30-35 minutes — you’ll know they’re ready when the tops go from golden around edges/pale in the center to completely golden.
how much butter is in grams?
Hi Ivana, A half cup of butter is the equivalent of 113 grams. This recipe has metric conversions — To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.
Absolutely delicious! Love that it’s not too sweet. Super easy to put together. Another winner from Chef Jenn!!!