Late Summer Plum Cake
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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.
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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
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- 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.
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I am now getting ready to make my third cake in 24 hours! Took the first one to a party last night where it was devoured. Still have a lot of Italian plums from my tree, so I decided to make it again for another gathering. Family members whined that I was taking it, so I’ve got a third one in the works. Delicious! Reminds people of a scone, and it’s not too sweet. Thanks for the great recipe.
It was very easy to make and was delicious and beautiful! I’ll be making this cake again.
Wondering if I could substitute fresh mango for the plums in this recipe? Thanks! Love your recipes so much! I have become a better cook, due to them!
Sure, Liz – that should work. Enjoy!
Oh my days, this was incredible! I’ve never baked with plums and now see what I’ve been missing. Super easy recipe to follow, baked perfectly and made a beautiful presentation. Absolutely delicious..for breakfast too😳
Could you please advise another pan size if one doesn’t have a springform? Thank you.
Hi Ellen, it can also be made in a 9-inch cake pan or pie pan. Hope you enjoy!
Another winner! Don’t read any further. Just go to your kitchen and make this cake now. Your family will love you for it. It is winner. Everything about this cake recipe works.
I made this cake earlier in the week with some lovely Hollywood plums from our orchard. It was spectacular, with the red flesh of the plums, and delicious. We also enjoyed your Cobb Salad on Labour Day. I’ve never had a failure with any of your recipes, Jenn. Cheers from Canada. T
Hi Jen:
What variety of plums did you use for the cake?
Hi Debbie, I used black plums. 🙂
We have an Italian plum tree in our backyard that rewarded us with a mountain of sweet plums this season, so I was looking for some new recipes using plums when I came upon yours. I have made it three times this past week and my family is asking when I will be making it again. It’s such a lovely cake recipe that bakes up quickly with ingredients I always have on hand. Thanks so much for sharing it!
Wow this cake was a mega hit! I had a lot of plums lying around and I wanted to find an easy recipe to use them. This cake was the first one I stumbled on. Luckily I had everything for it, including a springform pan. The only modifications I made was I used 3/4 cup of sugar for the cake, salted butter, a tablespoon of brown sugar for the plums, and some powdered sugar to sprinkle on top for serving. Wow. What a cake. It was perfect, just like the picture here. I also love the name of it. A later summer plum cake. It’s exactly late summer here in Northern Virginia so a perfect dessert to evoke the feeling that fall is almost upon us. Thanks for the recipe. It’s definitely a keeper.