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.
You may also Like
- Fresh Peach Cake with Pecan Streusel
- Summer Strawberry Cake
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- 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
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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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My coworkers request this cake all the time, I have made it 6-7 times just this year! This is the perfect plum cake
Hi Jenn,
I love your site, recipes and comments. I also love this cake and, with my supply of seasonal prune plums, would love to make it gluten free for a dinner party. Will this work?
Thx,
Anne
Hi Anne, thanks for your kind words about the recipes/site; so glad you like them! Yes, I think it would be fine to make this with a gluten-free flour. Please LMK how it turns out if you try it!
Could you also make this cake with plant based milk rather than dairy? Thanks!
Sure!
Jenn, I used King Arthur GF AP flour and Fairlife 2% milk as subs, and the final cake was DELICIOUS! Your recipe holds up in a stellar way with these subs. Thanks!
Good to know, Amanda — thanks for taking the time to let me and other readers know! 😊
Cardamon is delightful here! I sprinkled crushed walnuts on top, used a bit more plums and I also used less sugar (as I do with most recipes). It worked! I made it few times now. Thank you for such great recipe! It is a great way to use up plums if not eaten fresh.
Well, this recipe is a keeper!!! Amazing results. This is a very delicious cake.
Hi Jenn-recently I made this recipe using nectarines & cherries, as I had extra of both. I omitted the cardamom as I had none. Then, to compare I made the NYT plum torte. I wanted a new go-to recipe for late summer/early fall. Both were good but yours was my favorite-yummy!
A wonderful cake! The spices really make it stand out and the plums cut through to make the whole thing sing! Another triumph Jen, thank you
This recipe is delicious! The spices in the cake perfectly complement the plums. It’s not overly sweet either – just enough sweetness combined with the spices.
Hi Jenn, looking forward to trying this one, there’s so many good recipes!! I am curious about the usage of plum quarters in the recipe. What is your reasoning for not using slices of plums ( or peaches) ? Thanks !!
Hi Beth, It’s just personal preference – feel free to use slices if you like.
Made this morning in a pie dish, Delicious! 😋
Has anyone made this a day or two ahead and found that it was OK and not too soggy to serve?
Hi Kim, I’ll let readers weigh in with their opinions, but I think cake keeps well for several days. 🙂