There’s something absolutely magical about plum cake—it’s the kind of dessert that feels fancy enough for company but simple enough to whip up on a Tuesday afternoon. This plum cake recipe has been perfected over countless afternoons in my kitchen, and I’m thrilled to share it with you today. The beauty of this cake lies in its tender crumb, subtle sweetness, and the gorgeous way fresh plums sink into the batter while baking, creating little pockets of jammy fruit throughout.
What I love most about this plum cake is its versatility. Whether you’re serving it at brunch, packing it in lunchboxes, or enjoying a slice with afternoon tea, it’s always appropriate and always delicious. The recipe comes together quickly with basic pantry staples, and the result is a moist, flavorful cake that rivals anything you’d find at a bakery. I’ve learned through trial and error exactly how to get that perfect texture—not too dense, not too light—and the ideal ratio of plums to cake.
The secret to the best plum cake is threefold: first, don’t overmix the batter; second, use ripe but firm plums so they hold their shape; and third, dust the plums lightly with flour before folding them in to prevent them from sinking to the bottom. This technique ensures you get plum in every bite. I also love that you can make this cake year-round by using different stone fruits—peaches, nectarines, and apricots all work beautifully.
If you’re looking for other delicious baked goods to add to your repertoire, you might enjoy exploring classic sauce recipes for savory applications, or consider baking complementary dishes for your dessert table.
This plum cake is perfectly tender and moist thanks to the combination of sour cream and oil in the batter, which keeps it fresh for days (if it lasts that long!). The crumb structure is tender without being crumbly, and the flavor is sophisticated without being fussy. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or simply on its own with a cup of coffee. You can find more baking inspiration and tips from Serious Eats, which has wonderful guidance on perfecting your baking technique.
Once you master this recipe, you’ll find yourself making it constantly. It’s the kind of cake that becomes a staple in your regular rotation, the one you reach for when you want something special but don’t want to fuss. The technique is straightforward enough for beginners but produces results that will impress even experienced bakers. Let me walk you through exactly how to create this stunning plum cake in your own kitchen.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/4 cup whole milk
- 6-8 fresh plums (about 1.5 pounds), pitted and cut into quarters
- 2 tablespoons all-purpose flour for coating plums
- 2 tablespoons turbinado sugar for topping
- 1 tablespoon fresh lemon juice
- Pinch of cinnamon (optional)
Instructions
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan, tapping out any excess flour. Line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using. Set this dry mixture aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 3-4 minutes, until the mixture is light and fluffy and pale in color. This step is crucial for incorporating air into the cake.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and mix until fully incorporated.
- Add half of the dry flour mixture to the wet ingredients and mix on low speed just until combined. Do not overmix, as this can lead to a tough, dense cake.
- In a small bowl, whisk together the sour cream and milk until smooth.
- Add half of the sour cream mixture to the batter and fold gently with a rubber spatula until just combined.
- Add the remaining dry flour mixture and fold gently until just incorporated.
- Add the remaining sour cream mixture and fold gently until the batter is just combined. The batter should be smooth but slightly thick.
- In a small bowl, toss the plum quarters with the 2 tablespoons of flour and lemon juice. This coating helps prevent the plums from sinking to the bottom of the cake.
- Gently fold the floured plums into the batter, being careful not to overmix or crush the fruit.
- Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Arrange any remaining plum slices on top of the batter in a decorative pattern if desired.
- Sprinkle the turbinado sugar evenly over the top of the cake. This creates a beautiful sparkly crust.
- Bake in the preheated oven for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. The cake should be golden brown on top.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Serve the plum cake at room temperature or slightly warmed, with whipped cream, mascarpone, or vanilla ice cream if desired.
Pro Tips
- This plum cake can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store at room temperature, or refrigerate for up to 4 days. The cake actually tastes better the next day as the flavors meld together and the texture becomes even more tender.
- Room temperature ingredients are essential for this recipe. Cold eggs and dairy can cause the batter to break and result in a less tender crumb. Remove your ingredients from the refrigerator 30 minutes before baking.
- Don’t skip the step of tossing the plums with flour and lemon juice. The flour prevents the plums from sinking, while the lemon juice prevents browning and adds a subtle brightness to the flavor profile.
- If your plums are very juicy, you may want to drain some of the liquid before adding them to the batter. Too much fruit liquid can make the cake soggy.
- This recipe works beautifully with other stone fruits. Peaches, nectarines, and apricots are all excellent substitutes for the plums. You can also use a combination of different fruits for visual interest.
- The turbinado sugar on top is optional but highly recommended. It adds a beautiful sparkle and provides a subtle crunch that contrasts nicely with the tender cake.
- For a spiced version, add 1/4 teaspoon nutmeg, 1/4 teaspoon cardamom, or 1/2 teaspoon cinnamon to the dry ingredients. These warm spices complement plums beautifully.
- This cake is naturally dairy-based but can be adapted for dietary restrictions. Use a non-dairy yogurt in place of sour cream and non-dairy milk in place of regular milk for a dairy-free version.
- Serve this cake with a simple lemon glaze made from powdered sugar and lemon juice, or keep it plain for a more rustic presentation. Both are equally delicious.
- The cake keeps well at room temperature for 2 days, making it perfect for meal planning and entertaining. You can even bake it the morning of your event.
- If you’re feeding a crowd, this recipe doubles easily. Simply double all ingredients and use a 9×13-inch baking pan, and increase the baking time to 60-70 minutes, checking for doneness with a toothpick.
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