Fresh Plum cake is a popular dessert during summer when markets are brimming with fresh Plums. This fresh Plum cake recipe comes together quickly with just a few ingredients, many of which are pantry staples. The addition of buttermilk helps keep this cake tender and moist. Vanilla Extract provides flavor, while the ground nutmeg and cinnamon in the batter add a bit of spice. Served it with a whipped cream topping or dusted it with powdered sugar.
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What is Fresh Plum Cake?
Fresh plum cake is a type of cake that is made using fresh plums as one of its main ingredients. Plums are typically in season during the late summer and early fall, making them a popular choice for baking. The cake can take many forms but mainly involves a moist and flavorful cake batter studded with fresh plum slices or chunks.
Fresh Plum Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-Purpose Flour: The recipe's primary dry ingredient, it structures the cake and forms the base.
- Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
- Saigon Cinnamon Powder: Adds a warm and fragrant spice flavor to the cake, complementing the sweetness of the plums and sugar.
- Freshly Grated Nutmeg: Provides a subtle nutty and aromatic flavor to enhance the overall taste of the cake.
- Granulated Sugar: Adds sweetness to the cake, enhancing its flavor and providing a pleasant texture.
- Turbinado Sugar (for topping): Creates a sweet and slightly crunchy topping for the cake, adding an extra layer of sweetness and texture.
- Vanilla Extract: Imparts a pleasant vanilla flavor to the cake, enhancing its overall aroma and taste.
- Egg: Acts as a binding agent and contributes to the cake's structure and moisture.
- Buttermilk or Whole Milk: Provides moisture to the cake and helps create a tender crumb. It also enhances the flavor and richness of the cake.
- Unsalted Butter: Adds moisture and richness to the cake while contributing to its overall flavor and texture.
- Plums: The star ingredient, they provide natural sweetness, tartness, and a fruity flavor. They also add visual appeal to the cake.
- Kosher Salt: Enhances the overall flavor of the cake by balancing the sweetness and other flavors in the recipe.
Tools you'll need
- Stand Mixer or Hand Mixer
- (1) 9-inch round nonstick cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Plum Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 degrees F. Butter and flour a 9-inch round nonstick cake pan; turn and tap the pan so that the flour lightly and evenly coats the bottom and sides, then tap excess flour out. Set aside the flour and baking powder in a medium bowl. In the bowl of a stand mixer, beat the eggs and 1 sugar on high speed until thick, pale, and doubled in size, about 3 to 5 minutes. Add the buttermilk, melted butter, almond, and vanilla extract; beat for another minute. Add the flour mixture; mix until just combined, about 30 seconds.
Add the flour mixture; mix until just combined, about 30 seconds. Pour the batter into the prepared pan and spread evenly to the edges; arrange the plums on top, skin side up, in a circular pattern so they mostly cover the batter, and sprinkle the remaining 1 tablespoon of sugar. Bake until a toothpick inserted in the center comes out clean, 40 to 60 minutes. Let cool in the pan on a wire rack. Cut into wedges and serve!
Substitutions
- Flour: You can substitute white whole wheat flour or whole wheat flour with all-purpose flour for a lighter texture. Keep in mind that the nutritional content may vary.
- Sweetener: Instead of light brown sugar, you can use granulated sugar, coconut sugar, or a substitute like stevia or erythritol. Adjust the amount based on sweetness preference.
- Oil or Butter: Avocado or grape oil can be replaced with vegetable oil, canola oil, melted coconut oil, or melted unsalted butter in equal amounts. Choose an option that suits your taste and dietary needs.
- Chocolate Chips: You can swap semi-sweet chocolate chips with milk, dark, or white chocolate chips. Feel free to use your favorite type or a combination.
- Sour Cream or Yogurt: Sour cream can be replaced with light cream or plain yogurt in equal quantities. They all contribute to moisture and tanginess in the muffins.
- Vanilla Extract: If you don't have pure vanilla extract, you can use vanilla bean paste or vanilla essence as a substitute. Use the same amount called for in the recipe.
Variations
- Fresh Strawberry Cake: See this Fresh Strawberries Cake recipe.
- Fresh Peach Cake: Check out this Fresh Peach Cake recipe.
- Fresh Plum Cake: See this Plum Cake recipe.
- French Apple Cake: Check out this Apple Cake recipe.
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange or lemon zest.
How to Serve
To serve the Plum Cake, carefully remove it from the cake pan and place it on a serving plate or cake stand. Allow the cake to cool completely if it hasn't already. Once cooled, cut the cake into wedges using a sharp knife. The wedges can be served as is or with a dusting of powdered sugar for an extra touch. This delightful cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, adding a creamy and refreshing element to each bite.
Tender cake, juicy plums, and aromatic spices create a delightful dessert or afternoon treat. Serve the Plum Cake alone or accompanied by your favorite hot beverage, such as tea or coffee, for a cozy and satisfying dessert experience.
How to Store & Re-Heat
To store: The Plum Cake, allow it to cool completely and then tightly wrap it in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat: When reheating a slice, microwave it for a few seconds or warm it in a low-temperature oven (around 300°F/150°C) for 5-10 minutes. Serve warm and enjoy alone or with a scoop of ice cream or caramel sauce.
Make-Ahead
Fresh Plum Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the plum cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
Tips for Making The Best Plum Cake
- Follow the recipe: Follow the Plum Cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all of your ingredients are at room temperature; this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification.
- Butter and Flour the Pan: Butter a 9-inch round nonstick cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into a 9-inch round nonstick cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the plum cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the plum cake from the oven and let it cool in the pan on a wire rack until completely cool.
- Add your favorite spices: While cinnamon, nutmeg, and Plum are a great pairing, feel free to play around with other warm, fall-friendly spices like mace, cloves, cardamom, and allspice.
- Add chocolate chips: Try adding some bittersweet chocolate chips or a swirl of plum jam or plum preserves for added depth of flavor.
- Get creative with add-ins: Add lemon zest directly to the cake batter for brightness.
FAQ
Can I Substitute the buttermilk?
You can substitute it with homemade buttermilk or whole milk. However, I recommend using full-fat dairy for the best Fresh Plum cake.
How do you freeze Fresh Plum cake after baking?
Double wrap completely cooled Fresh Plum cake with aluminum foil or plastic freezer wrap and place it in a heavy-duty bag—thaw overnight in the refrigerator.
What kind of plums should I use for plum cake?
You can use any variety of plums for your cake, but some of the most popular options include Italian plums, Santa Rosa plums, and Damson plums.
Can I use frozen plums for plum cake?
You can use frozen plums, but be sure to thaw them first and drain any excess liquid to prevent the cake from becoming too moist.
Should I peel the plums before baking?
Peeling the plums for this recipe is unnecessary, but you can.
Can I substitute other fruits for plums in this recipe?
You can substitute fruits such as apples, pears, or berries for the plums. However, remember that the cooking time may vary depending on the type of fruit you use.
What kind of pan should I use to bake the plum cake?
A springform pan or a 9-inch cake pan with a removable bottom is ideal for baking plum cake. Make sure to line the bottom of the pan with parchment paper to prevent the cake from sticking.
Can I serve this cake with whipped cream or ice cream?
You can serve this cake with whipped cream or ice cream to make it even more delicious.
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Recipe
Easy Plum Cake
Tools
Ingredients
- 187 g (1-½ cups) of all-purpose flour, spooned into a measuring cup and leveled-off
- 1-½ teaspoons baking powder
- 1 teaspoon Saigon cinnamon powder
- ¼ teaspoon freshly grated nutmeg
- ¾ cup granulated sugar plus 1 tablespoon for sprinkling
- 1 tablespoon turbinado sugar for the topping
- 1 tablespoon vanilla extract
- 1 large egg , room temperature
- ½ cup buttermilk or whole milk
- 113 g (1 stick) unsalted butter at room temperature
- 1 pound plums , pitted and quartered
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Line with parchment paper or butter and flour a 9-inch cake pan and set aside. In a large bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and ¾ cup of sugar until blended, about 3 minutes.
- Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the heavy cream, and beat on low speed until combined, don't over-mix! (The batter will be thick).
- Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter, and sprinkle the 1 tablespoon of sugar.
- Bake the plum cake for 50 to 60 minutes, until golden on top and a tester come out clean. Let cool in the pan on a wire rack. Cut into wedges and serve!
Notes
- To store: The Plum Cake, allow it to cool completely and then tightly wrap it in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- To reheat: When reheating a slice, microwave it for a few seconds or warm it in a low-temperature oven (around 300°F/150°C) for 5-10 minutes. Serve warm and enjoy alone or with a scoop of ice cream or caramel sauce.
- The fresh plum cake can be stored at room temperature, loosely covered, for up to 2 days.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.