Plum Cake is a must-make-cake! This Easy Plum Cake has a moist and soft crumb with burst of plum and lemon glaze flavor in every bite. What’s cool about this cake is that it’s super simple to make, and only takes about 15 minutes to prepare and 40 minutes to bake and doesn’t need any fancy stuff.
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Mid-September, truly a magical time of the year! We’re swiftly approaching my favorite season, autumn, and it’s remarkable that we still have access to the most delightful summer produce. At grocery stores and farmers’ markets, you’ll find a captivating array of fruits and vegetables in shades of red, orange, yellow, and purple as nature gracefully transitions from summer to fall. During a “quick” stop at my local grocery store, I couldn’t resist grabbing a few European purple plums. To embrace the upcoming cooler weather, I decided to create the simplest dessert: Easy Plum Cake!
Whether you’re hosting a fall gathering, marking a special occasion, or simply indulging in a delightful treat, this easy plum cake is a versatile choice. It’s incredibly juicy and pairs wonderfully with a dollop of whipping cream or a scoop of vanilla ice cream, making it a delightful dessert whether enjoyed warm or cold. So easy and so delicious!
WHY I LOVE EUROPEAN PURPLE PLUMS
European purple plums hold a special place in my heart for several reasons:
- Sweetness and Flavor: European purple plums are cherished for their delightful sweetness and a balanced blend of flavors.
- Versatility: These plums are incredibly versatile. They can be enjoyed fresh as a healthy snack, sliced on top of yogurt, or used in a wide range of culinary creations, from cakes and pies to jams and preserves.
- Gorgeous Color: The rich purple hue of European plums not only looks stunning but also indicates their ripe, juicy goodness.
- Texture and Seasonality: They have a pleasing texture, softness and balancing firmness for baking. They bring a touch of elegance and flavor to our dishes, making them a beloved ingredient in many cuisines around the world.
- Health Benefits: European purple plums are also packed with nutrients, including vitamins, minerals, and antioxidants, making them a nutritious addition to your diet.
WHY SHOULD YOU MAKE THIS EASY PLUM CAKE?
- Simple recipe! Just mix all the ingredients and bake.
- This cake is versatile and can be made with a variety of fruits, allowing you to enjoy it year-round based on seasonal availability.
- It’s the perfect choice for breakfast or a simple dessert after dinner.
INGREDIENTS
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Plums – You need fresh plums for this recipe. Any kind will work but European plums like ‘prune plums’, ‘purple plums’ or Polish plum called “Węgierka” are the best for this recipe. Do not use hard plums, which will be drier and tart instead of sweet.
- Flour– I used all-purpose flour in this recipe, you can also use cake flour if you have it on hand.
- Potato flour
- Baking soda and baking powder
- Salt
- Sugar
- Butter – I use unsalted butter in all my baking recipes. Make sure the butter is in room temperature.
- Eggs – The eggs need to be at room temperature for the best results otherwise they cool down the butter.
- Sour cream
- Vanilla extract
- For Lemon Glaze: Powdered sugar, warm water and freshly squeezed lemon juice.
HOW TO MAKE THIS RECIPE
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card. Learn how two make the best plum cake in a few easy steps!
- Prepare your springform pan.
- Combine the dry ingredients and whisk them together thoroughly to ensure they are evenly distributed.
- Add the butter and sugar to a bowl and mix until the mixture becomes light and fluffy. Then, add the vanilla extract and mix until combined.
- Then, gradually add the dry ingredients and the sour cream, alternating between the two, to the butter-sugar-egg mixture. Once the batter is combined and smooth, transfer it to the prepared cake pan and use a spatula to spread it out evenly.
- Place the halved, pitted purple plums on top of the batter in 1 layer, cut-sides up. You can arrange them artistically, such as in a circular pattern, which will not only make your cake taste great but also look beautiful.
- Place the cake pan in the preheated oven and bake for 30-40 minutes. When it’s done, a toothpick inserted into the center should come out clean, and the top should be a lovely golden brown.
- Prepare the lemon glaze: In a small bowl, whisk together powdered sugar, freshly squeezed lemon juice, and a tablespoon of warm water. While the cake is still warm but not piping hot, drizzle the lemon glaze over the top.
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TIPS AND TRICKS FOR A EASY PLUM CAKE
- Before you begin, take a moment to read through the recipe.
- Try using plums that aren’t overly ripe- its easier to cut them when they’re slightly underripe.
- Baking times may vary depending on your oven and the type of baking pan you use. Instead of relying solely on the baking time mentioned in the recipe, keep an eye out for the signs that indicate the cake is done. (A toothpick inserted into the center will come out with a few moist crumbs. If toothpick come out “gummy” with a few crumbs, it needs 5-10 more minutes).
- To make remove cake even easier from springform cake pan – line your greased pan with these handy parchment paper rounds. They are perfect size for your pan-no cutting and trimming needed.
- The batter is easy to make, and thick enough to be able to bake in all but the leakiest of springform pans.
- You can double the recipe and bake it in a 9X13-inch pan. The cake will need a few more minutes to bake so keep an eye on it and test it with a skewer before taking it out of the oven.
- After you’ve removed the cake from the oven and allowed it to cool in the pan for about 10 minutes, transfer it to a cooling rack.
- This version does add the extra step of making an lemon glaze for glazing the cake, but this too is rather simple and straightforward task. You could also dust with powdered sugar, or sprinkle a generous handful of almond flakes on top.
WHAT BAKING TOOLS DO I NEED TO MAKE THIS EASY PLUM CAKE?
- Standing mixer or hand mixer with beaters and several mixing bowls to make the cake batter and lemon gaze.
- 9 in (23cm) springform pan – Using a 9-inch springform pan is perfect for this cake. It makes removing the cake from the pan much easier.
- Parchment Paper – To line the pan.
BEST SUBSTITUTIONS FOR THIS RECIPE:
- All-purpose flour works best, you can also use cake flour if you have it on hand.
- Use fresh fruit when possible. If you’re using frozen, leave the fruit frozen and bake for additional time as needed.
- Lemon juice in glaze – You can easily use fresh orange juice.
- Sugar– You can use an alternative sugar if its one you baked with already.
- Sour cream can be substituted with buttermilk.
- Vanilla extract or almond extract– Feel free to use Almond extract if that’s what you have on hand.
- Optional ground cinnamon– You can add ground cinnamon to the cake batter for a warm and aromatic twist on the classic recipe. Warm spices like cinnamon, nutmeg, and cardamom complement the fruit very well.
HOW TO SUBSTITUTE PLUMS WITH OTHER FRUITS
If plums aren’t your favorite, feel free to swap them out with other fruits; in fact, you can experiment with a wide variety of fruits to suit your taste preferences.
- Apricot
- Peaches
- Cherries
HOW TO TELL IF PLUMS ARE RIPE? To determine if plums are ripe, gently squeeze them; they should yield slightly to pressure but remain firm, their skin should have a vibrant color, and their aroma should be sweet and fragrant. While softness is a good indicator, some plums are naturally firmer even when fully ripe. Ultimately, the best way to determine if a plum is ripe and sweet is to taste it. If it’s delicious and sweet, it’s ready to eat!
PLUM CAKE STORAGE
- Store: Store plum cake at room temperature or in the refrigerator for 2-3 days.
- Freeze: Allow cake to cool completely, wrap in parchment paper or plastic wrap and place in a freezer safe ziplock bag. Label it with a description and the date. Aim to consume within 3 months.
- Thaw: The easiest way to thaw the plum cake is to let thaw overnight on the countertop before serving. Enjoy at room temperature or microwave for 20-30 seconds for that fresh from the oven taste.
OTHER CAKE RECIPES TO TRY
If you give this Easy Plum Cake a try, let me know your thoughts and any questions in the comments section. 😊 I genuinely appreciate your feedback and am always here to answer any questions you may have. Also, be sure to pin the recipe by clicking the ‘PIN’ button for future reference.
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Happy Baking! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. Although The Tasty Chapter attempts to provide accurate nutritional information, these figures are only estimates.
EASY PLUM CAKE
Equipment
- 9-inch Springform Pan 23-cm cake
- Parchment paper
- Electric mixer
- Large bowl
- Rubber spatula
Ingredients
For the cake
- 1 1/2 cup unbleached all-purpose flour sifted
- 1/4 cup potato flour (or cornstarch)
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 kosher teaspoon salt
Wet Ingredients:
- 2/4 cup unsalted butter softened
- 1/2 cup white granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature (18%)
- 1 teaspoon vanilla extract or almond extract
- 7-8 halves pitted purple plums more or less, depending on the size
Lemon Glaze:
- 3/4 cup powdered sugar sifted
- 1 teaspoon fresh lemon juice freshly squeezed
- 1 tablespoon warm water
Instructions
For the Cake
- Preheat the Oven and Prepare the Cake Pan:Preheat your oven to 350°F (175°C). Prepare your springform pan by greasing it lightly with butter or cooking spray. To prevent the cake from sticking to the bottom, cut out a circle of parchment paper that fits the base of the springform pan and place it at the bottom of the pan. Grease the parchment paper lightly. Dust the sides of the pan with a bit of flour, tapping out any excess.
- Prepare the Dry Ingredients:In a medium-sized bowl, combine the dry ingredients: unbleached all-purpose flour, potato flour, baking powder, baking soda, and kosher salt. Whisk them together thoroughly to ensure even distribution.
- Cream the Butter and Sugar:Add the softened unsalted butter to the bowl of an electric mixer fitted with the paddle attachment or beaters. Cream the butter and sugar for 4-5 minutes, until well combined and the mixture becomes pale and fluffy.
- Add Eggs and Vanilla:Using the silicone spatula, scrape down the sides of the bowl and add eggs one at a time, beating well after each addition. Then, incorporate add the teaspoon of vanilla extract and mix until combined.
- Incorporate Dry Ingredients:Now, it's time to add the dry ingredients. Gradually alternate between adding the dry mixture and the sour cream to the butter-sugar-egg mixture. This step helps prevent overmixing, which can lead to a dense cake. Add half the flour mixture, then half the sour cream and mix using spatula. Add remaining sour cream, then remaining flour. Be sure to scrape down the bowl with a spatula.
- Fill the Cake Pan:Once your batter is combined and smooth, transfer it to the prepared cake pan. Use a spatula to spread it out evenly in the pan.
- Arrange the Plums:Place the halved, pitted purple plums on top of the batter in 1 layer, cut-sides up. You can arrange them artistically, such as in a circular pattern, which will not only make your cake taste great but also look beautiful.
- Bake:Put the cake pan in the preheated oven and bake for 30-40 minutes. Keep an eye on it towards the end of the baking time. When it's done, a toothpick inserted into the center should come out clean, and the top should be a lovely golden brown.
Lemon Glaze:
- While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together powdered sugar, freshly squeezed lemon juice, and a tablespoon of warm water.
- Cooling the Cake:After you've removed the cake from the oven and allowed it to cool in the pan for about 10 minutes, transfer it to a cooling rack. Then release and remove the sides of your springform pan, leaving the base in place. Placing a baking sheet or parchment paper underneath the rack will catch any excess glaze, making cleanup easier.
- Drizzle with Lemon Glaze:– While the cake is still warm but not piping hot, drizzle the lemon glaze over the top.
- Serve: Allow to cool completely before slicing and serving. Serve plum cake warm or cold, with vanilla ice cream or whipping cream, or with cup of coffee or tea. Store at room temperature or in the refrigerator for 2-3 days.
Notes
- Store: Store at room temperature or in the refrigerator for 2-3 days.
- Freezing: Allow cake to cool completely, then wrap in parchment paper or plastic wrap and place in a freezer safe bag. Freeze up to 3 months.
- Thaw: Thaw overnight on the countertop before serving.