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–+ servings
Baked plum cake on white plate, placed on blue kitchen towel, beside few purple plums and fresh mint leaves.

EASY PLUM CAKE

This Easy Plum Cake is a moist, delicious treat topped with fresh late-summer plums. Whether you prefer to add a zesty lemon glaze for extra sweetness or a simple sprinkle of powdered sugar, this cake is perfect for enjoying with a warm cup of coffee.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Brunch, Dessert
Cuisine European, Polish
Servings 8
Calories 297 kcal

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

PLUM CAKE STORAGE: 
  1. Store: Store at room temperature or in the refrigerator for 2-3 days.
  2. 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.
  3. Thaw: Thaw overnight on the countertop before serving.

Nutrition

Calories: 297kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 41mgSodium: 10mgPotassium: 102mgFiber: 1gSugar: 14gVitamin A: 470IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
Keyword Lemon Glaze, Plum Cake with Lemon Glaze, Purple Plum, Purple Plum Cake
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