Fresh Plum Cake
Fresh Plum Cake – A rustic yet elegant cake that is easy to make and easy to love! Serve it in the summer with seasonal plums, and around the holidays.
Why We Love This Plum Cake Recipe
Come late summer, I love to take advantage of all the stone fruit that is in season! It is juicy, sweet and perfect for making some delicious desserts.
When you find yourself with fresh summer plums, butter, sugar, and flour, you have to make a homemade Fresh Plum Cake. It is simple, yet so delicious.
This cake recipe is perfect for children and adults alike! Your kiddos will be surprised at home much they love this stone fruit cake! You can eat this cake for breakfast, snack or dessert.
Ingredients You Need
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice, divided
- 1 cup unsalted butter, room temperature
- 1 cup sugar + 1 tablespoon
- 2 extra large eggs, or 2 large + 1 egg white
- 6-8 fresh plums
How To Make This Plum Cake Recipe
Preheat the oven to 350 degrees F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch springform pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
Whisk together the flour, baking powder, salt, and 1/2 teaspoon of pumpkin pie spice in a large bowl.
In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
Spread the cake batter evenly in the prepared pan. Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to halve it, then do the same to quarter it. Split each quarter in half. The little sections should pop off the pit with your knife.
Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon of pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to overbake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!
Get The Full (Printable) Fresh Plum Cake Recipe + Video Below.
Type of Plums/Fruit Available
This particular Fresh Plum Cake is great for summer stone fruits such as plums, peaches, and apricots, yet with a rustic quality that carries through to fall.
A hearty, yet elegant cake that needs no cream or sauce to perfect it.
The plums add a juicy tang to this dense buttery cake, so it’s flavorful enough to stand alone.
That makes this Fresh Plum Cake a perfect dessert to take to a barbecue or summer party when stone fruit is fresh and in season. This is just the kind of dessert I’d wrap up and put in my picnic basket for an evening concert at the park. No hassle, big impact.
You can also make Fresh Plum Cake, with peaches or apricots instead of plums!
Frequently Asked Questions
What If I Don’t Have Pumpkin Pie Spice?
Pumpkin pie spice is a blend of mostly cinnamon, then a little ginger, nutmeg, allspice, and cloves. You can mix a small amount for this recipe, or just use cinnamon instead. (You can also use apple pie spice!)
How Long Does This Dessert Last?
You can store the cake leftovers in the fridge for up to 5 days, and up to 3 days at room temperature. You can also store it in an airtight container (or wrapped in plastic wrap and aluminum foil) in the freezer for up to 6 months.
How Do I Serve This Dessert?
This cake is amazing as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream on top.
Looking for Other Great Cake Recipes? Be Sure to Also Try:
- Best Cream Cheese Pound Cake
- Perfect Southern Caramel Cake
- Kahlua Sour Cream Coffee Cake
- Brown Butter Brown Sugar Cookies
- Classic Custard Cake
- Caribbean Spice Rum Cake
- Upside Down Blueberry Orange Cake
- Gooey Butter Cake with Ground Almonds
- Quintessential Chocolate Cake
- Pumpkin Pound Cake with Chocolate Glaze Sauce
- Coconut Banana Bread
- Cinnamon Dulche Latte Cake
- Lemon Bundt Cake by A Latte Food
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, polyunsaturated fat, monounsaturated fat, trans fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Fresh Plum Cake
Video
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice, divided
- 1 cup unsalted butter, room temperature
- 1 cup sugar + 1 tablespoon
- 2 extra large eggs, or 2 large + 1 egg white
- 6-8 plums
Instructions
- Preheat the oven to 350 degrees F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch springform pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
- Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
- In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
- Spread the batter evenly in the prepared pan. Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to halve it, then do the same to quarter it. Split each quarter in half. The little sections should pop off the pit with your knife.
- Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to overbake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!
Fresh Plum Cake: Excellent recipe and instructions! It even looks like yours. Rescued our newly planted damson plums from our garden critters to make it. I am lately shy of cinnamon and other spices because so many recipes and foods are saturated with spices so much so you cant taste the fruit and they all taste alike! I loved your restraint! My spirngform pan leaked – not sure if it was the parchment And the ‘cake’ seemed a bit dry–seemed to have followed the instructions regligiously. But love it – thanks so much! Look forward to more of your creations! barb.
Great, simple, and fast. I didn’t have softened butter or oil, so I used an overripe banana instead: it tasted great! I added a couple tablespoons more flour while folding into the mashed banana/egg/sugar to take up the extra moisture. Can’t wait to try this with peaches, figs, etc.
Beautiful, delicious, and easy! This was a big hit with my friends! I used Plumcots (plum/apricot hybrid) and swapped the pumpkin pie spice for chai masala.
Although the cake is moist with a fairly delicate crumb, it’s sturdy enough for picnic food. We didn’t have forks handy, and were able to just cut a slice and hold it to eat.
Rustic and lovely. I highly recommend. :)
I am new to your blog and I am so glad I found this amazing recipe! Made this for hubby’s bday today since I had a fresh batch of plums just harvested from our tree and he loves baked goodies that include fruit. This was sooo quick and easy to put together. It came out absolutely delicious! This is going to be a keeper!
Hello! So having extra plums i decided to go for this recipe and it was a great pick! Super delicious and moist. Definitely a keeper thanks.
What do I use if I don’t have pumpkin pie Spice?
Can I make the cake without it?
Hi Anne!
Pumpkin pie spice is a blend of mostly cinnamon, then a little ginger, nutmeg, allspice, and cloves. You can mix a small amount for this recipe, or just use cinnamon instead. :)