Irresistible Plum Cake Recipe for Every Occasion

Plum cake is that magical dessert that combines the sweetness of ripe, juicy plums with a tender, buttery crumb. Imagine cutting into a slice, the rich aroma wafting through your kitchen, beckoning everyone to gather around. Each bite bursts with flavor—tart plums mingling with warm spices, creating a delightful sensation that dances on your taste buds.

This cake isn’t just for special occasions; it’s perfect for everyday moments too. Picture yourself savoring a slice with morning coffee or sharing it during an afternoon tea with friends. The anticipation builds as you think about how this simple recipe can turn into a cherished family tradition.

One time I made this plum cake for my friend’s birthday party, and I swear I saw her eyes light up like she had just won the lottery when she took her first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Plums: Choose ripe plums for maximum sweetness and juiciness; look for those that yield slightly when pressed.

• All-Purpose Flour: Regular flour works best for achieving that light and fluffy texture in the cake.

• Granulated Sugar: This sweetener balances the tartness of the plums perfectly; feel free to adjust based on your preference.

• Baking Powder: Essential for giving the cake its rise; make sure it’s fresh for the best results.

• Unsalted Butter: Use room-temperature butter for easy mixing, ensuring a rich flavor throughout your cake.

• Eggs: Fresh eggs add moisture and richness; they should be at room temperature before using.

• Cinnamon and Nutmeg: These spices add warmth and depth to the flavor profile; feel free to adjust according to your taste.

• Milk: Whole milk enhances moisture in the cake; you can substitute with almond milk if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy release.

Prepare the Plums: Wash and slice about four ripe plums into wedges. Toss them lightly in sugar and set aside while you prepare the batter.

Create the Batter: In a large mixing bowl, cream together softened butter and sugar until light and fluffy. This should take about 3-5 minutes of vigorous mixing!

Add Eggs and Milk: Beat in two eggs one at a time, then mix in half a cup of milk until well combined. The mixture should have a smooth consistency.

Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Gradually fold these dry ingredients into your wet mixture until just combined—avoid over-mixing!

Add Plums to Batter: Gently fold half of your prepared plum slices into the batter. Pour everything into your prepared pan and arrange remaining plums on top artfully—it’s all about presentation!

Bake Until Golden Brown: Place your pan in the oven and bake for 40-45 minutes or until golden brown. A toothpick inserted into the center should come out clean—this is crucial!

Now you have an incredible plum cake ready to share (or keep all to yourself)! Enjoy every slice while basking in compliments from family and friends!

Perfecting the Cooking Process

Start by creaming butter and sugar until fluffy, then gradually add eggs and flour. Mixing well between each step ensures a light and fluffy texture that will make your taste buds sing.

Add Your Touch

Feel free to experiment with spices like cinnamon or nutmeg, or add nuts for extra crunch. You can even substitute some flour with almond flour for a delightful twist on the classic recipe.

Storing & Reheating

Store leftover plum cake in an airtight container at room temperature for up to three days. For longer storage, freeze it wrapped tightly in plastic wrap, ensuring freshness when reheated in a warm oven.

Baking my first plum cake was an adventure filled with laughter, especially when it collapsed in the oven! My friends still tease me about how I dubbed it “plum pudding” instead of cake that day.

FAQ

What kind of plums are best for plum cake?

Use ripe, sweet plums like Italian or Santa Rosa for optimal flavor and texture.

Can I use frozen plums in my plum cake?

Yes, but thaw and drain them first to avoid excess moisture in the batter.

How long does plum cake last?

Plum cake stored properly can last up to three days at room temperature or longer if frozen.

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Plum Cake

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Plum cake is a delightful dessert that marries the sweetness of ripe plums with a soft, buttery crumb. Perfect for any occasion, this cake offers a harmonious blend of tart and sweet flavors, making it an irresistible treat for breakfast, afternoon tea, or dessert. With its beautiful golden-brown exterior and vibrant plum filling, it’s not just a feast for your taste buds but also for your eyes. Easy to make, this recipe can become a cherished family tradition in no time.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Makes approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 4 fresh ripe plums, sliced
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Toss the sliced plums in a little sugar and set aside.
3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
4. Beat in the eggs one at a time followed by the milk until smooth.
5. In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg; gradually fold into the wet mixture.
6. Fold half of the plums into the batter and pour into the prepared pan. Arrange remaining plums on top.
7. Bake for 40-45 minutes until golden brown and a toothpick comes out clean.

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 210
• Sugar: 12g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg