Delicious Plum Cake Recipe: A Simple Guide to Baking Perfection at Home

Have you ever wondered how to transform fresh, juicy plums into a moist, flavorful dessert that impresses every guest? Making a plum cake recipe at home is not only rewarding but also allows you to control ingredients, customize sweetness, and enjoy the comforting aroma of homemade baking. Unlike store-bought cakes loaded with preservatives, this plum cake recipe easy version uses simple pantry staples and seasonal fruit to create a dessert that's both wholesome and indulgent. Whether you're a beginner baker or an experienced home cook, this guide will walk you through every step to achieve bakery-quality results in your own kitchen.

Ingredients List

    • 2 cups all-purpose flour
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • ¾ cup sour cream or Greek yogurt
    • 1½ cups fresh plums, pitted and sliced

For the Topping:

    • 2 tablespoons granulated sugar
    • ½ teaspoon ground cinnamon
    • Optional: 2 tablespoons sliced almonds

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This timeline makes it perfect for weekend baking or preparing dessert while dinner cooks. The hands-on work is minimal, allowing you to multitask efficiently.

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper for easy removal. This simple step prevents sticking and ensures a professional presentation.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Whisking aerates the flour and distributes leavening agents evenly, which is crucial for a light, fluffy texture in your plum cake recipe.

Step 3: Cream Butter and Sugar Using an electric mixer, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Proper creaming incorporates air, creating a tender crumb. Make sure your butter is truly softened (not melted) for best results.

Step 4: Add Eggs and Vanilla Beat in eggs one at a time, mixing well after each addition. Add vanilla extract. Room temperature eggs emulsify better, creating a smoother batter for your plum cake recipe easy approach.

Step 5: Combine Wet and Dry Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour (three additions of flour, two of sour cream). Mix on low speed just until combined—overmixing develops gluten and creates a tough cake.

Step 6: Add Plums Gently fold in half of the sliced plums into the batter using a spatula. Pour batter into prepared pan and smooth the top. Arrange remaining plum slices decoratively on top.

Step 7: Add Topping and Bake Mix the topping sugar and cinnamon, then sprinkle over the plums. Add optional almonds. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when lightly touched.

Step 8: Cool and Serve Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.

Nutritional Information

Nutritional Information

Per serving (serves 8):

    • Calories: 325
    • Protein: 5g
    • Carbohydrates: 46g
    • Fat: 14g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Fruit Variations: Substitute plums with peaches, apricots, or mixed berries for seasonal variety. Adjust sugar based on fruit sweetness.

Dietary Swaps: Use gluten-free flour blend for celiac-friendly baking. Replace sour cream with coconut yogurt and butter with vegan butter for a dairy-free version. For reduced sugar, substitute half the sugar with erythritol.

Flavor Enhancements: Add ½ teaspoon almond extract, orange zest, or a tablespoon of brandy to the batter for sophisticated depth.

Make-Ahead Option: Prepare the batter the night before, store covered in the refrigerator, and bake fresh the next day.

Texture Tip: For extra moistness, brush the warm cake with a simple syrup (equal parts sugar and water, heated until dissolved).

Common Mistakes to Avoid

Overmixing the Batter: This develops gluten, creating a dense, tough cake. Mix just until ingredients are combined and no flour streaks remain.

Using Cold Ingredients: Cold eggs and dairy don't emulsify properly, resulting in a separated, uneven batter. Always bring ingredients to room temperature.

Skipping Parchment Paper: Even greased pans can stick. Parchment ensures easy removal and prevents broken cake edges.

Overbaking: Plum cakes continue cooking from residual heat. Remove when a toothpick has a few moist crumbs—not completely clean—to avoid dryness.

Watery Plums: Pat sliced plums dry with paper towels before adding to prevent excess moisture from making the cake soggy.

Storage / Leftovers Tips

Store your finished plum cake recipe at room temperature for up to 2 days, covered loosely with plastic wrap or in an airtight container. For longer storage, refrigerate for up to 5 days—the cake actually becomes more moist as flavors meld.

For freezing, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 hours. Refresh thawed slices by warming in a 300°F oven for 5-7 minutes to restore that fresh-baked texture.

To reheat refrigerated cake, microwave individual slices for 15-20 seconds or warm the entire cake in a 325°F oven for 10 minutes. This plum cake recipe easy method maintains moisture better than high-heat reheating. Use airtight glass containers rather than plastic to prevent flavor transfer and maintain the cake's delicate taste.