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A Plum Cake You’ll Want to Make Time and Again

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This is a Plum Cake recipe you’ll want to make time and time again. I have… and do. Beginning in September and for as long as the fresh plums show up in my market.

A Plum Cake You'll Want to Make Time and Again | 31Daily.com

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For me, the arrival of plums signals the beginning of fall. The transition from hot summer days into the cozy, cooler days of autumn. Days of brilliantly colored leaves, nips in the air, and savory foods cooking in my kitchen.

A season I wait all year long for.

And yes… it often begins… and even ends…  with a plum cake.

This simple-to-make, beautifully fresh plum cake is one to keep, share, and most definitely make.

Plum Cake Ingredients

This simple cake requires equally simple ingredients you likely have on hand, except maybe the plums. The exact measurements are in the recipe card at the bottom of this post.

  • All-purpose flour
  • Baking powder
  • Ground cinnamon
  • Ground cardamom
  • Butter (1 stick, 8 tablespoons)
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Sour cream
  • Fresh plums, pitted and sliced

How to Make This One Layer Easy Plum Cake

Preheat the oven to 350°F and grease a 9-inch cake pan. A springform pan works great with this cake!

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and cardamom.

Step 2: Cream the Butter and Combine

With an electric or stand mixer, cream together the butter and 1 cup sugar, beating until it is light and fluffy, about 3 minutes. Add the egg, vanilla, and sour cream to the bowl, mix on low speed until just combined. Gradually add the flour mixture to the butter mixture and mix until smooth.

Step 3: Bake

Transfer cake batter to prepared pan. Top with sliced plums and sprinkle 2 tablespoons sugar over the cake top. Bake for 35-40 minutes, or until a tester inserted in the middle comes out clean.

Remove the cake from the oven, run a sharp knife around the edges of the cake while it’s still hot to loosen it from the pan. Let the cake cool completely on a rack. Dust with confectioners’ sugar, slice, and serve with ice cream or whipped cream if desired.

A Plum Cake You'll Want to Make Time and Again | 31Daily.com

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A Plum Cake You'll Want to Make Time and Again | 31Daily.com

A Plum Cake You'll Want to Make Time and Again

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This is a Plum Cake you'll want to make time and time again. I have... and do. Beginning in September and for as long as the fresh plums show up in my market.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup butter (1 stick, 8 tablespoons)
  • 1 cup sugar + 2 tablespoons, divided
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • 2-3 plums, pitted and sliced

Instructions

  1. Preheat the oven to 350°F and grease a 9-inch cake pan. A springform pan works great with this cake!
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and cardamom.
  3. With an electric or stand mixer, cream together the butter and 1 cup sugar, beating until it is light and fluffy, about 3 minutes. Add the egg, vanilla and sour cream to the bowl, mix on low speed until just combined. Gradually add the flour mixture to the butter mixture and mix until smooth.
  4. Transfer cake batter to prepared pan. Top with sliced plums and sprinkle 2 tablespoons sugar over the cake top. Bake for 35-40 minutes, or until a tester inserted in the middle comes out clean.
  5. Remove the cake from the oven, run a sharp knife around the edges of the cake while it's still hot to loosen it from the pan. Let the cake cool completely on a rack. Dust with confectioners' sugar, slice and serve with ice cream or whipped cream if desired.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 300mgCarbohydrates: 42gFiber: 1gSugar: 22gProtein: 5g

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33 Comments

  1. I pretty much gave up baking 15 years ago when kids had flown the nest and I was diagnosed with gluten intolerance. I have only recently found gluten free 1 for 1 flour on the shelf and decided to give this recipe a try. Texture is a little grainy,asI jad been told, and I upped the cardamom…again, on recommendation for GF flour. But it is so light and tasty. It is a treat to have home baked goods and I wanted to let you know it can work for GF diets too. Thanks for a great recipe.

    1. Hi Maria! Thank you for sharing such an inspiring story. Baking is such a pleasure and I’m thrilled you found a flour that can work for you. I often substitute this flour and it works with almost any baking recipe.

    2. Thanks for the update, I am also trying to bake gluten free and it helps to know it has worked for someone else.

    1. Hi Natalie! You can absolutely substitute Greek yogurt for the sour cream. Use a 1:1 ratio.

  2. Can almond flour be substituted for the A/P flour in this recipe. Will it change anything.

    1. Hi Nancy, I have not tested this specific recipe with almond flour. However, it is a general consensus that almond flour can be substituted for all-purpose flour in a 1:1 ratio. However, almond flour retains more moisture than AP flour, so adding almond flour to the mix may be necessary. I would begin by using the same measurement and adjust as necessary.

    1. Hi Katie! Thank you so much— this cake is always a favorite. You can definitely make in advance. It stores at room temperature for up to 3 days (although it’s always best when freshly baked). You can also freeze the cake for up to 3 months. Let it cool completely and then double wrap tightly (plastic wrap and foil) for extra protection.

  3. Hi! Would this work with sour plums? I bought a basket of plums but they are too sour 🙁 and I’m trying to find something to do with them! Thanks!

    1. Hi Steph! I hate it when that happens! I don’t think the recipe will work if you have sour green plums. If they’re unripe plums that haven’t sweetened yet, they should work. I did come across a recipe for sour plum jam and another for Sour Plum Upside Down Cake, which is similar to this one, but is specifically written for sour plums. I’d love to hear how you use them!

  4. Stephanie, what type of plum did you use? We have an Italian plum tree so our plums are smaller so 2-3 plums doesn’t sound like enough. I don’t want to ruin the cake with too much juice from the plums if i add more. Whst is your advice please? Thank you so much.

    1. Hi Dolly! You are SO fortunate to have an Italian plum tree! I love to make chutney with those. As far as the number of plums to use, I would slice them and arrange in a circular pattern, not overcrowding the plums, but making a nice design. Plums come in so many different sizes that I use the number of plums necessary to fill out the top of the cake.

  5. Love your recipes and menus. got me kick-started again. It is winter in Australia so will have to wait awhile. Thanks

    1. Thank you! It’s been really warm here in August. Winter is sounding very welcome to me! You live in a beautiful place! Glad you found some ideas for later 😍😍!

  6. I had some plums in my Refrigerator and decided to look for a recipe. I do not have cardamom but my son looks for a substitute and found that I can use nutmeg. Do not now what changed as this is the first time doing the recipe but the true is that I am so happy that I made this….yummy yummy… For sure will have to do it again. Love this recipe. Recommended!

    1. Hi Sandra! I’m so glad you like the Plum Cake. It’s a favorite at our house too — and nutmeg is a fabulous substitution!! Thanks for letting us know!

  7. I made this tonight and it was wonderful. Easy and very tasty, will be making it again. Thanks for posting this recipe

  8. Couldn’t find plums quite yet here. I’m going to try it with nectarines. What do you think? Any suggestions?
    The cake base looks yummy, so I’m thinking any stone fruit will work.
    Thanks.

    1. Hi PattiAnn! Nectarines would be a perfect substitute. You’ve inspired me — I have to try it too!

      1. I did use nectarines & it was a hit with all. Though I think plums would be better with the cardamon. The cardamon almost overpowers the sweet citrusy taste of nectarines. I also will try pears and adjust the seasoning accordingly.
        Great recipe. Thanks.

        1. You’re right. I didn’t think about the cardamom and peaches. Reducing it and perhaps adding a bit of cinnamon would be delicious! And pears is a great idea!

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