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

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

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.

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.


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


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

16 thoughts on “A Plum Cake You’ll Want to Make Time and Again

  1. Dolly

    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.

      1. Anonymous

        Thanks so much Stephanie!!!

        1. You’re welcome!! Hope you like it ❤️

  2. Anonymous

    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 😍😍!

  3. Sandra Alejandro

    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!

      1. Anonymous

        Love your recipes!!

  4. marjorie

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

    1. Stephanie Wilson

      Thank you so much, Marjorie! It’s one of my favorites too. And simple to adapt to other fruit.

  5. PattiAnn

    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.

    1. Stephanie Wilson

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

      1. PattiAnn

        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. Stephanie Wilson

          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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