Late Summer Plum Cake
This post may contain affiliate links. Read my full disclosure policy. Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it for brunch or dessert. Taking a cue from Martha Stewart’s fresh strawberry cake (a favorite on this site), this plum cake is the perfect dessert for late summer when plums are at their prime. Tucked into the batter, the fruit bakes into rich, jammy pockets, while warm spices like cinnamon, nutmeg, and cardamom add a hint of cozy fall flavors. Enjoy this dessert any time of day—plain and simple with a cup of coffee, or topped with whipped cream or a scoop of vanilla ice cream. “A wonderful cake! The spices really make it stand out and the plums cut through to make the whole thing sing!” What you’ll need to make Plum Cake Flour, baking powder, and salt – Your dry base to give the cake structure. Warm spices (cinnamon, nutmeg, and cardamom) – Just enough to give the cake a cozy, fall-like flavor. Butter and sugar – Creamed together until light and fluffy for that tender crumb. A little sugar is also sprinkled over the top so the cake gets a caramelized finish. Egg and vanilla – Bind the batter and add depth of flavor. Milk – Any kind you have on hand works here; low-fat is fine. Plums – Ripe but firm, pitted and quartered so they bake into jammy little pockets. Jump to the printable recipe for precise measurements Flour, baking powder, and salt – Your dry base to give the cake structure. Warm spices (cinnamon, nutmeg, and cardamom) – Just enough to give the cake a cozy, fall-like flavor. Butter and sugar – Creamed together until light and fluffy for that tender crumb. A little sugar is also sprinkled over the top so the cake gets a caramelized finish. Egg and vanilla – Bind the batter and add depth of flavor. Milk – Any kind you have on hand works here; low-fat is fine. Plums – Ripe but firm, pitted and quartered so they bake into jammy little pockets. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt together. Set the mixture aside. Step 2: Cream butter and sugar. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and 1 cup of the sugar until pale and fluffy—it should take a few minutes. Step 3: Add the egg and vanilla. Beat on low speed until evenly combined. Step 4: Add the dry ingredients and milk. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. Step 5: Transfer the batter to the pan. Scrape the batter into a greased springform pan and smooth the top with an offset spatula. As you can see, the batter is quite thick. Step 6: Top with plums. Arrange the sliced plums on top of the batter, skin side up, in a circular pattern so that they cover most of the cake. Then sprinkle the remaining 2 tablespoons of sugar over the plums. Step 7: Bake. Bake the cake for 60 to 70 minutes, until golden on top and set in the center. Step 8: Cool and serve. Once the cake comes out of the oven, run a knife around the edges and release the springform side (leave the base in place). Let it cool completely on a rack, then slice and enjoy. You may also Like RecipeComments (534)Add Comment Recipe Comments (534) Add Comment Ingredients 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon cardamom ½ teaspoon salt 8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan 1 cup plus 2 tablespoons sugar, divided 1 large egg 1 teaspoon vanilla extract ½ cup milk (low-fat is fine) 1 pound plums, pitted and quartered 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon cardamom ½ teaspoon salt 8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan 1 cup plus 2 tablespoons sugar, divided 1 large egg 1 teaspoon vanilla extract ½ cup milk (low-fat is fine) 1 pound plums, pitted and quartered Instructions Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.) In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.) Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums. Bake for 60 to 70 minutes, until golden on top and set in the center. When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired. Storage: This cake keeps well, loosely covered at room temperature, for several days. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.) In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.) Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums. Bake for 60 to 70 minutes, until golden on top and set in the center. When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired. Storage: This cake keeps well, loosely covered at room temperature, for several days. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. Nutrition Information Powered by Per serving (8 servings) Calories: 344 Fat: 13g Saturated fat: 8g Carbohydrates: 54g Sugar: 35g Fiber: 2g Protein: 4g Sodium: 231mg Cholesterol: 55mg Per serving (8 servings) Calories: 344 Fat: 13g Saturated fat: 8g Carbohydrates: 54g Sugar: 35g Fiber: 2g Protein: 4g Sodium: 231mg Cholesterol: 55mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertFreezer-FriendlyFruitMake-AheadAmerican Cakes, Pies & Tarts Dessert Freezer-Friendly Fruit Make-Ahead American