Plum Cake Recipe

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This easy plum cake is made with fresh plums, a buttery vanilla sponge, and a crunchy sugar topping. The fruit goes jammy in the oven, and you can bake it a day ahead.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: British

Diet: Halal, Vegetarian

Servings: slices

Calories: 376kcal

Author: Ayla Clulee

Ingredients

1½ sticks unsalted butter softened (175 g)
⅞ cup granulated sugar (175 g)
3 large eggs
1⅓ cups self-rising flour (175 g)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
7 Victoria plums halved and pitted (about 1 lb - 450 g)
2 tablespoon turbinado sugar for the topping

Instructions

Make the Batter

Heat the oven to 180° C - 356° F. Butter an 8-inch (20 cm) round cake pan and line it with parchment paper.
Beat the softened butter and sugar together for about 3 minutes, until light and fluffy.
Add the eggs one at a time, and beat well after each one. Mix in the vanilla extract.
Sift in the flour, cinnamon, and salt, then fold gently until just combined.

Top with the Plums

Spread the batter into the pan and level the top.
Halve and pit the plums, then arrange them cut-side up over the batter, pressing them in slightly.
Scatter the turbinado sugar evenly over the top.

Bake and Cool

Bake for 40 to 45 minutes, until the cake is golden and a skewer comes out clean.
Let it cool in the pan for 10 minutes, then move it to a wire rack to cool fully.

Notes

Use properly softened butter at room temperature; cold butter won't cream, and the sponge comes out dense.
If the mixture curdles when you add the eggs, mix in a spoonful of the flour.
Fold the flour in gently and stop as soon as it disappears, or the sponge turns out tough.
Place the plums cut-side up, so the juice stays in the fruit.
Pick ripe but firm plums; very soft fruit can leave the middle soggy.
No self-rising flour? Use all-purpose flour and add 2 teaspoons of baking powder. For a gluten free cake, a 1-to-1 gluten free flour blend with the same baking powder works.
Check at 40 minutes, and cover the top loosely with foil if it's browning too fast.
Peaches, nectarines, apricots, or pitted cherries work in place of the plums.
Make ahead: bake the cake a day ahead and keep it covered at room temperature.
The cake is delicate when warm; leave the parchment paper on until it has cooled fully.
Leftovers keep 2 days in the fridge in an airtight container, or 3 months in the freezer, well wrapped. Defrost at room temperature, and let cold slices come back to room temperature before serving.

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