There’s something cozy and heartwarming about baking a plum cake — its delightful mix of sweet and tart flavors resonates well with anyone who enjoys good old-fashioned desserts. As a mom in Manhattan, my time is precious, and this plum cake recipe is perfect because it doesn’t demand much yet yields a wonderfully satisfying treat. Perhaps it was the aroma that filled our apartment and drew my kids to the kitchen, each taking turns rearranging the plums just to sneak a taste of the batter!
If you love easy bakes as much as I do, you might want to check out my take on the crescent roll breakfast recipes . It’s a definite hit on busy mornings!
Why you’ll love this recipe
Plum cake hits the sweet spot between comfort and simplicity. It’s a great make-ahead dessert for cozy family dinners or gatherings with friends. The fresh plums add a vibrant touch, while the crumble topping gives it a delightful crunch. Plus, it’s a one-bowl wonder — minimal mess, maximum flavor.
Ingredients
- 125 grams plain flour
- 4 grams baking powder
- 125 grams superfine sugar
- 2 grams vanilla extract
- 2 grams lemon zest
- 125 grams butter, softened
- 110 grams eggs
- 800 grams plums, washed and halved
- 150 grams plain flour (for crumble topping)
- 100 grams superfine sugar (for crumble topping)
- 100 grams butter, cubed and softened (for crumble topping)
- 1 gram ground cinnamon
Step-by-step instructions
- Preheat your oven to 180C/350F and line a 20 cm or 8 inch round cake tin with parchment paper.
- Place the flour and baking powder into a bowl and stir together.
- Add in the sugar, vanilla extract, lemon zest, butter, and eggs and combine on low until the batter comes together and there are no dry ingredients remaining.
- Pour the batter into the cake tin and even out.
- Press the plums cut side down evenly into the batter.
- To make the crumble, place the flour, sugar, and ground cinnamon into a bowl and stir together.
- Add the butter and cut into the dry ingredients until the mixture resembles a rough crumble.
- Sprinkle the crumble mixture over the plums.
- Place into the oven and bake for 50 minutes or until lightly golden.
- Remove and allow to cool before taking out of the cake tin.
- Slice it up and serve.
Recipe tips & variations
For a hint of warmth, try adding a teaspoon of mixed spice or nutmeg to the crumble topping. If you’re not a fan of plums, peaches or apricots can be wonderful alternatives. You can also experiment with adding a handful of chopped nuts to the topping for extra crunch.
Storage & reheating
Store your plum cake in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to a week. To enjoy the cake warm, simply pop it in the microwave for 20-30 seconds per slice.
FAQs
Can I use frozen plums?
Yes, you can! Just make sure to thaw them first and pat them dry to remove excess moisture.
Is it necessary to peel the plums?
I don’t usually peel the plums, as the skin adds to the flavor and color. However, if you prefer a smoother texture, go ahead and peel them.
Can I make this cake gluten-free?
Certainly! Just substitute the plain flour with your favorite gluten-free flour blend.
Recipes you may like
For more delightful breakfast ideas, try my breakfast potatoes recipe , or if you’re looking for another quick family meal, you might enjoy this breakfast pizza recipe . Each one’s a crowd-pleaser!
With the richness of plum cake and its delightful blend of textures and flavors, I’m convinced this recipe will become a household favorite, just like it has in mine! Enjoy every slice and keep baking happy.
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Plum Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy and heartwarming plum cake recipe that combines sweet and tart flavors for a delightful dessert.
Ingredients
- 125 grams plain flour
- 4 grams baking powder
- 125 grams superfine sugar
- 2 grams vanilla extract
- 2 grams lemon zest
- 125 grams butter, softened
- 110 grams eggs
- 800 grams plums, washed and halved
- 150 grams plain flour (for crumble topping)
- 100 grams superfine sugar (for crumble topping)
- 100 grams butter, cubed and softened (for crumble topping)
- 1 gram ground cinnamon
Instructions
- Preheat your oven to 180C/350F and line a 20 cm or 8 inch round cake tin with parchment paper.
- Place the flour and baking powder into a bowl and stir together.
- Add in the sugar, vanilla extract, lemon zest, butter, and eggs and combine on low until the batter comes together and there are no dry ingredients remaining.
- Pour the batter into the cake tin and even out.
- Press the plums cut side down evenly into the batter.
- To make the crumble, place the flour, sugar, and ground cinnamon into a bowl and stir together.
- Add the butter and cut into the dry ingredients until the mixture resembles a rough crumble.
- Sprinkle the crumble mixture over the plums.
- Place into the oven and bake for 50 minutes or until lightly golden.
- Remove and allow to cool before taking out of the cake tin.
- Slice it up and serve.
Notes
- For a hint of warmth, try adding a teaspoon of mixed spice or nutmeg to the crumble topping.
- If you’re not a fan of plums, peaches or apricots can be wonderful alternatives.
- You can also experiment with adding a handful of chopped nuts to the topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 grams
- Sodium: 50 mg
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 50 mg