This plum cake recipe is made with seasonal fresh ripe plums in a simple batter for an easy dessert that's perfect for a summer party.
Summer Plum Cake - Not Traditional Plum Cake
Today we're baking with fresh seasonal fruit again. This time the dish is made with delicious bright red juicy plums. Not to be confused with a traditional Christmas plum cake which is more like a fruit cake, this one is light and flavorful.
Start with the freshest, ripest plums you can find. Remove the pits and cut them into wedges. These are dark red plums but you can use any kind of plum you like.
Make the batter and spread it into a ceramic or glass baking pan. Yes, this batter is made from scratch. It's kind of dense like a cookie batter but I didn't want to call it a giant plum cookie so I called it a cake. Don't worry it's really easy.
Then you top the batter with your plum wedges. Gently press them into the batter, skin side up in any pattern that you like.
Other Fruit Substitutions
Any kind of plum or thin-skinned fruit will do.
- Peaches
- Nectarines
- Apricots
- Pluot
Bake until golden brown.
You can also dust the final masterpiece with a little powdered sugar in keeping with typical pastry goodies but you don't have to. Simply dig in and enjoy.
Fresh Plum Cake Recipe
Fresh seasonal plums are the highlight of this delicious summertime dessert.
Ingredients
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 2 eggs
- 4 ripe plums, pitted and cut into wedges
- juice of 1/2 lemon
- 1/2 teaspoon cinnamon
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees
- Add the lemon juice to the plum wedges, set aside
- Combine flour, baking powder, salt, and cinnamon in a bowl.
- In a separate bowl cream butter and sugar.
- Add eggs, one at a time. Mix well
- Add vanilla and mix well.
- Add 1/2 of the flour mixture to the butter and sugar mixture and mix well.
- Add the remaining flour mixture and mix well.
- Pour into a greased 9 x 11 baking pan.
- Spread evenly.
- Set plum wedges skin side up into the batter.
- Bake for 30 minutes at 350 degrees.
- Allow to cool and dust with powdered sugar if desired.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 302mgCarbohydrates: 44gFiber: 1gSugar: 31gProtein: 3g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Laura
Where does the lemon juice come in? I left it out since I couldn’t find it in the instructions. In the oven now! Looks delicious.
Patti Estep
Laura, you can add some lemon juice to the plums while you are making the batter. I will add a little acidity but the cake should be fine without it. Sorry for the confusion.
Laura
Thank you! I’m sure I’ll be making this again. My family and I LOVED it!
Patti Estep
Awww that's great to hear. Thank you for sharing Laura!
Pennie Austin
Patti,
Is the calorie content correct on your Fresh Plum Cake Recipe? It says 3,160 calories. There is not a serving size stated. I'm really hoping the calorie content is for the whole cake or that is a typo. Otherwise I will never make this cake. I'm fat enough as it is.
Thank you for all your wonderful recipes and crafts.
Best regards,
Pennie Austin
Patti Estep
Pennie, thank you for bringing this to my attention. I have to enter the number of servings for each recipe and the software computes the calories. Unfortunately, instead of 12, I had 1. So I guess if you want to eat the entire cake it would be over 3,000 calories. I just corrected my mistake. Now it states 263 calories per serving. Thanks again for letting me know and I hope you get a chance to try it one day.