Plum Cake Recipe: Rustic, Buttery, and Bursting with Juicy Fruit

Why You’ll Love This Plum Cake Recipe

Looking for a dessert that captures the essence of late summer? This plum cake is pure magic – tender, buttery cake studded with juicy plum slices that caramelize beautifully as they bake. Unlike fussy layer cakes, this rustic beauty is baked in a single pan and celebrates the natural sweetness and gorgeous colors of fresh plums.

Table of Contents

What makes this cake special is its perfect balance of sweet and tart, with a crumb that’s sturdy enough to hold the fruit but tender enough to melt in your mouth. The plums release their juices during baking, creating pockets of jammy goodness throughout. It’s elegant enough for company yet simple enough for a cozy weekend baking project, and it actually tastes even better the next day!

Quick Info Table

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 mins	50 mins	70 mins	10-12	Medium

What You’ll Need

For the Cake:

2½ cups all-purpose flour
1 cup granulated sugar
½ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
2 large eggs, room temperature
1 cup whole milk
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but delicious)

For the Plum Topping:

6-8 medium fresh plums, pitted and sliced into wedges
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces

For the Streusel Topping:

⅓ cup all-purpose flour
⅓ cup brown sugar
3 tablespoons cold butter, cubed
½ teaspoon cinnamon

Substitution Notes:

Plum alternatives: Use pears, apples, or peaches when plums aren’t in season
Dairy-free: Replace milk with oat milk and butter with vegan butter
Gluten-free: Substitute with 1:1 gluten-free flour blend
Sugar reduction: Use ¾ cup total sugar if your plums are very sweet

Step-by-Step Directions

Preheat and prepare. Set your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line with parchment paper, leaving overhang for easy removal.
Prep your plums. Wash, pit, and slice plums into ½-inch wedges. In a bowl, toss plum slices with 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside to let them release their juices. Plum Selection Tip: Choose plums that are ripe but still firm – they should give slightly to pressure but not be mushy. This ensures they hold their shape during baking.
Make the streusel topping. In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs. Set aside.
Mix dry ingredients. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt until well combined and no lumps remain.
Combine wet ingredients. In a separate bowl, whisk together melted butter, eggs, milk, vanilla, and almond extract until smooth. The mixture should be well combined and slightly frothy.
Create the batter. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix – a few lumps are perfectly fine and will ensure a tender cake. Mixing Secret: Stop stirring as soon as you no longer see dry flour. Overmixing develops gluten, which makes the cake tough and dense.
Assemble the cake. Spread the batter evenly in your prepared pan. Arrange the seasoned plum slices on top, pressing them gently into the batter. They should be mostly on the surface but slightly embedded.
Add final touches. Dot the plums with small pieces of butter, then sprinkle the streusel topping evenly over everything. This creates a beautiful golden, crunchy top.
Bake to perfection. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center (avoiding plums) comes out clean or with just a few moist crumbs. Doneness Check: The cake should spring back lightly when touched, and the plums should be tender and slightly caramelized around the edges.
Cool before serving. Let the cake cool in the pan for at least 15 minutes before cutting. This allows the fruit juices to settle and makes slicing much cleaner.

How to Serve

This plum cake is wonderful on its own, but here are some ways to make it extra special:

Simple Pleasures:

Serve warm with a scoop of vanilla ice cream
Dust with powdered sugar just before serving
Pair with freshly whipped cream

Coffee Shop Style:

Serve at room temperature with your morning coffee
Cut into squares for easy grab-and-go portions
Drizzle with a simple glaze made from powdered sugar and milk

Elegant Presentations:

Serve with crème fraîche and a drizzle of honey
Garnish with fresh thyme or mint leaves
Accompany with a glass of dessert wine or champagne

Expert Tips for Success

Storage & Freshness: Store covered at room temperature for up to 3 days. The cake actually improves in flavor after the first day as the plum juices meld with the cake. For longer storage, refrigerate for up to 1 week.

Seasonal Adaptations: This recipe works beautifully with other stone fruits. Try apricots in early summer, peaches in mid-summer, or pears in fall. Adjust sugar based on the fruit’s natural sweetness.

Make-Ahead Magic: The cake can be baked a day ahead and stored covered. It’s also freezer-friendly – wrap individual portions and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Plum Preparation: Don’t peel the plums! The skin adds beautiful color and holds the fruit together during baking. If your plums are very juicy, pat the slices dry with paper towels before tossing with sugar.

Texture Variations:

Extra Moist: Add ¼ cup sour cream to the wet ingredients
Denser Cake: Replace ½ cup flour with almond flour for a richer texture
Lighter Version: Substitute half the butter with unsweetened applesauce
Spiced Option: Add ½ teaspoon cardamom or ginger to the dry ingredients

Professional Secret: Tossing the plums with sugar and cinnamon before adding them prevents the fruit from sinking and helps create those gorgeous caramelized edges.

Common Questions

Can I use frozen plums?

Yes, but thaw and drain them first. Pat dry with paper towels and reduce the added sugar slightly since frozen fruits are often sweeter. The texture will be softer but still delicious.

Why did my plums sink to the bottom?

This usually happens when the batter is too thin or the plums are too wet. Make sure to pat plums dry and toss with a little flour before adding to help them stay suspended in the batter.

Can I make this as a bundt cake?

Absolutely! Use a well-greased 12-cup bundt pan and bake at 350°F for 50-60 minutes. The fruit will settle toward the bottom, creating a beautiful pattern when inverted.

How do I know when plums are perfectly ripe?

Perfect baking plums should yield slightly to gentle pressure but still feel firm. They should have good color and a sweet fragrance. Avoid plums that are hard or overly soft and mushy.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to ¼ cup, especially if your plums are very sweet. Taste a plum first – if it’s naturally sweet, go ahead and reduce the sugar in both the cake and the fruit topping.

Final Thoughts

This plum cake recipe is a celebration of simple, seasonal baking at its finest. There’s something deeply satisfying about creating a dessert that lets the natural beauty and flavor of fresh fruit shine through. The combination of tender cake, juicy plums, and crunchy streusel topping creates a perfect harmony of textures and flavors that feels both rustic and refined.

What I love most about this cake is its forgiving nature – it’s nearly impossible to mess up, and even if your plums are slightly over or under-ripe, the cake will still be delicious. It’s the kind of recipe that builds confidence in the kitchen while delivering consistently impressive results.

Whether you’re using plums from your own tree, a farmers market haul, or grocery store finds, this cake transforms simple ingredients into something truly special. So grab those beautiful plums while they’re in season, and treat yourself to a slice of late summer perfection. Your kitchen will smell incredible, and your taste buds will thank you!