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Afternoon Kaffee, Cake, Recipes  /  March 31, 2023

Plum Cake

by Red Currant Bakery
Jump to Recipe Print Recipe

Simple vanilla cake, topped with fresh plums that bake up sweet and soft, this Plum Cake is the perfect summer afternoon (or breakfast) cake!

Overhead view of a plum cake, dusted with powdered sugar and cut into slices.

What kind of plums are best for a plum cake?

Any plums will work for this plum cake! This cake is great because the plums don’t have to be perfectly ripe as they will ripen slightly while baking.

Can you freeze Plum cake?

You can freeze plum cake; however I recommend eating it fresh as the plums will become soggy during the defrosting process.

What can I use instead of sour cream?

In this cake, you can substitute greek yogurt, quark, or skyr in place of the sour cream to keep it rich and moist.

How do I know when the plum cake is finished baking?

This cake will become golden brown and once it is finished baking, a toothpick inserted in the center will come out clean.

Tips for Plum Cake

  • Make sure all of the ingredients for the cake are at room temperature, this will help them blend quickly and smoothly without over mixing the batter.
  • The plums should be cut thin but not too thin. Better they are too thick because it will help them retain their moisture.
  • This recipe has only been tested in a conventional oven so I don’t recommend baking it on a convection setting.
  • Don’t underbake this plum cake, it should get a nice golden brown color on top!

Additional Cake Recipes to try!

  • Gugelhupf (German Yeast Bundt Cake)
  • Marmorkuchen (Marble Bundt Cake)
  • Sachertorte Loaf Cake
Ingredients needed for a plum cake labeled on a table.

Ingredients

  • All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! I have not yet tried any other flours with this recipe.
  • Sugar: This plum cake only uses granulated sugar in the cake batter, I also like to dust it with powdered sugar before serving.
  • Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
  • Vanilla Extract: Vanilla adds flavor and enhances the sweetness.
  • Eggs: I use standard large eggs from the store, make sure they are at room temperature.
  • Sour Cream: Sour cream adds richness and moisture to the cake. You can also use greek yogurt, quark, or skyr.
  • Butter: Butter adds moisture and richness to this cake.
  • Plums: This cake uses fresh plums, the size will determine how many you need!
Slice of plum cake on it's side on a plate with the plums in the cake visible.

How to make Plum Cake?

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven.

Vanilla Cake Batter

  • In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
  • Add in the sugar, eggs, butter, vanilla extract, and sour cream. Using the paddle attachment, on high speed – start slow, beat together all the ingredients for 30 seconds – until light and fluffy.
  • Scrape down the sides of the bowl as needed.
  • Line a 9″ springform pan with parchment paper or grease with a baking spray. If you don’t have a springform pan, a standard cake pan will work as well.
  • Pour the vanilla batter into the lined pan.
Process of how to make the vanilla cake batter for plum cake.

Assemble and Bake the Plum Cake

  • Wash and cut the plums in half, then remove the stones. Slice the halves into 1/4″ slices (can be thicker if you prefer).
  • Arrange the sliced plums, skin side up, onto the top of the vanilla batter. Slightly fan out the slices so that a little of the inside of the plum is showing.
  • Continue to add plums until most of the surface is covered, I used 4 small plums here.
  • Bake the cake in the preheated oven for 30 minutes. Then, rotate the cake 180 degrees and bake for another 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.
  • Optionally dust with powdered sugar before serving.
3 process images for slicing the plums, assembling the plum cake, and then baking it.
Image that requests readers to rate and review the recipe.
Overhead view of a plum cake, dusted with powdered sugar and cut into slices.
Print Recipe

Plum Cake

Simple vanilla cake, topped with fresh plums that bake up sweet and soft, this Plum Cake is the perfect summer afternoon (or breakfast) cake!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Afternoon Kaffee, Breakfast
Cuisine: American, German
Keyword: plums
Servings: 12
Calories: 312kcal

Equipment

  • Mixer

Ingredients

Vanilla Cake Batter

  • 225 grams all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 225 grams granulated sugar
  • 200 grams butter softened
  • 150 grams sour cream room temperature
  • 3 eggs large, room temperature
  • 1 teaspoon vanilla extract

Plums

  • 4 plums small

Instructions

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven.

Vanilla Cake Batter

  • In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
  • Add in the sugar, eggs, butter, vanilla extract, and sour cream. Using the paddle attachment, on high speed – start slow, beat together all the ingredients for 30 seconds – until light and fluffy.
  • Scrape down the sides of the bowl as needed.
  • Line a 9" springform pan with parchment paper or grease with a baking spray. If you don't have a springform pan, a standard cake pan will work as well.
  • Pour the vanilla batter into the lined pan.

Assemble and Bake the Plum Cake

  • Wash and cut the plums in half, then remove the stones. Slice the halves into 1/4" slices (can be thicker if you prefer).
  • Arrange the sliced plums, skin side up, onto the top of the vanilla batter. Slightly fan out the slices so that a little of the inside of the plum is showing.
  • Continue to add plums until most of the surface is covered, I used 4 small plums here.
  • Bake the cake in the preheated oven for 30 minutes. Then, rotate the cake 180 degrees and bake for another 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.
  • Optionally dust with powdered sugar before serving.

Notes

This cake is best served fresh, I love it still warm from the oven with a cup of coffee. However, it can also be stored in an airtight container in the fridge for 3-4 days. If you don’t have a springform pan, a standard cake pan will work too it will just be slightly more difficult to remove. 

Nutrition

Serving: 1 slice | Calories: 312kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 191mg | Potassium: 90mg | Fiber: 1g | Sugar: 21g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

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5 comments

  • Tanja
    March 31, 2023

    5 stars
    that looks so yummy, I look forward to making it soon!

    Reply
  • Chantel
    July 4, 2023

    5 stars
    Made this Plum Cake gluten free and it was a fan favourite! Adjust baking time for gf flour.

    Reply
    • Red Currant Bakery
      July 11, 2023

      Aww yay! I’m so glad it worked with gluten free flour as well.

      Reply
  • Jola
    August 13, 2023

    5 stars
    This came out amazing and was so easy to make! Thank you so much for sharing this recipe!

    Reply
    • Red Currant Bakery
      August 15, 2023

      Ahh thank you so much for making it!!!

      Reply

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