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Fresh Plum Cake

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10


This fresh plum cake is soft and buttery. It has beautiful pockets of jammy baked plums throughout and it’s perfectly spiced.


  • 1-1/2 cups (190g) all-purpose flour 
  • 11/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup (114g) unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk 
  • 8-10 plums (about a pound) pitted and quartered


  1. Preheat oven to 350F and grease a 9″ springform pan. Set aside.
  2. In a medium bowl, toss together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream the butter and 1 cup of sugar for about 3 minutes until light and fluffy. Then beat in the egg and vanilla until combined.
  4. Add 1/3 of the flour mixture at a time to the wet ingredients, alternating with 1/2 the milk, mixing at low speed until just combined and smooth. 
  5. Transfer the batter into the prepared pan. Arrange the plums on top and sprinkle with the remaining 2 tablespoons of sugar on top.
  6. Bake at 350F for 45-60 minutes or until golden on top and a toothpick inserted into the center comes out clean. Remove the springform edge and let cool on a wire rack. Serve with whipped cream or ice cream if desired.


Leftover cake can be covered and stored at room temperature for up to 3 days or in the fridge for up to 5 days.

To Freeze – Once the cake is completely cooled, double wrap in aluminum foil or saran wrap and store in the freezer for up to 3 months. Thaw overnight on the counter before serving.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: plum cake recipe, plum torte recipe, fresh plum cake