Late Summer Plum Cake

Tested & Perfected Recipes

Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

plum cake

One of the most popular recipes on this site is the Simple Summer Strawberry Cake, originally published in Martha Stewart magazine in 2005. Over the years, I’ve received numerous inquiries about replacing the strawberries with other fruits. Finally, with an abundance of fresh-picked plums in my kitchen this week, I had the perfect excuse to try it. I found that it worked beautifully with the plums.

Quartered and nestled into the batter, the plums soften into jammy, mulberry-colored pockets as they bake. The addition of warm spices celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

What you’ll need to make Late Summer Plum Cake


How To Make Late Summer Plum Cake

Begin by whisking the flour, baking powder, cinnamon, nutmeg, cardamom, and salt together in a large bowl.


Next, beat the butter and sugar until pale and fluffy.


Add the egg and vanilla and mix to combine.


Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.


Transfer the batter to a greased Springform pan and smooth the top with an offset spatula. Note that the batter is quick thick.


Arrange the plums on top, skin side up, in a circular pattern so that they cover most of the batter.


Sprinkle the remaining 2 tablespoons of sugar over the plums.


Bake for 60 to 70 minutes, until golden on top and set in the center.


When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge (leave the base in place). Let the cake cool on a rack completely.


Slice and serve with vanilla ice cream or whipped cream, if desired.


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Late Summer Plum Cake

Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

Servings: 8-10
Prep Time: 20 Minutes
Cook Time: 70 Minutes
Total Time: 1 Hour 20 Minutes


  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon salt
  • 8 tablespoons (1/2 cup) unsalted butter, softened, plus more for greasing the pan
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (low fat is fine)
  • 1 pound plums, pitted and quartered


  1. Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
  4. Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
  5. Bake for 60 to 70 minutes, until golden on top and set in the center.
  6. When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
  7. Note: This cake keeps well, loosely covered at room temperature, for several days.
  8. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 344
  • Fat: 13g
  • Saturated fat: 8g
  • Carbohydrates: 54g
  • Sugar: 35g
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 231mg
  • Cholesterol: 55mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Delicious! Pretty and enjoyed by all. I used prune plums and I would add even more plums next time.

    • — Andrea on September 8, 2019
    • Reply
  • Wonderful! I’ve made it twice this week! I recently started using whole nutmeg (and grating it myself) and what a difference that makes. I never liked using nutmeg before, but now love it. Thanks for the recipe, it’s a keeper!

    • — Margie on September 6, 2019
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  • I made this plum cake three days ahead, cooled it and wrapped it in tin foil and froze it. Last night I served it to company and it was divine. Rave reviews! Thanks for all your great recipes.
    P.S. Also made Israeli salad. Very refreshing for a hot night.

    • — Janice on September 2, 2019
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  • Wonderful cake, even though my plums were much too ripe! They were so overripe they were very difficult to slice, the pulp didn’t stay with the skin, and the juices ran out BUT it still made a delicious cake! I did my best to arrange the plums but had to resort to plopping the squished up pulp on and sprinkling the juice on top. Not ideal, but very good. Sweet, but still tart. Served with whipped cream. A huge hit! Will be using in years to come but will make sure plums aren’t mushy.

    • — Amelia B on September 2, 2019
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  • Hi, another fan from SW France (Dordogne region). On our walk the other day, we encountered tiny purple plums literally falling off the tree onto the public path. Tasted a couple, and they were divine, so next day we brought a bag and picked up all the good ones from the path. A kilo of fresh plums to divide between us. I Googled plum cakes and came up with your recipe. It’s in the oven now–fingers crossed! The flour over here is softer, the butter has more butterfat, and the eggs are richer. (My chocolate chip cookies fell flat.) The dough wasn’t quite so stiff as in your pictures, but I have soldiered on, and we shall see. But however it comes out, I know my husband will love it.

    Oh, and thanks for adding the grams version of the recipe. That is so helpful to those of us who prefer to weigh out ingredients.

    • — Cyndy on August 28, 2019
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    • Hope it turns out great Cyndy! 🙂

      • — Jenn on August 28, 2019
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  • Oops! forgot to rate………. Five Star for sure!

    • — Lisa on August 25, 2019
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  • Well this was fabulous!! So very easy to put together and everyone loved it!!
    I’m thinking that this would be a really nice compliment to my traditional Thanksgiving pies (apple/pumpkin/pecan) this year. I’m not big on baking then freezing baked goods. Something gets lost in the process and doesn’t taste as good as fresh baked!
    Is it possible to purchase the plums now and freeze them for November? Could I cut them up in the segments for the cake and put them in a freezer bag?

    Thanks Jen for another beautiful recipe!

    • — Lisa M Brucia on August 25, 2019
    • Reply
    • Hi Lisa, So glad you enjoyed this! And yes, I do think it would work to freeze sliced plums to use in a few months from now — good idea! Just make sure you freeze them in a single layer for a bit before putting them in a freezer bag so they don’t all get stuck together. Here are some tips that may help. 🙂

      • — Jenn on August 26, 2019
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    • Hey plum lovers! I just wanted to chime in on freezing plums. Someone gave me several pounds of black plums and I pitted them, sliced them into quarters, froze them on a cookie sheet (covered in plastic), then transferred the frozen plums into freezer bags. They worked great in Jenn’s wonderful plum cake recipe. I still look for new plum recipes, but hers always “takes the cake!”

      • — Norma Krahe on August 31, 2019
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  • Well, you don’t need me to tell you how delicious this plum cake is, but let me tell you, this recipe is DELICIOUS! I served it with a boozy whip cream, adding 2 tablespoons of rum to the homemade whip cream and everyone loved it! But I have to say this cake is delicious even without any addition. It’s also very easy to make. This is a definite keeper. Thank you, Jenn for another perfect recipe.

    • — Lisa on August 25, 2019
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  • This was delicious and moist and lightly spicy. Used Japanese plums from our trees and had it for dessert one evening then for breakfast the next morning. All gone now! Everyone loved it!

    • — Louise Smart on August 25, 2019
    • Reply
  • What plums work best for this cake — Italian plums, black plums?

    • — Victoria Marone on August 23, 2019
    • Reply
    • Hi Victoria, I typically use black plums for this. 🙂

      • — Jenn on August 23, 2019
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  • I knew this would be delicious by the scent wafting through my kitchen as it baked and it was! Reminiscent of my German grandmother’s plum kuchen. Equally wonderful for dessert with a scoop of vanilla ice cream or for a morning or afternoon snack with coffee or tea. Your recipes never disappoint. Thank you!

    • — Barbara on August 21, 2019
    • Reply
  • I bought a box of plums and have been making this recipe on repeat. I made three in the last week! The directions are quick and easy to follow. I didn’t have any cardamon (still delicious) and I used a 9″ cake pan. No issues when I removed it from the pan…it popped right out. We enjoyed it with ice cream for dessert, but it’s also been eatenfor breakfast. This plum cake is a winner with my family. . .Thank you for sharing the recipe!

    • — Grace on August 21, 2019
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  • I made this yesterday for the first time as we had friends coming over and it turned out wonderfully. Such an easy recipe to follow. I halved the amount of sugar so our toddlers could have some too and it was still delicious and sweet, you would never have known. It got lots of compliments so thank you for the recipe, it’ll be one I make lots when our plum tree is fruiting. In fact I’m making it again already today as we have more visitors!

    • — Laura on August 19, 2019
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  • This recipe looks wonderful. However, I wonder if it would work well if I substituted gluten free flour ( King Arthur 1:1) for regular all purpose flour?

    • — Erika on August 18, 2019
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    • Yep 🙂

      • — Jenn on August 18, 2019
      • Reply
  • This turned out beautifully in a springform pan. I sprinkled flaked almonds over the plums before adding the sprinkle of sugar. It gave the top a beautiful texture. I wonder if the amount of spice could be increased. I plan to try it with apples next time.

    • — Judy Truelove on August 18, 2019
    • Reply
  • I have a question. I have already added a 5 star review considering it was fantastic, but I knew if I did not put it in the freezer I would eat it all by the time Sunday arrived for a family dinner.

    It did not freeze well at all. I wrapped in 3 layers of aluminum foil. Left it there for 4 days and took out the night before. When I unwrapped, it crumbled. No longer when I sliced did it hold. Here is what I did differently:
    Used Cake Flour
    Used less sugar on top
    Added a little over 3/4 C of sugar vs. the 1 C.
    Baked 60 min.

    It was still delicious, but looked so sad. Do you have any advise? Thank you…

    • — Heather Gowdy on August 12, 2019
    • Reply
    • Hi Heather, Sorry to hear you had a problem with the cake’s texture after freezing it. Because cake flour makes for a more tender cake, I suspect that was the cause of it breaking apart after freezing.

      • — Jenn on August 12, 2019
      • Reply
  • Excellent cake. I put in 3/4 of a cup of sugar into the dough and it was sweet enough. Will definitely bake again (very soon!)

    • — Olga on August 11, 2019
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  • I followed directions except used less sugar and I used dark plums. Cooked perfectly at 60 min. This cake is beautiful and easy. I had a slice while it was still warm with no ice cream or whipped cream and it was just delightful. So light and just lovely flavors. I have never used Cardamon before, but luckily Sprouts sells in bulk so I purchased a tablespoon. enough for the cake. This will be my go to forever… Fantastic! Thank you so much!!

    • — Heather Gowdy on August 8, 2019
    • Reply
  • I made this exactly following the directions except, didn’t have cardamom so I added a little freshly ground allspice and I used “Cherry Plums” instead because they were fresh AND on sale. Everybody LOVED it. My wife has told me that I could make this anytime. My only change will be that next time I’m going to cut back from 60 minutes to 50 because my dark colored springform pan came out a little dark on the bottom. It was still moist and nobody complained. Every recipe I’ve cooked from Jenn Segal has been a winner!

    • — Porter3455 on July 13, 2019
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  • This made a very nice, light cake that wasn’t too sweet, perfect for summer. I did make one small change, using 2 tablespoons of Demerara sugar sprinkled over the fruit instead of white sugar. It gave a little more crunchy texture to the top of the cake without changing the flavor. I would definitely make this again, maybe experimenting with different fruit.

    • — Fred on June 19, 2019
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    • I used “Sugar in the Raw” on mine and everyone agreed that it added a nice little crunch without being too sweet.

      • — Porter3455 on July 13, 2019
      • Reply
  • I was looking for a cake to make for my moms birthday when I came across this recipe. She’s not much of a sweets person and will usually take a couple bites of someone else’s piece rather than having one of her own. She loves peaches so I substituted them instead of plums…it was SUCH a hit. She ate an entire piece (served w vanilla ice cream!) and told me at least three times after how delicious it was! Thank you yet again for a delicious recipe!! My husband requested your key lime pie for Father’s Day tomorrow so another day, another recipe from Jenn! We will continue to make our way through your cook book!!

    • — Beth on June 15, 2019
    • Reply
    • 💕

      • — Jenn on June 15, 2019
      • Reply
  • This plum cake is absolutely superb, thoroughly recommend it. However in a gas fan-forced oven it was cooked in just 45 mins at 180C.

    • — Sandi on January 31, 2019
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  • I want to make this for my father who can’t chew well. Would it work to peel the plums or are the skins not too chewy?
    Thanks, Barbara

    • — Barbara Dowtin on October 14, 2018
    • Reply
    • Hi Barbara, I wouldn’t say the skins are particularly chewy, but I think it depends upon how challenged your dad is with chewing. I think it couldn’t hurt to remove the skins and then not have to worry about it. Hope he enjoys!

      • — Jenn on October 16, 2018
      • Reply
  • Wonderful recipe. Making again this weekend, delicious and pretty!

    • — Laura Shelton on October 12, 2018
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  • This was wonderful. I doubled it and used a 9×13 glass baking dish. I used King Arthur Flour GF Measure for Measure flour. It took 2.5 days for my plums to ripen on the counter in small brown paper bags (about 4 to a bag). I found I didn’t need to double the plums–they didn’t all fit–but I enjoyed eating the pieces I couldn’t use. I served the cake with whipped cream made earlier in the afternoon. Everyone loved it.

    • — Joan on October 11, 2018
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  • Fantastic cake!
    I made a dairy-free version that worked perfectly. I substituted in coconut milk (could also use cashew/almond/soy milk) and margarine instead of the milk and butter.
    Also used Italian plums, though I’d suggest halfing (not quartering) them since they’re smaller.
    Thanks! Will check out your book

    • — Claire on October 5, 2018
    • Reply
  • My plum cake just came out of the oven and looks great! Wish I had icecream to go with it.

    • — Taylor Hill on September 29, 2018
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  • I made this with peaches and it was so good and simple to make. I made it in a pie plate and it was a tad overdone at 60 min but it was still delicious (and so pretty)!

    • — Sarah on September 15, 2018
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  • Hi Jenn,
    The Late Summer Plum Cake is fantastic. It is easy to make and very delicious. I experimented and used 1/2 cup sugar instead of 1 cup. It was perfect for us.
    Jenn, you have a great reputation at home. When I say I’m trying a new recipe and it’s by you, I get no objections. All your recipes have proven to be first rate. I love your cookbook.
    Carol – September 16, 2018

    • — Carol Briseno on September 15, 2018
    • Reply
    • ❤️

      • — Jenn on September 15, 2018
      • Reply
  • It was PERFECT!!!

    • — Mindy Lebb on September 9, 2018
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  • Hi Jenn,
    Hope you had a great summer! I’ve made your strawberry cake and it’s amazing. Decided to try this plum cake for the holiday, but cannot find cardamom in my market…since it’s so late and I’d like to make now, can I just leave it out or sub something else? Thanks so much! And a Happy and Healthy New Year to you!

    • — Diane on September 6, 2018
    • Reply
    • Hi Diane, no worries – you can just use a bit more cinnamon or nutmeg in its place. Hope you enjoy the cake and happy new year!

      • — Jenn on September 7, 2018
      • Reply
  • This recipe is a derivative of the NY Times all time favorite and most requested recipe. It didn’t originate as a strawberry cake, but was and still is a traditional plum recipe since the 1960s (?). A revision was called the New Age Plum Tort and used banana as a healthy alternative to butter. Please give credit where it is due . . . not to Martha Stewart!

    • — Nancy on September 6, 2018
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    • Hi Nancy, There are a limited number of truly original cakes! The NYT did not invent the idea of a plum cake. There are some meaningful differences between the classic Marian Burros NYT recipe and this one, including the basic ingredient proportions, the addition of milk and the type of plums! Jenn’s premise for many of her recipes is that she is testing and deriving the very best variation of a known dish, and I have generally found she is remarkably successful in doing that.

      • — Diane on September 14, 2018
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  • My son is asking for a peach/plum cake for his birthday – would this work if a did 1/2 plums, 1/2 peaches?

    • — Cindy on August 29, 2018
    • Reply
    • Yes, definitely, Cindy – enjoy!

      • — Jenn on August 30, 2018
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  • Fantastic! Instructions were spot on. I made sure the egg was at room temp and butter completely softened, weighed the flour, and added 1/2 tsp of almond extract and it came out wonderfully. Tender and perfectly balanced between the warm spices, tartness of the plums, and the sweet crisp of the vanilla sugar sprinkled on top.

    • — Joya Dem on August 29, 2018
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  • This is a wonderful recipe. It makes the perfect base for a variety of fruit toppings. Always turns out perfect and I add my own flavors and everyone LOVES this bakery perfect cake. Thank you!!!

    • — Nat L on August 19, 2018
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  • What size springform pan do you recommend? The one I have is a 10″ and the batter seemed lost, so I transferred it to a pie plate.

    • — Sally Ann Dawson on July 20, 2018
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    • Hi Sally, I recommend a 9-inch springform for this. It’s perfectly fine, though, to bake it in a pie plate though (or a 9-inch cake pan). Hope it turned out nicely!

      • — Jenn on July 20, 2018
      • Reply
      • Thank you!

        • — Sally Ann Dawson on July 20, 2018
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    • Never mind! I see in your comments from a previous year that a 10 inch springform pan is too large. Glad I switched! Cake turned out beautifully and tastes wonderful!

      • — Sally Ann Dawson on July 20, 2018
      • Reply
  • Oh. Emm. Gee. Dee–lish! Comes together super easy and tastes just wonderful. My only comment is that the grease from the springform pan dripped down to the bottom of my stove and kinda smelled and smoked a bit. I quickly put the pan on a sheet tray and all was good with the world. Thanks for the recipe! I’ll definitely be making this again. And again….

    • — Alja on July 11, 2018
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  • I made this cake when we had guests, used whole wheat aata (flour)instead of APF. Turned out fabulous. Served it with vanilla ice cream. This recipe is a keeper.

    • — Chaitali on July 2, 2018
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  • I’ve made this recipe 4 times – it’s absolutely delicious. I wouldn’t change a thing. The really great thing with this recipe is the cake flavor is equally wonderful with a stone fruit other than Plums, like Peaches or Nectarines, as it would be with Cherries or even berries.. Thank you for sharing this with us! 🙂

    • — Melissa Catron on March 1, 2018
    • Reply
  • Hi Jenn, I’ve made both this and the strawberry cake for company to great success! It’s delicious! Do you think this cake can be made 2 days ahead without drying out? I have to bake it on Monday night for a Wed afternoon meeting. If so, would I store it at room temp or in the fridge, and should it be covered? Thanks for your guidance and the lovely recipe!

    • — Sumi on February 17, 2018
    • Reply
    • I think you could get away with it Sumi – I’d store it covered in the fridge.

      • — Jenn on February 17, 2018
      • Reply
      • Awesome. Thank you!!

        • — Sumi on February 18, 2018
        • Reply
  • Jen, I’d thought I’d let you know you have a follower & subscriber in France! SW near Bordeaux.
    I have made your late summer plum cake 3 times in the last 2 weeks! Delicious and if given the opportunity will last 3 days easily. Other half will have for breakfast too! There is one waiting to be dived into, just come out of the oven, the smell is irresistible!
    The flour is a little different here so seems to take 50ish min to 👨‍🍳 cook. Maybe me. Cream is different, can’t get fresh chillies so some challenges but I persevere! I am known for my deserts!
    I spent time in the Middle East, visited Lebanon, grew up on a Greek Island so love all those familiar dishes, esp Lebanese.
    I still have many of your recipes to try, but thought I’d let you know how far & wide your influence goes! Quote from other half, Best Cake Ever!

    • — Louise on October 8, 2017
    • Reply
    • So glad to know that your distance from me has nothing to do with your enthusiasm for the recipes– so glad you like them! (And hope the plum cake that just came out of the oven was delish!)

      • — Jenn on October 8, 2017
      • Reply
  • I have made this cake several times and shared the recipe as well. it is perfect . moist, dense cake with sweet plums. My friend told me I can toss all other recipes away!

  • The cardamom adds so much flavor of this cake. I used a regular 9×9 baking pan and it did fine. It is also is great for peaches also. Desserts don’t last long at our house.

  • I’m making this again this summer. I made it last year and it was easy and a huge hit. I never thought I would like a plum cake but I love it. My family, friends and neighbors all loved it too.

  • Greetings Jen, Can this recipe be doubled and baked in a 9×13 pan? I made it last summer, and it was so delicious it was gone in a flash! Thanks for your time. Vicki P.

    • Hi Vicki, Yes, it can be doubled and prepared in a 9 x 13 dish. Cooking time should be about the same, but make sure to check it for doneness before pulling it out.

  • What level of ripeness should the plums or peaches be? Can they be pretty firm still or do they have to be pretty ripe and more soft to the touch? Does it make a difference in the final product? Thanks for any thoughts!

    • Hi Diane, I think they are best when just ripe and slightly soft to the touch.

  • This is so easy and the flavor of the cake alone is great. Will try with peaches next.

  • I baked this cake and it was sooo good. The house smelled great when I baked it and my family loved it. Thank you very much for sharing this amazing recipe :).

  • Can I use dairy substitutes as I am lactose intolerant?

    • Hi Roberta, I haven’t prepared this with dairy substitutes, but if you’ve used them successfully in other baking, I suspect they would work here. I’d love to hear how it turns out!

  • Such a delicious cake. I’ve made it 3 times and its been a hit each time. Although have swapped the cardamom for ginger, as i didn’t have ground cardamom the first time and the ginger works so well.

  • I was a little hesitant about making this but with plums looking good at the market, I decided to give it a go. It turned out so delicious, despite me messing up how I made it. I thought for sure it was a bust because of my mistake but it was flawless. My husband said the areas with no plums tasted just like the entemanns crumb cake. Everyone who tried it loved it. Can’t wait to make it again

  • Hi Jenn,
    I hope this message finds you and yours well. I made this cake for my family, and it was a huge hit, absolutely delicious! As plums are out of season, can I substitute frozen peaches? If so, should they be defrosted first? As always, thanks for your wonderful recipes, and expert advise. ?

    • Hi Vicki, So glad you liked the cake! And yes, I think peaches would work nicely here. I’d suggest defrosting them first and draining off any extra liquid.

  • Hi Jenn. I had such fun making this plum cake. I substituted a gluten free flour and the texture of the cake was great. I was worried that it wouldn’t work, but it did!

    Folks at the dinner seemed to enjoy the cake a lot. And the gluten free diners were really appreciative.

    To MY taste, the cake was too sweet. And I was hoping for more of a tangy, plum taste.

    I will definitely try this recipe again, although perhaps with a different fruit next time. Cranberry?

    What do you think about how I might tone down the sweetness. AND would the top still come out crusty, if I left out the sugar on top of the plums?

    I know, many questions. LOVE that you are responsive to your subscribers thoughts and inquiries. And your recipes are so easy to follow. Thank you. -Kate

    • Hi Kate, Glad you liked the cake! To tone down the sweetness, you could cut the sugar for the base of the cake back by about 1/4 cup. If you omit the sugar on top, it would not have that crusty layer. And while I think that just cranberries would make the cake too tart, a combination of plums and cranberries would be nice.

      • Jenn, that sounds perfect! Cranberries and plums. Thank you so much for addressing all of my questions.

        And congratulations on finishing your recipe book.

        Best, Kate

  • And, shall I leave the skins on the plums? I will be making this dessert for a Rosh Hashana dinner this Sunday, October 2, 2016, so I am hoping to get some answers before terribly long!

    • No need to peel the plums, Kate – the skin softens nicely as the cake bakes. Enjoy and Happy New Year!

    • Thank you so much for your quick response. I am so looking forward to trying your recipe! I have used your recipes before and they are always lovely. Loved the one this summer: peaches, cheese, prosciutto, and basil. I will make that again, no doubt.

      And might I be so bold as to guess that a Happy New Year salutation might be in order for you, as well!

      • Thanks, Kate!

    • I just noticed your
      favorite recipes for Rosh Hashana. Yay. I will definitely look them over in for future years. What a lovely idea to post this subject. Thank you again.

  • Will a 10 inch springform pan be large enough???

    • Hi Kate, A 10-inch pan is actually a bit too large. I would use a 9-inch deep dish pie pan or cake pan if you don’t have the proper size springform. A 10-inch would work, but the cake would be quite flat.

  • Can this cake be made with RED plums instead of the black plums pictured?

    • Sure Alice, red plums will work too!

  • Can this prune cake be frozen?

    • Yes Anne, I think it would freeze nicely.

  • Jennifer,
    Another blue ribbon recipe!! Absolutely delicious!! My wife and I both enjoyed this cake. I never would have thought that the skin on the plums would end up being so tender.
    Once again, thank you for sharing another wonderful recipe!!!

  • Hi Jen! Really wanted to make this recipe but can’t seem to find ground cardemom in my area. Any thoughts as to what would make a good substitute?

    • Hi Amanda, You could add a bit of ground ginger or just leave it out — it won’t make a big difference. Enjoy!

  • Hi Jenn,
    Your cake was such a hit, my boys are asking me to bake another one! If I double the recipe, can it be baked in a 9×13 pan? How much extra time would I need to add? Thanks for your time. 🙂

    • So glad everyone liked it! Yes, you can double it and prepare in a 9 x 13 dish. Cooking time should be about the same, but make sure to check it for doneness before pulling it out.

  • This is delicious! I honestly did not expect to enjoy it as much as I did. I had to stop myself and my husband from eating it, I think I could have sat there and eaten the whole cake. I decreased the sugar from 200g to 150g (a little less than a cup) I also used one large black plum and two smaller red plums. Will be baking this over and over again!

  • I made this with peaches and it was luscious. Great foundation recipe for any stone fruit or berries.

  • absolutely delicious – the perfect cake to introduce plums to those who think they don’t like them!

    • That would be me. I thought I should bake this and it was just great. My whole family liked it. I’m not one to try anything new but after making the strawberry version I thought this could be something new we would like. My wife has already said I have to make it for Christmas!

  • Greetings Jenn,
    This cake was delicious, my family and I loved it. My son suggested making it with peaches, blackberries or bluberries next time. Thanks for another wonderful recipe!

  • This light Summer cake is delicious. Do you think it could be made with fresh peaches too? If so, how large would you slice them? My husband loved it and asked for it again this week. I made both the strawberry and plum recipes. It will be my go to Summer cake recipe!

    • Hi Karen, Glad you liked the cake! Yes, I think you could use almost any variety of fruit here. If using peaches, I’d cut them in quarters, sixths or even eighths depending upon the size of the peaches. I’d love to hear how it turns out!

  • I liked the unusual combination of spices. It goes well with the plums. I used only 1/4 C. of butter and it came out very rich and had a good texture.

  • Hi Jenn
    made this tonight and it was yummy! Do you think this would freeze well?

    • So glad you enjoyed it, Barbara. I do think it would freeze well.

  • I want to print your recipe late summer plum cake when I press print it doesn’t print.

    • Hi Alice, I’m sorry you were having trouble printing the recipe– I will look into why that’s happening. I’ve emailed you a PDF version so that you can save or print it. Hope you enjoy the cake!

  • This sounds really great. I’m always looking for ways to get the boys to eat more fruit. Definitely going to have to try this one out! I’m thinking it would make a great breakfast!

  • ?????

  • Hi Jenn-
    I was wondering about the texture of the plum skins in the finished cake-are the tough? Is it worth peeling them first?

    • Hi Kerri, I don’t think it’s at all necessary; they soften up nicely.

      • I wondered about the skins also but the plums with skins tasted “jammy” just as Jenn described.

  • Hello Jenn…Greetings from Canada!
    Going to bake your Late Summer Plum Cake. I have an 8 inch spring form pan. 9 inch size is not available at any stores I have shopped. The next size is 10 inch…too large for us. How do I calculated time for baking and should ingredients be reduced for my 8 inch pan?
    Great thank you for your reply.
    Yvonne Adams
    [email protected]

    • Hi Yvonne, I’ve made this recipe in an 8-inch pan and it works just fine as is. Enjoy and please let me know how it turns out!

  • I’ve made cake with blueberries and it is delicious!

  • Sounds delicious! Could I substitute Italian prune plums?

    • — Maryalice O'Brian
    • Reply
    • Absolutely, Maryalice — they should work well.

  • Hi Jenn,
    What time would you think I would bake this at if I were to divide the recipe into 8 4″ Spring form pans? I would like to try it but a ballpark time would be helpful. I would check it with wooden skewer to be sure.
    Thanks! Carol

    • Hi Carol, I would start peeking after 30-35 minutes — you’ll know they’re ready when the tops go from golden around edges/pale in the center to completely golden.

    • how much butter is in grams?

      • — Ivana on August 26, 2018
      • Reply
      • Hi Ivana, A half cup of butter is the equivalent of 113 grams. This recipe has metric conversions — To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

        • — Jenn on August 26, 2018
        • Reply

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