Late Summer Plum Cake

Name: Late Summer Plum Cake
Prep time: 20 min
Cook time: 70 min
Total time: 1 h 20 min
Yield: 8-10
Cuisine: American
Ingredients: 1½ cups all-purpose flour, spooned into measuring cup and leveled-off; 1½ teaspoons baking powder; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ⅛ teaspoon cardamom; ½ teaspoon salt; 8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan; 1 cup plus 2 tablespoons sugar, divided; 1 large egg; 1 teaspoon vanilla extract; ½ cup milk (low-fat is fine); 1 pound plums, pitted and quartered

By Jennifer Segal
Updated August 8, 2024
4.94 (285 reviews)
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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.

Piece of plum cake on a plate with a spoon.

Taking a cue from Martha Stewart’s fresh strawberry cake—a favorite on this site—this plum cake is the perfect dessert for late summer when plums are at their prime. Tucked into the batter, the plums turn into rich, jammy pockets as they bake, while warm spices like cinnamon, nutmeg, and cardamom add a hint of cozy fall flavors. Enjoy this dessert any time of day—plain and simple, or topped with whipped cream or a scoop of vanilla ice cream.

What you’ll need to make Plum Cake

Step-By-Step Instructions

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 quite 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.

Late Summer Plum Cake

Piece of plum cake on a plate with a spoon.

By Jennifer Segal

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

Ingredients
Metric Cup Measures

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cardamom
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low-fat is fine)
1 pound plums, pitted and quartered

Instructions

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.)
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
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.)
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.
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, 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.
Note: This cake keeps well, loosely covered at room temperature, for several days.
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

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

Nutritional Data Disclaimer

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, Edamam.com. 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.