Late Summer Plum Cake
One of the most popular recipes on this site is the Simple Summer Strawberry Cake, a wonderful, homey dessert sent to me by one of my readers, Karen Tannenbaum. (The recipe was 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 it worked beautifully with the plums. Quartered and nestled into the batter, they soften into jammy, mulberry-colored pockets as they bake; and 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.
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.
Late Summer Plum Cake
Ingredients
- 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
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.
Nutrition Information
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- Per serving (8 servings)
- Calories: 344
- Fat: 13g
- Saturated fat: 8g
- Carbohydrates: 54g
- Sugar: 35g
- Fiber: 2g
- Protein: 4g
- Sodium: 231mg
- Cholesterol: 55mg
Reviews & Comments
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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!
Lulu
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!)
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!
Vicki
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!
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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?
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.