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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.
One of the most popular (and easiest, I might add) dessert recipes on my site is Martha Stewart’s lovely fresh strawberry cake. Over the years, I’ve gotten lots of inquiries about replacing the strawberries with other fruits. I finally had the chance to try it with juicy plums, and it worked beautifully. Quartered and nestled into the batter, the plums soften into jammy, mulberry-colored pockets as they bake. The addition of warm spices — like cinnamon, nutmeg and cardamom — complements the fruit and celebrates the summer-into-fall season. This cake can be served any time of day, plain or topped with whipped cream or 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.
You may also Like
- Fresh Peach Cake with Pecan Streusel
- Summer Strawberry Cake
- Blueberry Coffee Cake (aka Boy Bait)
- Plum Galette
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.
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.
- 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
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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
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.
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This is a simple and lovely recipe that has wonderfully balanced flavours. It marries the joys together of late summer and early autumn.
JENN!! I just made this cake this morning and am having my 2nd piece with a lovely cup of tea! I grew up with 2 plum trees and miss my Mom’s and Baba’s plum cakes. So when I saw a 4 pd box of purple Italian plums at Costco last week, I was on a mission. Your recipe did not disappoint! This cake very easy to put together and I love the rustic look. I cut the sugar to 3/4 and replaced 1/2 cup flour with almond meal, and sprinkled the top with turbinado sugar. BaDaBOOM! This is one of the best cakes I’ve ever made and will be my go-to from now on. The spices give it such a delicate boost of flavour too. I will surely be making this again; no really, I’ve got less than 3 pounds of plums left since munching on them while slicing! Another great recipe by you!
Janet
PS: can I slice up the rest of the plums and freeze them? I’d love to make this for our Canadian Thanksgiving Oct. 12th.
So glad you enjoyed this, Janet!! Yes, you can definitely slice and freeze any remaining plums. 🙂
Everyone loved this cake. It was perfect! I substituted ground cloves for the cardamom b/c I didn’t want to go to the store. I will be making this again very soon.
Delicious, thank you..
I replaced Cardamom with Ginger powder..
Love your recipes..
Lemon pound cake was also delicious so was burger recipe..
By the way, I live in Istanbul and am in my late seventies..
Thanks 😊
Hello Jenn, this was a very nice recipe and easy to put together and bake. it smelled wonderful while baking. I chose peaches as a topping and can send a picture if you like but I am not sure how to attach it.
So glad you liked it! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! 🙂
What a lovely, warm, sweet, yet tart cake! I made homemade vanilla whipped cream to go with it. My husband said it’s the best one he’s ever eaten, however, he seems to say that about any recipe I make from your site, Jenn! Thanks for all the wonderful recipes! I can’t wait for your next cookbook to come out 🙂
Faultless, completely reliable recipe! Count on it to always turn out satisfyingly great, in looks, sweetness, taste, and crumb.
Lovely! The sweet cake combined with the tartness of the plums was an excellent combination and very moist! I added a little bit of chopped apple too and a little extra cinnamon! Thanks for a great recipe!
Hi this cake tasted absolutely lovely. However the plums ended up at the bottom of the cake! Any ideas why?
Hi, Sorry to hear they sunk! Next time I’d cut them into slightly smaller pieces.
Holy moly that cardamom, cinnamon, nutmeg combo is tasty.
Perfect recipe! I tried a couple changes after my first attempt and personal preferences including:
– Trading 1/2 a cup of the flour ingredient for a 1/2 cup of almond flour
– Using vanilla almond milk instead of regular milk + vanilla extract ingredients
– Used only 2/3 cup of sugar.
Turned out amazing! This is about to be a regular recipe for me 🙂 Thank you!
Holy moly this was good. I like simple, but I err on the side of elaborate (and almost always with chocolate). However, I had some CSA plums to use up and this was quick enough to pull together before some last minute brunch guests arrived. Wow! It was stunning, if that’s a word you can use for how this tasted. Not overly rich or indulgent but deeply satisfying. Of course, we served it with big dollops of whipped cream. A definite keeper.
Everybody enjoyed this delicious cake. Thanks!
I’ve made this at least 6 times this summer! Easy, tasty, and very popular with friends and family. Somebody even requested it for their birthday cake! The one thing I would say is that (at least for where I live and the oven I use) I knew 70 minutes would be way too long, so I started with 50 and that ended up being perfect. And I added almond extract inspired by another plum recipe I saw and given that it’s popular with my family. Thanks so much for sharing! That tart sweetness of the plums is perfect with the spiced cake but I’m sure I’ll try it with some other fruit as well.
Super easy to make with the surplus of prune plums from our CSA and yummy for breakfast coffee cake. My only note is that I did add the 2 tbsp of sugar on top because my plums aren’t super sweet, but it seemed like a LOT and formed a definite crunchy topping. May leave that off next time or use half.
Oh my goodness!! I always hesitate to sacrifice my favorite pit fruits to baking instead of eating fresh, but this recipe was 100% worth it. Loved the light hint of cardamom and other warm spices, enhancing the sweet jammy plum flavor without overpowering it. Easy, fruity, delicious. We served with ice cream for dessert but it was just as delicious the next late morning with our coffee. Thank you Jenn! We loved this one even more than the strawberry version.
Hi Jen
Can this cake be frozen before baking?
Unfortunately not (but you can freeze it after baking).
Obsessed with this cake! It’s so simple and amazing!
Hi there I made this cake Having a surplus of Victoria plums from Borough market. It was delicious but it didn’t look like the picture or video.! I’m wondering if the quants from cups to Metric we’re re a bit out. There’s quite a lot of sugar for the amount of flour so I reduced that. Also I found a 20 inch springform was the right size as 23 Inc would’ve been a quite a small flattish cake. I shall definitely make it again and use this website.
Sorry you had a bit of a problem with this, Anne! I just reviewed the conversions to metric and made the slightest tweak to the weight of the flour (added 5 grams), but other than that it checks out. Glad you enjoyed it nevertheless. 🙂
Hi Jen,
Made this cake this morning. The house smells wonderful! Of course my husband & I tried a still warm piece—DELICIOUS! Thank you Jen!
😊 Mary
Jenn, Fantastic recipe; thank you.
I am fortunare to have a plum tree, so it was a delicious way use plums. Turned out perfect. I used heavy whipping cream instead of milk and used salted butter because that’s all I had. Omitted other salt in the recipe. It was a hit among friends; def keeper. Cheers.
Made this Plum Cake recipe yesterday and it was excellent! I used Italian plums halves to cover the cake. Came out amazing and was gone super quickly! Went out and bought more plums today to make another one! A keeper!!!
We just moved and got Italian Plums in our first local farmers market pick up box, and I found this recipe for using them. I haven’t unpacked the springform pans yet so I used a 9” layer cake pan and it came out perfectly. Love the recipe!
We have a bumper crop of plums this year and I decided to look for a recipe for a plum dessert. We’ve just taken the cake out of the oven and had a slice. This cake is absolutely delicious! Thank you so much for sharing this recipe.
Awesome cake. So easy. So moist.
Another winner from Jenn!! In my opinion, the ingredients that make this cake so delicious are butter and the combination of spices. Butter makes the cake tender and fine textured. Cardamon is one of my all-time favorite spices. The spice combination is perfect. I used a glass 9″x 9″ square pan instead of the spring-form pan. A scoop of vanilla ice cream on top made a delicious dessert. I think this cake would be delicious using peaches in place of the plums.
My kids and I didn’t think you could do better than the strawberry cake but this plum cake is amazing! The combination of the warm spices and the jammy plums was just divine. I made this in a ceramic pie dish and it came out perfect. Good vanilla ice cream was an awesome addition at the end. This is a definite keeper!
I brought this cake over to my MILs and they loved it, with or without whipped cream! I already have people asking me for this recipe.
Delicious and so easy!
Amazing cake – but I felt as if I did something wrong? 175 deg (metric) in the middle shelf. But the cake was done after 35 min, not 60 minutes?! But delicious nonetheless 🙂
Or is it because I used damsons and not your normal plums? And damsons tend to be drier…
While they might lead to a slightly drier cake, I don’t think it would cause it to bake so much faster.
So strange, but glad you kept a close eye on it so it didn’t overbake! Also, you may want to check your oven temp to see if it’s accurate. Here are some tips on how to do it.
Made this tonight for the first time – family raved about it. I didn’t add the sugar on top of the cake – instead I dusted it with confectioners sugar after it had cooled. It was still a bit sweet for me and will cut the sugar by a third next time I make it. As usual, a foolproof recipe from @onceuponachef. Thanks!
We have a plum tree that produces tons of small plums which makes dicing them a time consuming process, but worth it. Last year I tried your plum galette which was wonderful, but I think I’ll use this year’s bounty for this cake! I used 4/7/9″ springfoam pans after doubling the recipe and now have a perfect variety to freeze and pull out depending on my number of guests. The cake was delicious!
This is, hands down, the BEST cake I have EVER baked. I’m normally a chocolate lover and have never really been into desserts where fruit is the main focus, while my partner is a big pie lover. This cake is truly the best of both worlds: cake + pie! He said to me as we were finishing it off, “I want this for my birthday next year.” (And I do, too!) I’ve been raving about this recipe to anyone who will listen since I baked it a few days ago. Thank you SO MUCH for another A+++++++ recipe!!!
One question for you: do you think you could sub blackberries in for the plums? I have a friend who doesn’t love plums but loves blackberries and was wondering about using those instead.
Glad it was such a hit! I haven’t tried this with blackberries (and there’s always a bit of trial and error when swapping fruit due to the level of sweetness and amount of juice different fruits produce), but I suspect it should work. Please LMK how it turns out if you try it!
This cake is delicious & is a keeper. We loved it.
This was SOOOOO good! My family loved it! I am so glad I found your site!
Made it this late summer with Methley plums. It is a keeper. The aroma of combination spices! Why not call it ‘Late Summer Plum Buckle’.
This was amazing. Just the right amount of sweetness and spices. Such a lovely cake for the end of summer and super easy too. I will definitely make this again.
Really good. Even when you screw up a bit! I’m anxious to try it exactly as written, which is what I thought I was doing. I was ready to put the batter in the pan and I read the note “Batter will be very thick.” I thought “hmmm. This batter isn’t that thick.” Then I got a sinking feeling. Rereading the directions, I realized that I accidentally put in 1 cup of milk instead of 1/2 cup.
Baked it anyway thinking “well maybe it will be like a pudding cake”. Came out delicious. A friends comment was “whatever you did wrong, you should do it again because this is great.”
So, I’m sure it’s great as written but it’s such a good recipe that it is forgiving if you screw up a bit.
OMG..made this plum cake last weekend and it was terrific. Followed the recipe except cut the plums into 8’s as another reviewer did. My husband (who prefers cake with icing) had a 2nd piece and also shared with friends who now are following you. I have your book and have made many of the recipes to rave reviews! Love following you, Thank you.
I make your fresh strawberry cake very often and get raves every time. Can I make this plum cake in the same dish that you recommend for the strawberry cake or do I need a springform pan?
Sure, this would work fine in the same dish you’ve used for the strawberry cake. Hope you enjoy!
Hi Jenn, I have some beautiful Italian plums and would love to make this. Are any changes to the recipe needed for use in a bundt pan?
Thank you for sharing!
Hi Hil, I wouldn’t recommend a bundt pan here; I’d be concerned it would stick. Sorry!
This is a delicious and easy summer cake taking advantage of fresh plums. It was a big hit at my house, especially with vanilla ice cream.
I found out this website while I was searching for a moist and with a rich taste marble cake. I found your recipe and I tried your bundt marble cake. I was amazed! Then I baked the carrot cake and the apple one you learned in France and finally yesterday evening I tried this one with plums. I’m from Italy and I thought we had the best cuisine in the world but I was wrong. I’ve eaten the most beautiful cakes here in US just because I found you! You’re a great chef! Love your style: less is more. Always 😉
So glad you like the recipes! ❤️
Made this cake this saturday morning for the sunday breakfast….. my family tried it and no piece was left for sunday morning! It´s absolutly delicious and a new addition to my cake list!
This was so easy to make and tasted great. A perfect light desert for summer.
Fantastic! I thought you couldn’t better your peach cake with pecan streusel, but you did! A definite keeper and so easy to make. You help me to look like a great cook.
I liked the ingredients and the way everything was explained, but I found the cake to be way too dense, and too much cake to fruit ratio. I ended up cutting the top half off to eat that part (which contained fruit and cake) and threw away the bottom half (which was all cake.)
Yummy! Followed the recipe to a “T”. Will make again!
Fabulous cake and so easy to make. I mixed up the dry ingredients and softened the butter with the sugar overnight. Everything was ready for me to get a quick start this morning and 65 minutes in the oven, it was done. Everyone in my house loved it!
I made this recipe, substituted the sugar for erythritol, and it came out beautifully! It’s really great when a recipe works with sugar substitutes.
This is my go to recipe when the Italian Prunes make their entrance. It is delicious just as written. I have been making this for a number of years and everyone I serve to loves it. It’s beautiful when it is baked the only change I make is the sprinkle 2 tablespoons of raw sugar on the top instead of using the plain sugar. Gives the cake a little sparkle.
Typo alert !
Transfer the batter to a greased Springform pan and smooth the top with an offset spatula. Note that the batter is quick thick.
Thanks so much for pointing that out – I just fixed it – it takes a village! 🙂
I made this cake today. Very tasty! It came out exactly as on Jennifer’s photo. My butter was very soft so I needed more flour. But I added almond flour instead.
The cake is very light! I will be making it all the time! Thank you!
As per usual, Jenn’s Summer Plum Cake is spot on. Moist, just the right amount of sweetness, and with a scoop of vanilla ice cream, over the top. Soooooo delicious!
This is so easy and wonderful. Thanks
Hello Jennifer,
Can you replace the flour with almond flour? I would like to make this dessert but my company will not touch a cake unless almond or other kind of flour.
Thanks
Debora
Hi Debora, I don’t think this will translate well to all almond flour. You could try subbing out a small portion of the all-purpose flour with it, but I can’t say for sure how it will impact the texture. You can find more information about alternative flours here. Hope that helps!
We had a nice crop of plums this year and as those of you who have trees know, they ripen pretty much all at the same time. The question always is the same. What to do with our plums? We made this super easy Plum cake. Jen’s instructions were easy to follow and we feel it turned out great. It was beautiful as well as delicious. It received rave comments from friends and family. This is now our new go-to plum cake! Five star ❣️⭐️
My family enjoyed this cake with vanilla ice cream. One of my guest mentioned that it brought back memories of his grandmother’s recipe! I will make it again when I have some nice ripe plums.
I made this summer plum cake yesterday and it turned out delicious. The only thing different I did was slice the plum in eights rather than quarter them. I felt the plums quartered were too large.
Hello. I Made your delicious recipe.
But my Plum cake had a soggy Bottom ! I was thinking shall i use parchment paper and bake one rung down in my oven ? Plus I prefer using grams or ounces when weighing my flour and sugar. ( Butter is very standard ) But flour and sugar weight is not. Would you please convert your unbleached flour measure and cake flour and sugar measure to Your recipes standard. !! I would soo Appreciate
The Clarification. So frustrating when using good ingredients and time and effort and the end product ends up gooey or dry or soggy. And trash bound !!! Thanks 😊
So sorry you had a problem with this, Dawn! The majority of my recipes actually do have conversions to weight/metric measurements. 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. Hope you have better luck if you try this again!!
Jenn. I found your recipes a couple of years ago and have loved everything that I have made. I introduced my daughter to your sight this year. As we live on the same property we started eating dinner together in recent months. She and I have taken turns cooking and nearly every meal has featured one of your recipes. What a treat. We have all looked forward to dinner and have been blessed to have these good memories to look back on during this difficult time.
Thank you for all of your great recipes!!
When you say alternating between the flour and milk, how many times do I alternate?
Two to three times is perfect. Hope you enjoy!
Best stone fruit cake ever! I was pleasantly surprised how soft and fluffy the cake was and just love the sweet sugary top with the tart plums. Thank you so much for such a fabulous recipe!
This cake is SO good. I’m wondering what your thoughts are on using smaller springforms (4 or 6 inch) to make mini cakes? I’m thinking a smaller pan means less cook time and then the plums won’t have enough time to cook….
I think you may be right Laura, so I’d stick to the larger cake. Sorry!
OMG! Can I just say this is De-Lish! My go-to this summer has been Jenn’s Southern Peach Cobbler recipe, which is fabulous, but I was looking for something different and this did not disappoint. I used fresh peaches and black plums (2 ea) and sprinkled 2Tsp raw turbinado sugar on top. Baking time took about 70 minutes. The cardamom really makes it special so don’t leave it out! Enjoy!!
Jenn, I’ve tried so many of your recipes over the years and they’re always impressive and I’m never disappointed. This is another keeper! I’m so grateful to have confidence in your culinary successes. Please keep em’ coming!
Wow!!!! What a delicious cake! It also looks beautiful!!!
I baked it a little longer though…maybe 80 minutes. End result was delicate and moist. And the tartiness of the plums was amazing!
I’m wondering if (when plums are out of season) I could also use oranges and instead of vanilla use either Amaretto or Grand Marnier liquor (more of a winter taste)…
Thanks you!
Hi Claudia, I do think oranges and either liqueur would work. I’d love to know how it turns out if you try it!
Great recipe. Easy to make and it was delicious!
Simple and delicious. I used an 8” springform pan as I did not have a 9”. Baked 12 mins longer. I also ground cardamom pods as I was out of ground. So fragrant and wonderful. A great way to use my plums.
I made this and it came out so good. The combination of sweet and tart and addition of the spices made this recipe spot on. It is a keeper! Thanks!
Absolutely delicious
The nutmeg and cardamom caught my eye in this recipe and it did not disappoint. I’ve been experimenting with flours this season, and so I used 1 cup spelt flour and 1/2 cup of an organic whole wheat flour (summit hard red) from a local grower and miller. Didn’t have milk so used whipping cream diluted with a bit of water, and the result was a moist yet light cake that enveloped the plums and wasn’t too sweet. It was easily one of the nicest cakes I’ve ever baked, and oh the cardamom. Used freshly grated nutmeg, and was wondering if one uses fresh nutmeg can you get away with using a wee bit more? Thank you for such a lovely cake recipe – easily one of the summer go-to recipes when fresh plums are bountiful.
So glad you liked this, Jean! Sure, I think you could up the fresh nutmeg a touch. 🙂
Tasted amazing; the perfect accompaniment to a roast dinner. Only problem was that my plums sank..anyone got any advice?
Hi Rosie, If you found they sunk, next time, I’d cut them into slightly smaller pieces. (Glad it tasted good though!)
Hi Jenn,
I’m a long time reader of your blog and I wanted to say thank you for sharing your recipes! I have your cook book too and just love everything I have made! I’ve made this recipe with strawberries before and it was delicious! I’m going to try it with peaches next and was wondering if I can make the batter ahead of time and chill it until I’m ready to bake it later in the day?
Thank you!
Hi Julie, You’re so welcome — happy to hear you like the recipes! 💓
Unfortunately, it won’t work to refrigerate the batter as the cake won’t rise well when you go to bake it. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.
Made this cake and loved the flavor. Mine rose beautifully then collapsed. Still tasted great but mine sure didn’t look like yours. What am I doing wrong?
I suspect it may have been just a bit underbaked. Next time leave it in the oven for just a couple minutes longer.
oh and is it a problem if the fruit isnt ripe? thanks again
Hi Michelle, I would wait until the fruit is at least a bit ripe. It will have a lot more flavor.
hi!! i love plums but want to add pear and make a pear and plum cake. does that sound like it could work?
thanks!
Sure, I think that would work – enjoy!
I’ve been enjoying so many of your recipes during the last few weeks! Can I substitute apples for plums? Would you adjust any of the spices? Thank you!
Glad you’re enjoying the recipes! I actually have a cake very similar to this one that uses apples. You can find it here. Hope you enjoy if you make it! 🙂
Just made this cake, came out AMAZING! I really liked the combination of plum/ cinnamon/cardamom flavours. I followed the recipe exactly, except for milk – I only had unsweetened coconut milk so that is what I used. Thank you Jen for another great recipe!
I tried this recipe today and it came out very good. It is very tasty. I plan to make it often for my family and friends. Thanks 🙏🏾
This recipe is a hit. I have made it lots of times and like to have one in the freezer. It only stays in the freezer if my family doesn’t know it is there, They all like it. It is so elegant to serve to friends.
Just wanted to tell you how much we all liked this cake! Thank you for sharing the recipe.
I made it with Santa Rosa plums (dark skin, pink flesh) and will make it again when my blood plums are ripe 🙂
Hi Jenn,
Do you think this could work with tinned plums/peaches? They’re so out of season at the moment!
Thanks for your help 😊
Sure, Rosemary, I think that would work. Just make sure to drain them first — hope you enjoy! 🙂
Hi Jenn,
I love your recipes. Can I exchange the plums for mango?
Thanks
Sure, Jessica, I think that should work. Please LMK how it turns out!
DF GF version
Our cherry plums have just appeared in abundance, and I came across this recipe!
I just made this cake with gluten free flour, and coconut oil instead of butter. I also halved the sugar amount.
It came out AMAZING! An absolute winner! So if you’re dairy free and/or gluten free, go for it!
Question for Claire:
I made my cake with coconut milk instead of dairy milk. It came out pale, never got the right color. Was your non dairy cake pale? Mine was cooked through, just pale. I wonder if replacing the dairy affects color.
Hey Jen
I have the plum segments individually frozen in a freezer bag so I can make the cake for Thanksgiving this year. Would you suggest I thaw them first or just put them in frozen before baking the cake?
Hi Lisa, I think you can just add them frozen. I’d love to hear how it turns out with the frozen plums!
Jenn!
Made the cake for Thanksgiving using frozen plums from late August/September.
Came out just as delicious as it did in late summer of this year!
Thank you for another easy, satisfying and delightful dessert!
So glad it was just as good with the frozen plums! Thanks for the follow-up — I’m sure other readers will appreciate it as well. 🙂
I added mine frozen but coated them with a bit of the flour mixture before putting them in. I had trouble in the past with them sinking to the bottom, staying there and making the bottom soggy. So this time i cut into smaller chunks, dredged with the flour mixture and then laid them on top pressing in just a bit. Served it to my staff this morning and it turned out great!
@Jenn segal, thank you for this recipe! I made this cake last night, I loved the spice flavored cake. But 1 problem I had was with the plums. They turned out very sour upon baking. They were sweet when I tasted before the bake. Do you have an idea why this might have happened? Appreciate your input please. Thanks!
Hi Anusha, Plums definitely turn more sour upon baking but the sugar in the cake should balance everything out. Did you by chance reduce the sugar?
Hello Jenn,
I’ve made your French Apple Cake multiple times and love it! And then a couple of days ago I made the Plum Cake because I’ve always wanted to make one!! It was divine, but I thought it would moisten the cake part a bit if I added some plums in the middle section. That’s what I’ve done and I also reduced the amount of flour (to just over a cup), but maybe I shouldn’t have because it’s now very moist (and delicious, of course) in the centre. Any advice? Plums, of course, have a lot more juice escaping from them than apples do, and your recipe for the grape cake calls for the grapes not to be cut, so I took a bit of a chance, I know. I will bow to your expert advice!! And you can privately email me back if you don’t think this is helpful for others, of course. I’d send you a picture, but I don’t Instagram.
Thank you Jenn.
Joy
Hi Joy, unfortunately, I don’t think there’s any way to salvage this – sorry!
Delicious! Pretty and enjoyed by all. I used prune plums and I would add even more plums next time.
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!
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.
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.
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.
Hope it turns out great Cyndy! 🙂
Oops! forgot to rate………. Five Star for sure!
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!
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. 🙂
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!”
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.
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!
What plums work best for this cake — Italian plums, black plums?
Hi Victoria, I typically use black plums for this. 🙂
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!
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!
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!
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?
Yep 🙂
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.
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…
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.
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!)
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!!
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!
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.
I used “Sugar in the Raw” on mine and everyone agreed that it added a nice little crunch without being too sweet.
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!!
💕
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.
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
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!
Wonderful recipe. Making again this weekend, delicious and pretty!
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.
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
My plum cake just came out of the oven and looks great! Wish I had icecream to go with it.
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)!
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
❤️
It was PERFECT!!!
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!
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!
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!
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.
My son is asking for a peach/plum cake for his birthday – would this work if a did 1/2 plums, 1/2 peaches?
Yes, definitely, Cindy – enjoy!
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.
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!!!
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.
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!
Thank you!
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!
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….
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.
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! 🙂
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!
I think you could get away with it Sumi – I’d store it covered in the fridge.
Awesome. Thank you!!
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!
?????
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.
how much butter is in grams?
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.
Absolutely delicious! Love that it’s not too sweet. Super easy to put together. Another winner from Chef Jenn!!!