BAKES/ SUMMER/ SWEETS

Super Easy Plum Cake

Hello and Welcome! I have a sweet treat today – Super Easy Plum Cake. I love fruit in cakes, especially summertime stone fruits like plum and peach and cherries. Today’s cake is mounded with slices of plum sprinkled with a cinnamon sugar mix; it’s a great dessert, or maybe even better as breakfast with a coffee, which is how I found myself enjoying it. No matter when you have it, it’s a great summertime cake, loaded with fresh fruit. Let’s get right to it.

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Let’s start by measuring out all the ingredients. First, take a stick of unsalted butter out of the fridge and let it come up to room temperature. (We are having a heatwave, so I set my wrapped stick of butter out on the screen porch while I gathered the rest of the ingredients – it softened in about 20 minutes.)

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Then we have 1.5 cups of sugar (divided), two large eggs, plain full fat yogurt, vanilla paste, baking powder, baking soda, fine sea salt, flour, and of course plums. I have 8 ripe plums. The reserved 1/2 cup sugar and the cinnamon will be a topping we will add after the batter is made. Preheat the oven to 350 degrees F. Generously butter an 8×8 or 9×9-inch baking pan.

Super Easy Plum Cake Batter

Cream the room temperature butter with 1 cup of sugar until it’s light and fluffy.

Now add 1 egg at a time, beating in the egg between each addition. Then add the yogurt and the vanilla, beat the mixture until smooth. Then add the flour, baking soda, baking powder and salt. Scrape down the sides as needed and mix until a smooth, thick batter forms.

Set the batter aside and mix together the 1/2 cup reserved sugar and the cinnamon. Slice the plums in half, remove the pit. And slice each plum into thin wedges.

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Plum Time!

Pour the batter into the prepared baking pan and smooth out the top so the batter is even. Sprinkle on half of the cinnamon sugar mixture. Then pile the plum slices evenly over the top.

Sprinkle the remaining cinnamon sugar mixture over the plums.

I am using an 8×8-inch pan which took 1 hour and 20 minutes to bake. At the 1 hour mark, I covered the pan the with foil to keep the top from getting too dark. If you are using a 9×9-inch pan, bake the cake for 45 minutes to 1 hour.

When a cake tester comes out clean, it’s ready. Set the whole pan on a wire rack to cool for about 30 minutes. Then, use a knife or spatula to run around the edges to loosen the cake from the sides of the pan. Now, invert the cake onto the wire rack, and invert again onto a serving plate.

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Optionally, you can give the cake a dusting of powdered sugar.

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Super Easy Plum Cake

I love the crispy exterior on this cake. The cinnamon sugar combination did a great job at caramelizing and creating a lovely, light crispy crust on all the edges of the cake. The interior is super moist, lightly sweet and of course the plums are delicious bursts of juicy plum flavor.

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I do hope you consider this cake for your next sweet tooth craving, or summer get together. If you want to go a different summer fruit dessert route, try Skillet Strawberry-Rhubarb Crisp. Take care and be well, xo Kelly

Key Equipment

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Super Easy Plum Cake

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Dessert American
By Kelly Djalali Serves: ~12
Prep Time: 15 Minutes Cooking Time: 1 Hour, 20 Minutes Total Time: 1 Hour 35 Minutes, Plus 30 Minutes Cooling Time

A light and crispy, sweet exterior gives way to a moist, lightly sweet, fresh plum filled cake. Perfect for dessert or breakfast.

Ingredients

  • 1.5 cups White Sugar, divided
  • 1 Stick Unsalted Butter, room temperature (plus more for greasing the baking pan)
  • 2 Large Eggs
  • 1 cup Plain, Full Fat Yogurt
  • 1 tsp. Vanilla Extract, or Vanilla Bean Paste
  • 2 cups All-Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp.Baking Powder
  • 1/2 tsp. Fine Sea Salt, or 1 tsp. Kosher Salt
  • 1 tsp. Ground Cinnamon
  • 8 Medium Ripe Plums, pitted and sliced
  • Optional, Powdered Sugar to dust plated cake

Instructions

1

Preheat the oven to 350 degrees F. Generously butter an 8x8 or 9x9-inch baking pan.

2

In a stand mixer, cream the room temperature butter with 1 cup of sugar on medium/high speed until it's light and fluffy.

3

Add 1 egg at a time, beating in the egg between each addition.

4

Then add the yogurt and the vanilla, beat the mixture until smooth.

5

Next add the flour, baking soda, baking powder and salt. Scrape down the sides as needed and mix until a smooth, thick batter forms.

6

Set the batter aside and mix together the 1/2 cup reserved sugar and the cinnamon in a small bowl.

7

Pour the batter into the prepared baking pan and smooth out the top so the batter is even. Sprinkle on half of the cinnamon sugar mixture. Then pile the plum slices evenly over the top.

8

Sprinkle the remaining cinnamon sugar mixture over the plums.

9

If using an 8x8-inch pan, bake for 1 hour and 20 minutes. Begin checking the cake at the 1 hour mark. At the 1 hour mark, cover the pan the with foil to keep the top from getting too dark.

10

If you are using a 9x9-inch pan, bake the cake for 45 minutes to 1 hour.

11

When a cake tester comes out clean, it's ready.

12

Set the cake in the pan on a wire rack to cool for about 30 minutes.

13

Then, use a knife or spatula to run around the edges to loosen the cake from the sides of the pan.

14

Now, invert the cake onto the wire rack, and invert again onto a serving plate.

15

Optionally, you can give the cake a dusting of powdered sugar.

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8 Comments

  • Reply
    Arna
    June 16, 2022 at 10:23 am

    I wonder if I could make this with cherries. I have a bag of cherries, so I was thinking this might work with pitted, halved cherries.

    • Reply
      Kelly Djalali
      June 16, 2022 at 11:10 am

      Oh yes, Arna, for sure! Make it with your pitted, halved cherries and let me know how it comes out. I am sure it will be amazing! xo Kelly

  • Reply
    Terry
    June 16, 2022 at 10:25 am

    This looks great as a coffee cake. I’m surprised you have plums at our store we don’t have plums in yet… I think gma will enjoy this for breakfast. I’ll keep you posted 🤗❤️Mom

    • Reply
      Kelly Djalali
      June 16, 2022 at 11:11 am

      It’s a great cake for breakfast, Mom. I know you will like it! xo Kelly

  • Reply
    Mari
    June 16, 2022 at 10:48 am

    I’m on Team Weekend Breakfast with this one. I haven’t made any breakfast sweets in ages so this should be a good one. I used to make blueberry buckle and donuts when the kids were home for summer vacation,, or when we had guests, but I haven’t done that in years, Plums are delicious and underrated. Grapes and blueberries and strawberries get a lot of love year round, but I have liked plums since I was very young. My Mom’s friends had plum, quince and pear trees, and some of them raised blueberries and strawberries, and those lovely people let us pick fruit to take home. Mom washed everything and put it in bowls. She only baked for special occasions, so we just had the fruit, and it was good. All we had was a cherry tree, rhubarb, and a big mulberry bush. When my sister was eleven she had an unofficial boyfriend for the summer. He came, ostensibly to visit her and chat her up, but while he was there, he would lazily pick a handful of mulberries and eat them. We did not because my mother believed those were fit only for the birds. We never saw Mike again after the mulberries were gone, and my sister was very blasé about it. The birds in our back yard were lucky. If we make this cake, we will be lucky too! Happy thunderous Thursday to to Kelly, Alex, Terry and the three musketeers. Lots of thunder, rain and lightening again today. 🌧☔️🤨

    • Reply
      Kelly Djalali
      June 16, 2022 at 12:35 pm

      Hi Mari, Sounds like Mike was all in for the mulberries! I think you will really enjoy this cake. Do make it and let me know how you like it! Stay safe and dry today! xo Kelly

  • Reply
    Sally Burke
    June 17, 2022 at 12:57 am

    Hi Kelly, those plums you have for the cake look amazing, far better than what we get in the season here. I always think the best ones are straight off the tree, we had a blood plum tree in our garden when I was a child, they were eaten straight from the tree, stewed or preserved as most of our mothers did in the day. I have made a plum cake previously but with tinned plums and served with crushed plum cream. Yours looks more moist than mine so I will add to my repertoire for future reference. Thank you for another great recipe. Happy cooking 🧑‍🍳
    Sally 🤗

    • Reply
      Kelly Djalali
      June 17, 2022 at 8:55 am

      Hi Sally, I agree that plums always taste better right off the tree. Usually at the store they are completely unripe and ripening them on the counter for a week just isn’t the same. This cake was very moist, I think the yogurt really helped that along. Definitely give this one a try and let me know what you think! xo Kelly

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