Looking for a delicious recipe with fresh plums? Look no further! This easy plum cake is absolutely delicious and made with the sweetest, juiciest plums of the season. I’ll show you exactly how to make this simple cake from scratch – it’s the perfect way to enjoy fresh summer fruit!
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Filled with Juicy Fruit
Sweet, ripe plums are perfect for baking, and this plum cake is one of my favorite ways to use them. I’ve always loved fruit-filled cakes – this strawberry sheet cake is another favorite – but baking with fresh plums picked straight from my own garden makes this recipe even more special.
Recipe Ingredients
For making this deliciously moist plum cake you will need the following ingredients:
- Eggs – the eggs provide structure and rise to the batter
- Sugar – I prefer to use granulated sugar for the best texture
- Self-rising flour – can also be replaced with all-purpose flour and baking powder if you want
- Oil – this recipe uses no butter but a neutral vegetable oil
- Plums – the plum flavor comes from both delicious fresh plums as well as a bit of plum jam. You can use any kind of fruit jam you like though.
- Yogurt – you can use plain yogurt or Greek yogurt. Whichever you prefer.
Different Types of Plums
Fresh plums are only in season for a short time, typically from July through September, with their peak in August. So enjoy them while you can! I made this plum cake with Mirabelle plums from my garden, but any variety of fresh plum works beautifully. Here are a few popular types:
- Italian Prune Plums – the classic oval purple plums.
- Greengage Plums – available in several varieties and colors.
- Mirabelle Plums – small, yellow-gold, and wonderfully sweet.
There are many more plum varieties, and they’re all suitable for this cake. Some are sweeter, while others have a pleasant tartness. Use whichever plums you enjoy most – or the ones growing in your own backyard!
Plenty of Plums
If you’re lucky enough to have a plum tree, you may suddenly find yourself with more plums than you know what to do with. That’s a wonderful problem to have! Besides this cake, I also love making homemade plum jam. Fresh plums are equally delicious eaten out of hand or stirred into a bowl of yogurt.
Speaking of yogurt – that’s one of the secret ingredients in this cake. It gives the crumb an incredibly moist and tender texture. If you’ve never baked a yogurt cake before, I highly recommend giving it a try!
How to Make Plum Cake
This plum cake couldn’t be easier to make. Simply beat the eggs and sugar until light and fluffy, then gently fold in the remaining ingredients. That’s really all there is to it!
The most time-consuming part is removing the pits from the plums, although a cherry or plum pitter makes the job quick and easy.
Most of the fresh plums are folded into the batter. Reserve a handful to place on top of the cake after it has been baking for a short while. This keeps the fruit visible after baking, giving the finished cake a beautiful homemade look and those gorgeous plums deserve to be seen!
FAQ Plum Cake
What are the best plums for plum cake?
Almost any fresh plum variety works well in this recipe. I used sweet Mirabelle plums, but Italian prune plums, Greengage plums, black plums, and red plums are all great options. Sweeter plums will give the cake a milder flavor, while tart plums add a nice contrast.
Can I use frozen plums?
Yes. Let the plums thaw first and pat them dry with paper towels to remove excess moisture. This helps prevent the cake from becoming too wet.
Do I have to peel the plums?
No. The skins soften as the cake bakes and add both color and flavor. Simply wash the plums, remove the pits, and halve them before using.
Why did my plums sink to the bottom?
Fresh fruit is naturally heavy, so some sinking is completely normal. If you’d like the plums to stay visible on top, bake the cake for about 10 minutes first, then add the reserved plum halves before returning the cake to the oven.
Can I substitute the yogurt?
Yes. Sour cream, plain Greek yogurt, or crème fraîche are all good substitutes. They provide the same moist, tender texture.
Ingredients
- 2 eggs (large )
- 250 gram granulated sugar
- Pinch of salt
- 275 gram self-rising flour
- 100 ml neutral vegetable oil
- 2 tbsp plum jam (or substitute your favorite fruit jam)
- 150 gram plain yogurt (Greek or other)
- 500 gram fresh plums (pitted and halved*)
Equipment
- 9-inch (22 cm) springform pan
- Cherry or plum pitter (optional, but helpful)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
- Beat the eggs, sugar, and a pinch of salt for about 5 minutes, until light and fluffy.
- Gently fold in the self-rising flour, vegetable oil, yogurt, and plum jam until just combined.
- Fold most of the plums into the batter, reserving a few halves for the top.
- Pour the batter into the prepared pan.
- Arrange a few plum halves on top of the batter and place the cake in the oven.**
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely. Dust with powdered sugar before serving if desired.
- Enjoy!
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