This simple plum cake recipe tastes anything but simple thanks to a perfect balance of sweetness, fragrant spices, and fresh plums! This cake is also often referred to as an upside down plum cake because you top the batter with a swirl of sliced plums that end up on the bottom of the cake when you flip it over. For a simple dessert that will wow your friends and family, try making a plum cake!
Upside Down Plum Cake
Plum cake is the perfect dessert for the season just between summer and fall. Plums are in season between July and October, and the fragrant spice blend used in this cake features some fall favorite warm baking spices.
Though this plum cake is undoubtedly a sweet treat that can be served after dinner, it would also be right at home next to a warm cup of tea or coffee in the morning. That means you don't need an occasion to give this heavenly plum cake a try!
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🥘 Ingredients
Perfectly ripe plums are plump and well colored, heavy in your hand, and give slightly when poked. Avoid plums with mushy spots, discoloration, or wrinkly skin.
- Butter - ½ cup (1 stick unsalted) softened, plus more to grease the pan.
- Sugar - 1 cup granulated sugar.
- Egg - 1 large egg at room temperature.
- Vanilla Extract - 1 teaspoon.
- Milk - ½ cup of milk, whole, 2% milk are better but both half & half or skim milk also work.
- Baking Powder - 1 ½ teaspoons.
- Mixed Spice - 1 ½ teaspoons. Apple pie spice or pumpkin pie spice will also work.
- Salt - ½ a teaspoon.
- All-Purpose Flour - 1 ½ cups spooned into a measuring cup and leveled off.
- Plums - 1 pound, pitted and quartered (*see note).
- Coarse Sugar (optional) - Turbinado, demerera, or organic sugar will work as well.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make A Plum Cake
There are a few steps but as long as you follow the instructions closely and make sure to measure each ingredient, it is easier than it looks. You will want a 9-inch springform pan (*see note), a mixing bowl, electric mixer, and a silicone spatula.
Mix The Plum Cake Batter
- Prep. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan (*see note).
- Cream. In a large mixing bowl, cream together ½ a cup of unsalted butter and 1 cup of sugar with an electric mixer. Continue until light and fluffy, about 3 minutes, then add 1 large egg and 1 teaspoon of vanilla extract. Continue to mix on low.
- Finish the batter. Add 1 ½ teaspoons of baking powder, 1 ½ teaspoons of mixed spice, and ½ a teaspoon of salt to the bowl and continue to mix until thoroughly combined. Alternate between adding the 1 ½ cups of flour and ⅔ cup of milk, just gradually pouring in small portions at a time as you mix. Continue until smooth. (The batter should be thick.)
Assemble & Bake
- Add plums. Transfer the batter to your greased springform pan and smooth the top with a silicone spatula. Arrange 1 pound of sliced plums on top of the batter skin-side-up in a circular pattern so they cover a majority of the batter's surface. Sprinkle 1-2 tablespoons of coarse sugar over the plums if desired.
- Bake. Bake your plum cake for 55-65 minutes or until the top is golden-brown and the center of the cake is set.
- Cool. When the cake is baked, remove it from the oven. While it is still hot, run a knife around the outside edge of the cake so it doesn't stick and remove the springform. Transfer your plum cake to a wire rack to cool completely.
- Serve. Once cooled you may slice and serve your plum cake.
A lovely plum cake makes a fabulous after brunch or dinner dessert. Top it with a dollop of whipped cream or scoop of vanilla ice cream, if desired. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you don't have a springform pan, a 9-inch cake or pie pan can be used instead but you will need to serve your plum cake directly from the pan.
- I used 3 large plums for this recipe. If using smaller plums, you may need to use more. Shoot for about a pound of plums regardless of size.
- Storing: Your plum cake will keep just fine at room temperature for up to 3 days when placed in an airtight container.
- Freezing: To freeze your plum cake, wrap it twice with aluminum foil or plastic wrap and place it in a freezer bag. It should be enjoyed within 3 months. Transfer to the fridge to thaw overnight.
🍰 More Incredible Cakes!
- One Pan Rainbow Layer Cake
- Maraschino Cherry Coffee Cake
- Mandarin Orange Cake
- Pineapple Upside Down Bundt Cake
- Chocolate Banana Cake
- Pineapple Sunshine Cake
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📖 Recipe Card
Plum Cake
Ingredients
- ½ cup unsalted butter (softened, plus more to grease the pan)
- 1 cup sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (spooned into a measuring cup and leveled off)
- ⅔ cup milk (any fat % is fine)
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon mixed spice (or apple pie spice, or pumpkin pie spice)
- ½ teaspoon salt
- 1 lb plums (pitted and quartered, *see note)
- 1-2 tablespoon coarse sugar (optional- turbinado, demerara, or organic sugar will work as well)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan (*see note).
- In a large mixing bowl, cream together the butter and sugar until fluffy and light, about 3 minutes. Add the eggs and vanilla extract and continue to mix on low.
- Add the baking powder, mixed spice, and salt, and continue to mix until thoroughly combined. Alternate between adding the flour and milk, just gradually pouring in small portions at a time as you mix. Continue until smooth. (The batter should be thick.)
- Transfer the batter to your greased springform pan and smooth the top with a silicone spatula. Arrange the plums on top of the batter skin-side-up in a circular pattern so they cover a majority of the surface. Sprinkle 1-2 tablespoons of coarse sugar over the plums if desired.
- Bake your plum cake for 55-65 minutes or until the top is golden and the center of the cake is set.
- When ready, remove the cake from the oven. While it is still hot, run a knife around the outside edge of the cake and remove the springform. Transfer the cake to a wire rack to cool completely.
- Once cooled you may slice and serve your plum cake.
Notes
- If you don't have a springform pan, a 9-inch cake or pie pan can be used instead but you will need to serve your plum cake directly from the pan.
- I used 3 large plums for this recipe. If using smaller plums, you may need to use more. Shoot for about a pound of plums regardless of size.
- Storing: Your plum cake will keep just fine at room temperature for up to 3 days when placed in an airtight container.
- Freezing: To freeze your plum cake, wrap it twice with aluminum foil or plastic wrap and place it in a freezer bag. It should be enjoyed within 3 months. Transfer to the fridge to thaw overnight.
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