Plum Cake

Simple, straightforward cakes are our love language. If we can toss everything into the mixer, pour it into a pan, and let the oven do the heavy lifting, we're already preheating. Light, sweet and moist (we know, we know), this Plum Cake proves that simple recipes can deliver major flavor. This is actually our mom’s recipe, who is the queen of simple yet coffee-style cakes. With only 10 minutes of prep time and just a few simple ingredients, you can whip this custardy plum cake up on a whim. Our mom has blessed us with many gems, but this one takes the cake!

What stands out

Tender, perfectly sweet and lighter than your summer makeup routine, this Plum Cake will deliver the crumb of your dreams. The center is custardy with jammy fruit pockets, while the top gets golden with slight crispy edges. Not to mention this 10-minute plum cake is endlessly customizable. Use plums, apples, peaches, berries or whatever else is in season or on your devour list. This cake is suited to brunch, dessert or with coffee and tastes even better on day two (that’s IF it even lasts that long).

• Eggs: They do the heavy lifting here. Beating eggs with sugar traps air, which gives the cake lift and a custardy crumb.
• Sugar: Sweetens, tenderizes the crumb, helps browning, and keeps the cake moist. Beat the sugar with the eggs until pale and thick.
• Sour Cream: we are going to hold your hand when we say this – sour cream belongs in cakes. It’s what gives this cake that crumb, tenderness and unbeatable moisture all without needing to add milk or oil.
• All Purpose Flour: The backbone of this custardy plum cake, and a staple in every cake recipe. We used all purpose flour but you could use cake flour, or a gluten free all purpose blend for a gluten-free cake option.
• Baking Powder: important and not to be skipped! This is what helps your cake rise properly.
• Lemon Zest: This is optional and can also be substituted with lime zest or orange zest. However, we highly recommend adding zest to give the plum cake a bright citrusy lift.
• Plums: What’s a plum cake without plums, right? Make sure you slice your plums thin, so they don’t sink through the batter.

Which Plums Work Best For Plum Cake

Execllent ⭐⭐⭐⭐

• Italian Prune Plums (Empress): Purple-blue skin, soft, powdery bloom

Great ⭐⭐⭐

• Red Plums: Vibrant red, soft but not mushy
• Black Plums: Deep purple-black, sllightly soft

Good ⭐⭐

• Santa Rosa: Deep red, aromatic, slight give
• Greengage (rare): green-yellow, soft and fragrant

Not great ⭐

• Yellow Plums: Too watery, juicy and soft, often too wet

Kitchen tip

Sprinkle 1 to 2 tablespoons of almond flour over the batter before adding fruit. It catches juices and keeps the crumb tender.

Straightforward Plum Cake Variations and Substitutions

1. If you’re not into sour cream swap 1:1 with full fat Greek yogurt.
2. To make this 10-minute plum cake dairy free use a thick unsweetened coconut yogurt. Add 1 to 2 teaspoons of milk only if the batter seems stiff.
3. Coconut sugar works 1:1. The cake will be a bit darker and slightly more caramel-like.
4. The lemon zest it totally optional, however, if you’d like to add zest but don’t have lemons handy, feel free to use lime or orange zest instead.
5. Instead of all purpose flour use a gluten free all purpose blend based on rice flour with tapioca or potato starch for a gluten-free cake option.
6. No plums? No problem. Feel free to use apples, pears, peaches, cherries, blueberries, raspberries, or a mix.

Fruit Swaps & Juicy Upgrades

Apple + Cinnamon or chopped walnuts

Pear + Vanilla or mini chocolate chips

Peach + Almond extract or toasted coconut

Cherry + Almond extract or dark chocolate chunks

Strawberry + Lemon zest or balsamic glaze drizzle (post-bake!)

Blueberry + Orange zest or a pinch of cardamom

Mango + Toasted coconut or lime zest

Straightforward Plum Cake Is Best Served With

• Coffee such as our Italian Affogato or tea.
• A dollop of whipped cream or crème fraîche.
• A scoop of vanilla ice cream for full dessert mode.

Questions

How do we prevent our cake from turning dense?

Beat eggs and sugar until pale and thick. After that, mix only until the flour disappears. Over-mixing can deflate the batter.

Do we need to peel the Plums or Apples?

No, you do not need to peel either.

Can we make it gluten free?

Certainly. Swap the 1 cup all purpose flour for 1 cup of a gluten free all purpose blend based on rice flour with tapioca or potato starch. Avoid single flours for a full swap, like almond flour, coconut flour, or plain rice flour. Keep in mind, we have not tried to make this recipe gluten-free, so we cannot fully speak on the texture, taste and baking time.

How do we keep fruit from sinking?

Spread it on top, do not press it in. Pat fruit dry, slice thin, and avoid heavy piles in the center.

Which fruits work best?

Plums, apples, pears, peaches, cherries, blueberries, raspberries, or a mix. Keep slices thin, or use small whole berries.

Can we use frozen fruit?

Yes. Do not thaw. Pat quickly if icy, toss with 1 teaspoon flour, then add to the top.

Can we swap the sour cream?

Yes. Use full-fat Greek yogurt 1:1. For dairy-free, use a thick coconut yogurt.

Storage and freezing?

Let the cake cool fully. Store covered at room temp for 1 day, then pop it in the fridge for up to 3 days. Freeze slices for up to 2 months and thaw in the fridge when ready to enjoy.

Ingredients

Makes 15 slices

• 5 whole eggs
• ½ cup sugar
• ⅔ cups sour cream
• 1 cup all-purpose flour
• 1 teaspoon baking powder, make sure it's not expired
• 1 lemon zested, or lime
• 3 sliced plums, peaches or apples will work too

Equipment

• Mixing Bowls
• Stand Mixer
• Zester
• Rectangular baking dish
• Nakiri Knife
• Measuring Cups + Spoons
• Hand Mixer

Method

1. Pre-heat oven to 350F (180 C).
2. In a big bowl or stand mixer add in the eggs and sugar. Beat them for a few minutes with a mixer until they are nice and pale yellow and look like a thick cream.
3. Now, add in your sour cream and lemon zest (optional) and mix it with the mixer for a few seconds until incorporated.
4. Sift in the flour and baking powder to the wet ingredients and mix with the mixer only until incorporated.
5. Pour the batter into a 9-inch cake pan or 10 x 7 inch rectangular baking dish making sure to spray it down first and line it with parchment paper.
6. Arrange thin slices of any fruit you like (we added a double layer of plums) and bake for 30-35 minutes or until a toothpick comes out clean. Cool, cut, and enjoy!
7. Note: Icing sugar is totally optional once the cake has cooled.

Kitchen notes

Fruit

: Plums, apples, pears, peaches, cherries, blueberries, or raspberries all work great. Slice stone fruit and apples thin. Keep berries whole. Frozen fruit is fine – no need to thaw, just toss with a bit of flour before using. Flavor Boosts: Add citrus zest, vanilla, or almond extract. Try cinnamon with apples or a pinch of cardamom with plums. Toppings: Sprinkle turbinado sugar for crunch. Add sliced almonds or walnuts for texture. Finish with icing sugar once cooled. Mix-Ins: Mini chocolate chips pair well with cherries or pears. Crystallized ginger (finely chopped) is delicious with peaches or pears. Dairy Swaps: Use Greek yogurt in place of sour cream. For dairy-free, go with a thick coconut yogurt. Add a splash of milk if the batter feels too thick. Flour Options: A gluten-free all-purpose blend works well. Avoid using almond or coconut flour for a full swap. Sugar: 1/2 cup gives you a light sweetness, 1 cup makes it more dessert-like. Don’t go lower than 1/2 cup for best results. Pan Choices: A 10×7-inch rectangular pan works beautifully. A 9×9-inch square, 9-inch round, or springform pan also does the trick. If using an 8-inch round, add 5 to 10 minutes of bake time. Make It Extra: Brown a bit of butter and mix it into the sour cream for added richness. You can also dust almond flour over the batter before adding fruit to soak up extra juice.