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This blog post is all about making an easy plum cake that’s perfect for summer.
This is the cake I make when I want something cozy but not too sweet, and it always feels just right with a cup of tea or coffee.
It’s light, soft, and lets the fruit shine.
The plums sink slightly into the batter as it bakes, getting jammy and tart in the best way.
It’s the kind of cake you can whip up on a weekday afternoon with fruit that’s starting to soften on your counter.
This plum cake is simple, rustic, and fuss-free.
You don’t need a mixer, fancy ingredients, or any special steps.
It’s a one-bowl batter and comes together in about 15 minutes.
You can serve it slightly warm, at room temperature, or even chilled from the fridge.
It holds up really well and somehow tastes even better the next day.
Tips for Making It Simple
- No mixer required: Just use a whisk and a spatula.
- Use any stone fruit: Peaches, nectarines, or apricots work beautifully if you don’t have plums.
- Don’t overthink the arrangement: Slice the plums and scatter them on top—this cake is meant to look rustic.
- Add-ins are optional: A little almond extract or cinnamon is lovely but not essential.
Ways to Switch It Up
- Almond twist: Add ¼ tsp almond extract to the batter and sprinkle sliced almonds on top before baking.
- Cinnamon sugar: Mix 1 tbsp sugar with ½ tsp cinnamon and sprinkle over the fruit before baking.
- Gluten-free: Sub in a 1:1 gluten-free flour blend.
- Dairy-free: Use a neutral oil (like avocado or light olive oil) and your favourite plant milk.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square baking dish with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl or large measuring cup, whisk milk, melted butter, egg, and vanilla.
- Pour the wet into the dry and mix until just combined—don’t overmix.
- Pour the batter into your prepared pan and smooth the top.
- Arrange the plum slices over the batter. They’ll sink slightly as it bakes.
- Bake for 40–45 minutes, or until golden and a toothpick comes out clean.
- Let cool for 10–15 minutes, then dust with powdered sugar if you like.
