It’s seriously the easiest thing to bake, and it tastes like you spent way more time on it than you actually did. Think rustic, cozy, and totally foolproof. If you’re like me and sometimes, okay often, forget you have people coming over until like, an hour before they arrive, this is your lifesaver. Seriously.

My husband, bless his heart, isn’t the biggest sweets person, but this cake? He devours it. The first time I made it, he ate half the dang thing in one sitting! The kids love it too, especially with a scoop of vanilla ice cream. It’s become our Sunday afternoon tradition, which honestly, mostly means I finally got around to doing the dishes from Saturday. We all sit around the table, maybe yelling at each other a little, but definitely enjoying this simple, plum-filled goodness. Last week, my youngest tried to “help” me and dumped a whole cup of sugar in…I just rolled with it and you know what? Still edible. That’s how forgiving this recipe is.

Why You’ll Love This Easy Plum Cake Recipe

It’s seriously SO easy. Like, barely-more-than-opening-a-box-mix easy.
Plums are gorgeous! And this cake makes them look even prettier.
It tastes way fancier than it is. Impress your friends (and yourself!) without breaking a sweat.
The smell alone will make your house feel like a bakery…or at least a really good-smelling apartment.
It’s the perfect excuse to eat cake for breakfast (don’t judge).

How to Make It

Okay, so first things first, you wanna cream together your butter and sugar. Don’t worry if you don’t have a fancy mixer – I usually just use a fork and some elbow grease. It’s a good arm workout, right? Then, crack in those eggs, one at a time. I usually get a little shell in there, because who doesn’t? Just fish it out, no biggie.

Next, you’re gonna mix in all the dry stuff. Don’t overmix it! Unless you want a tough cake, which, trust me, you don’t. Just mix until it’s barely combined. A few streaks of flour are totally fine. Now, here’s the fun part: Fold in those beautiful, juicy plum slices! Make sure they’re nicely distributed so every bite is plum-tastic.

Pour the batter into your pan – I usually use a springform pan because it looks fancy, but a regular cake pan works just fine too. Just grease it well so the cake doesn’t stick. I once forgot to grease the pan and…well, let’s just say I had to eat cake with a spoon that day.

Bake it until it’s golden brown and a toothpick inserted into the center comes out clean. And by “clean,” I mean mostly clean. A few crumbs are okay. Let it cool completely before slicing. And try not to eat the whole thing in one sitting…but if you do, I won’t judge.
Easy Plum Cake Recipe

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Ingredient Notes

Plums: Okay, so obviously you need plums. I usually use the dark, juicy ones, but honestly, any kind will work. If they’re super ripe, the cake will be extra moist (and maybe a little messy, but who cares?).
Butter: Use softened butter! This is important. I’ve tried using cold butter straight from the fridge and it’s just a disaster. Let it sit out for a bit, or microwave it for like, 10 seconds. But don’t melt it! Unless you want a greasy cake.
Sugar: I usually use granulated sugar, but brown sugar would also be delicious. Or even honey! I’m not sure if it would work, but I think it would. Experiment a little!
Flour: All-purpose flour is what I usually have on hand, but you could probably use a gluten-free blend if you’re into that. Just don’t use cake flour – it’s too light and the cake will fall apart. Trust me, I’ve been there.
Eggs: Gotta have eggs! They bind everything together. I once tried using applesauce instead of eggs (don’t ask), and it was a gummy mess.

Recipe Steps:

Cream: Cream the softened butter and sugar together until light and fluffy.
Beat: Beat in the eggs one at a time, mixing well after each addition.
Combine: In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually Add: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold: Gently fold in the sliced plums.
Pour: Pour the batter into a greased cake pan.
Bake: Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean.
Cool: Let the cake cool completely before slicing and serving.

What to Serve It With

This cake is amazing on its own, but if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. You could also sprinkle it with some powdered sugar or drizzle it with honey. Or, you know, just eat it straight from the pan. No judgment here.

Tips & Mistakes

Don’t overmix the batter! I cannot stress this enough. Overmixing leads to a tough cake, and nobody wants that.
Make sure your butter is softened! I’ve said it before, but it bears repeating.
If your plums are super juicy, you might want to toss them with a little flour before adding them to the batter. This will help prevent the cake from getting soggy.
Keep an eye on the cake while it’s baking. Ovens vary, so it might need more or less time. You’ll know it’s ready when it’s golden brown and the toothpick comes out clean.ish!

Storage Tips

Store any leftover cake in an airtight container at room temperature. It’ll stay good for a few days, but let’s be real, it probably won’t last that long. And yes, you can totally eat it cold straight from the fridge. I might or might not have done that for breakfast once or twice. It’s basically plum toast.

Variations and Substitutions

Okay, so I’ve experimented with this recipe a lot. If you don’t have plums, you can use other fruits like peaches, apricots, or even blueberries. I once used canned peaches when I was out of fresh fruit, and it was surprisingly good! Just make sure to drain them well.

You can also add spices like cinnamon, nutmeg, or cardamom to the batter. I love a little cinnamon in mine, especially in the fall. And if you’re feeling adventurous, you could add a splash of rum or brandy to the batter. Because why not?

If you want to make it vegan, I haven’t tried it myself, but you could probably substitute the eggs with applesauce or flax eggs. And use a vegan butter substitute. Let me know if you try it and how it turns out!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use your favorite gluten-free flour blend. I’ve done it, and it’s still yummy. Just watch it while it bakes; gluten-free stuff can be a bit finicky.

Do I have to peel the plums first? Asking for a friend.

Nope! The skin is part of the charm (and the nutrients!). Just wash them good.

Can I use frozen plums instead of fresh?

Yeah, just thaw them first and drain off any extra juice. They might be a little softer, but it’ll still work.

How sweet is this? Can I tone it down a bit?

It’s not overly sweet, but you can definitely reduce the sugar if you want. Or, use a natural sweetener like honey or maple syrup. Just remember it might affect the texture a bit.

What if I skip the cinnamon?

Totally fine! It’s just a suggestion. The cake will still be delicious without it. Maybe add a little vanilla extract instead?

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Easy Plum Cake Recipe