It’s Plum Cake Season!

by Lisa on August 14, 2016

It’s finally here, plum cake season. To some people summer means vacations, long sunny days or casual Fridays at work. One of the things that makes summer for me is plum cake season. WOo HOo!! Years ago my brother gave me a recipe for plum cake. It called for 12 plums pitted and cut into quarters. It was made in a spring foam pan—the ones used to make cheesecake—which I’d have to buy especially for this recipe. Seemed like a lot of effort. So I never made the cake.

Then one summer a friend asked if I’d like some plum from her backyard tree. She had a bumper crop and needed to get rid of bags full. What the heck, sure I’ll take a couple dozen and give this plum cake a try.

What an easy recipe! I whipped up the batter, quartered the plums and stood them on end in the cake. The house filled with the most delicious sweet smell. Cinnamon and almond. Tart plums and sweet cake. It looked picture perfect when it came out of the oven. Gee must’ve done it right.

My boys were happy to have a new dessert to try after dinner. And it was amazing. No. Really. We were all surprised at how tasty it was. It was noteworthy. We wanted to share this discovery with everyone we knew. I asked for more backyard plums and made cake after cake. I gave one to each of our neighbors. I sent one with my husband to work. I took one to choir practice. I froze several for later. It was a sweet season. That was 5 years ago. Now we all wait for plum cake season.

This year looks like another bumper crop. I have five grocery bags full of plums. So far I’ve made 4 cakes and only put a small dent in the first bag of plums. So glad this baby freezes well! I’ve got the recipe memorized by now. Here I’ll share it with you it’s so yummy and easy you should give it a try.

Plum Cake

Butter an 8 or 9 inch springfoam pan

Preheat oven to 375°

Beat together ½ cup softened unsalted butter and 1 cup sugar

Add 2 eggs, one at a time

Mix in 1 tsp each almond and vanilla extracts

Sift together and add 2 cups flours and 4 tsps baking powder

The batter will be stiff but cram it into the prepared pan, smooth with spatula

It will not seem like enough batter for a cake but it is

Pit and quarter 10 to 12 plums

Stand each plum piece in the batter not touching the edges of the pan or each other

Mix together ½ cup sugar and 1 tsp cinnamon

Sprinkle evenly over the top of the cake

It will seem like a lot of sugar topping but use it all, this makes a lovely crust on top

Bake for 45 to 60 minutes till golden brown and a toothpick comes out clean

This cake freezes VERY WELL you can enjoy it in January too!


    { 12 comments… read them below or add one }

    Robin July 3, 2012 at 5:16 pm

    Thanks for sharing the recipe – it looks wonderful. I got a kick out of how you explained things (It will not seem like enough batter for a cake but it is, and cram it in the pan) Very funny! Have you ever tried it with peaches? I bet they’re good too!


    Lisa July 6, 2012 at 7:10 pm

    I add those tips cause I wondered about things the first time I made the recipe. I have not tried this with peaches but I’ll bet it works. I’ve done apricots, strawberries and blueberries. It seems the batter will take any fresh fruit. teehee


    Yvonne July 4, 2012 at 11:02 am

    If I were home (we’re in Tacoma for two weeks) I’d make this as we have a bumper crop of Santa Rosa plums coming in now. Hopefully neighbors will pick some and enjoy them. Going to email recipe to a friend and hope she goes and picks some and makes your cake!


    Lisa July 6, 2012 at 7:08 pm

    May the recipe go far and wide! You’llwant to try it when you are near an oven and it’ snot 100° outside! Enjoy


    Donna Luers July 5, 2012 at 1:14 pm

    Thanks Lisa for the yummy recipe. I had it a long time ago from family in. Germany but had misplaced it. I plan to make it as soon as the heat let’s up here in the Chicago land . We have had a lot of 100 degrees days, today 102!!! Not a good time to be baking.
    Many thanks,


    Lisa July 6, 2012 at 7:06 pm

    I”m so glad you recognize the recipe. How fun to find an old favorite. But yeah, you will have to wait to fire up the oven when it cools down. Ouch to 102°!


    Dom July 6, 2012 at 8:02 am

    Bulletproof instruction! The world is a better place for this recipe, thanks for sharing.


    Lisa July 6, 2012 at 7:04 pm

    Enjoy. I tried to include the tips that made it easier for me. I make them two at a time these days. My freezer is nearly full! teehee Nearly….


    Donna August 31, 2013 at 9:18 am

    Question about the cake, do you peel the plums and if not do you put them in the cake peel side up or down?
    Thanks I want to try this.


    RoryLynnLemond August 19, 2016 at 8:44 am

    It was fun to Check out some of your pages and blog and website..did not realize you have a knitting site..did not find your coloring book on any of the pages I looked at but would live to win it would be an honor..I did not see where you can sign up for blog or Facebook..thanks


    Jacki August 24, 2016 at 10:38 am

    I think you are pretty amazing. Love your blog – and know of what you speak regarding your plum cakes. It is one of my favorites. I’m glad to have found your site – will stay tuned. Have a great day —


    Lisa July 6, 2012 at 7:07 pm

    Thanks for the shout out! ANd if you come to knitting this Saturday Toni I’ll be giving a demo on how to make the cake. WE could all use a second helping. teehee


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