Indulge in the irresistible charm of this classic plum cake, a comforting dessert that showcases the natural sweetness and tang of ripe plums. Baked to golden perfection in a buttery, vanilla-scented batter, this simple yet elegant cake is a treasured treat enjoyed in kitchens across Europe and beyond. Whether you’re looking for a cozy weekend bake or a crowd-pleasing dessert for guests, this plum cake delivers with its balance of flavors, ease of preparation, and versatility. With just a handful of basic ingredients and seasonal fruit, you can create a delightful, moist cake that feels both homey and refined.
This recipe is made with plums nestled into a soft, slightly dense cake enriched with oil, eggs, sugar, and vanilla. As it bakes, the plums soften and release their juices, adding a burst of fruity flavor to each bite. It’s perfect served warm with a dusting of powdered sugar or a scoop of ice cream. Let’s explore this luscious plum cake step by step—and uncover why it has been a beloved dessert in many households.
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients
For the fruit topping:
• 500g ripe plums, halved and pitted
• 3 tablespoons sugar (60g), for sprinkling over the fruit
For the cake batter:
• 1 large egg
• 4 tablespoons sugar (80g)
• 8g vanilla sugar (or 1 teaspoon vanilla extract)
• 10 tablespoons neutral oil (100ml) – such as sunflower or canola oil
• 8g baking powder (about 2 teaspoons)
• 250g all-purpose flour
Additional:
• Butter, for greasing the pan
• Springform or round cake pan, 26cm diameter
Step-by-Step Cooking Directions
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Prepare the Plums
Wash the plums thoroughly, then slice them in half and remove the pits. Set the halved plums aside. If they are very large, you may choose to quarter them for a more even bake. -
Preheat the Oven
Preheat your oven to 180°C (350°F). Lightly grease a 26cm cake mold or springform pan with butter to prevent sticking. -
Make the Cake Batter
In a large bowl, crack in the egg and add the 4 tablespoons (80g) of sugar along with the vanilla sugar or vanilla extract. Beat with a whisk or mixer until the mixture becomes pale and slightly fluffy. -
Add the Oil
Gradually pour in the oil while continuing to whisk. Mix until fully incorporated and smooth. -
Add Dry Ingredients
Sift together the flour and baking powder. Gradually add to the wet ingredients, stirring until a thick but smooth batter forms. -
Assemble the Cake
Pour the batter into the greased cake mold and spread it evenly with a spatula. Gently press the plum halves into the batter, cut side up, arranging them in a circular pattern or a rustic scattering. -
Sprinkle Sugar Over Plums
Sprinkle 3 tablespoons (60g) of sugar evenly over the top of the plums. This will caramelize during baking and enhance their natural sweetness. -
Bake the Cake
Place the cake into the preheated oven and bake at 180°C (350°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. -
Cool and Serve
Allow the cake to cool slightly before removing it from the pan. Serve warm or at room temperature, optionally dusted with powdered sugar.
Nutritional Information
(Per slice, based on 10 servings)
• Calories: 230
• Protein: 3g
• Fat: 10g
• Carbohydrates: 33g
• Fiber: 1.5g
• Sugars: 19g
This cake is relatively light for a dessert and can be enjoyed as part of a balanced diet.
The Origins and Popularity of the Recipe
Plum cakes have long been a staple in European baking, especially in Central and Eastern Europe. Known as “Zwetschgenkuchen” in Germany or “Szilvás süti” in Hungary, these rustic cakes are deeply rooted in seasonal traditions. When plums ripen in late summer, families make use of the bounty with simple, fruit-forward desserts like this one.
The popularity of plum cake is tied to its versatility—each country and even each household may have a slightly different variation. Some use yeast dough, others sponge batter, but the principle remains the same: fresh plums atop a tender base. Over time, this recipe has traveled far and wide, beloved for its nostalgic flavors and adaptability.
Reasons Why You’ll Love the Recipe
• Easy to make: Requires no fancy equipment or advanced skills.
• Seasonal and fresh: Makes the most of ripe summer plums.
• Not overly sweet: Balanced flavor profile with natural tartness from the fruit.
• Versatile serving options: Enjoy it plain, with ice cream, or dusted with sugar.
• Beautiful presentation: The plums create a stunning top layer that’s photo-worthy.
Health Benefits
While this is a dessert, it does bring a few nutritional perks:
• Plums are high in antioxidants that help reduce inflammation.
• Fiber-rich fruit aids digestion and contributes to satiety.
• Using oil instead of butter can reduce saturated fat content.
• Lower in sugar than many frosted cakes, making it a lighter option.
Serving Suggestions
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Dust with powdered sugar for a classic touch.
• Pair with afternoon tea or coffee for a delightful snack.
• Cut into squares and pack in lunchboxes for a sweet midday treat.
Common Mistakes to Avoid
• Using underripe plums: They won’t soften properly and may be too tart.
• Not greasing the pan well: This cake can stick if the pan isn’t properly prepped.
• Overmixing the batter: This can make the cake dense instead of tender.
• Overbaking: Keep a close eye on the cake in the final minutes to prevent drying out.
Pairing Recommendations
• Drinks: Serve with herbal tea, cappuccino, or a chilled Riesling.
• Main dishes: After a light meal such as grilled chicken or a fresh salad, this dessert is the perfect ending.
• Other desserts: Offer with a selection of other fruit-based treats like apple strudel or lemon tart for variety.
Cooking Tips
• Use room temperature eggs for a smoother batter.
• Swap part of the all-purpose flour with almond flour for a nuttier taste.
• For a gluten-free version, use a 1:1 gluten-free baking mix.
• You can line the bottom of the cake pan with parchment for easier removal.
Similar Recipes to Try
• Peach Upside-Down Cake – Perfect for summer stone fruits.
• German Apple Cake – Another rustic fruit cake with cozy spices.
• Berry Buttermilk Cake – A light and tangy treat with fresh berries.
• Italian Olive Oil Cake – Rich and moist with citrus zest.
Variations to Try
• Add cinnamon or cardamom to the batter for a warm spice note.
• Top with slivered almonds before baking for extra texture.
• Use mixed stone fruits like apricots, cherries, or nectarines.
• Drizzle with a lemon glaze after baking for a tangy finish.
Ingredient Spotlight
• Plums: Juicy and tart, plums bake beautifully and add natural moisture to cakes. Rich in vitamin C and antioxidants, they bring both flavor and nutrition.
• Oil: Unlike butter, oil creates a tender crumb and keeps the cake moist even after a day or two.
• Vanilla Sugar: This pantry staple in many European kitchens infuses baked goods with a subtle vanilla aroma that elevates simple recipes.
Conclusion
This classic plum cake is more than just a dessert—it’s a comforting reminder of traditional home baking at its best. With a simple batter and ripe, juicy plums, you’ll have a treat that pleases all ages and occasions. It’s easy enough for everyday baking, yet elegant enough for special moments. Whether you’re using plums from your garden or picking some up at the market, this cake is a fantastic way to let seasonal produce shine. Bake it once, and it might just become a regular feature in your dessert repertoire.
Frequently Asked Questions
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Can I use canned or frozen plums?
Yes, but fresh plums provide the best texture. If using frozen, thaw and drain them well to avoid excess moisture. -
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready. -
Can I double the recipe?
Yes, for a larger crowd, double the ingredients and use a larger rectangular pan. Adjust the baking time accordingly. -
Can I use butter instead of oil?
Yes, melted butter can be used, but oil generally results in a moister texture. -
Can I reduce the sugar?
Absolutely. Reduce by 10–20g if your plums are particularly sweet or if you prefer a less sugary cake. -
How long will this cake keep?
Stored in an airtight container at room temperature, it will stay fresh for 2–3 days. Refrigerate for longer shelf life. -
Is this recipe suitable for vegans?
Not as written, but you can replace the egg with a flax egg and use plant-based milk and yogurt in some variations. -
Can I add a crumb topping?
Yes, a streusel topping made with butter, sugar, and flour adds crunch and sweetness. -
What if I don’t have a 26cm pan?
You can use an 8- or 9-inch round cake pan. Baking time may vary slightly. -
Can this cake be frozen?
Yes. Cool completely, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw at room temperature.