Fresh Plum Cake

This fresh plum cake is soft, moist, and filled with juicy pieces of ripe plums in every bite. The simple yogurt and oil-based batter creates a wonderfully tender crumb, while the fresh plums add a delicious balance of sweetness and gentle tartness.

It is an easy homemade cake made with basic pantry ingredients, making it perfect for using fresh plums during plum season. As the cake bakes, the fruit becomes soft and jammy, creating a beautiful fruity layer throughout the tender vanilla cake.

Finished with a light dusting of powdered sugar, this fresh plum cake is simple enough for an everyday dessert but beautiful enough to serve to guests. Enjoy it slightly warm or completely cooled with a cup of coffee or tea.

Fresh plums are perfect for simple home baking because they become soft, juicy, and almost jammy in the oven, adding a beautiful sweet-tart flavor to every slice. For the best texture, choose plums that are ripe but still firm enough to hold their shape while the cake bakes.

If you enjoy easy desserts made with seasonal fruit, you may also love my Easy Peach Upside Down Cake. For helpful tips on choosing, ripening, and storing fresh plums, visit the USDA Seasonal Produce Guide for Plums.

Quick Recipe Info

• Prep Time: 20 minutes
• Bake Time: 40–50 minutes
• Total Time: 1 hour 10 minutes
• Oven Temperature: 350°F (175°C)
• Servings: 8 slices
• Pan Size: 10-inch (26 cm) round cake pan
• Difficulty: Easy

Why You’ll Love This Fresh Plum Cake

This simple seasonal cake combines a tender vanilla crumb with plenty of sweet and juicy fresh plums.

• Soft and moist: Yogurt and oil give the cake a wonderfully tender texture that stays moist for days.
• Loaded with fresh plums: Every slice is filled with soft, juicy fruit and a delicious sweet-tart flavor.
• Quick and easy to prepare: The simple batter comes together without any complicated techniques.
• Made with everyday ingredients: You only need a few basic pantry staples and fresh seasonal fruit.
• Perfect for any occasion: Serve it as an everyday dessert, an afternoon treat, or a simple cake for guests.

Ingredients You’ll Need

This fresh plum cake is made with simple baking staples and plenty of ripe, juicy plums. For the best flavor and texture, use plums that are ripe but still firm enough to hold their shape during baking.

• Fresh plums: Choose sweet, ripe plums without overly soft spots. Wash, pit, and cut them into quarters before adding them to this fresh plum cake.
• All-purpose flour: Provides the structure for the cake while keeping the crumb soft and tender.
• Baking powder and baking soda: The combination helps the yogurt-based batter rise evenly and creates a light texture.
• Salt: Balances the sweetness and enhances the vanilla and fruit flavors.
• Neutral oil: Use a mild oil such as vegetable, canola, or sunflower oil so it does not overpower the plums. Oil also keeps the cake moist for longer.
• Granulated sugar: Sweetens the batter, while a small additional amount is sprinkled over the plums before baking.
• Eggs: Give the cake structure and help create a soft, rich crumb.
• Plain yogurt: Adds moisture and a gentle tanginess while keeping the fresh plum cake wonderfully tender. Full-fat yogurt gives the best texture.
• Vanilla extract: Adds warmth and complements the natural sweetness of the fresh plums.
• Powdered sugar: An optional finishing touch that makes the baked fresh plum cake look simple and beautiful.

How to Make Fresh Plum Cake

1. Prepare the Oven and Cake Pan

Preheat the oven to 180°C (350°F). Line the bottom of a 10-inch (26 cm) round cake pan with parchment paper. Lightly grease the sides of the pan to make the baked cake easier to remove. Using parchment paper is especially helpful because the cake contains plenty of juicy plums and has a soft, tender texture.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients separately helps distribute the leavening agents evenly throughout the batter. Set the bowl aside while you prepare the plums and wet ingredients.

3. Prepare the Fresh Plums

Wash the plums, cut them in half, and remove the pits. Cut each plum into four pieces and place them in a bowl. Sprinkle the plums with 1 tablespoon of granulated sugar and gently toss until the fruit is evenly coated. Set them aside while you prepare the cake batter.

4. Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, neutral oil, plain yogurt, and vanilla extract. Continue mixing until the ingredients are smooth, evenly combined, and the sugar begins to dissolve.

5. Make the Cake Batter

Gradually add the dry ingredients to the wet mixture. Stir gently until you have a smooth batter with no visible lumps of flour. Avoid overmixing once the flour has been added. Mix only until everything is combined so the finished cake remains soft and tender.

6. Add the First Layer of Batter and Plums

Pour half of the cake batter into the prepared pan and spread it into an even layer. Arrange half of the prepared plum pieces over the batter with the skin side facing up. Distribute them evenly so every slice contains plenty of juicy fruit.

7. Add the Remaining Batter and Plums

Carefully pour the remaining batter over the first layer of plums. Use a spatula to spread the batter gently and evenly without moving the fruit underneath. Arrange the remaining plum pieces beautifully over the top of the cake, again placing them with the skin side facing up. Press them only very lightly into the batter.

8. Bake the Cake

Bake the plum cake in the preheated oven for 40–50 minutes, or until the top is golden and the center is fully baked. Check the cake after about 40 minutes by inserting a toothpick into the center, avoiding the pieces of fruit. When the toothpick comes out clean or with only a few moist crumbs, the cake is ready. If the top begins to brown too quickly before the center is finished, loosely cover the cake with aluminum foil for the remaining baking time.

9. Cool and Transfer to a Serving Plate

Remove the baked cake from the oven and allow it to cool in the pan for approximately 1 hour. Cooling gives the soft cake time to set and makes it much easier to remove without breaking. Carefully loosen the edges with a thin knife, remove the cake from the pan, and transfer it to a large serving plate. Once completely cooled, finish it with a light dusting of powdered sugar before slicing and serving.

How to Serve Fresh Plum Cake

Allow the cake to cool completely before slicing so the soft crumb and juicy plum layers have time to set. Just before serving, dust the top lightly with powdered sugar for a simple and beautiful finish.

Serve the cake at room temperature with a cup of coffee or tea. It is also delicious with a spoonful of lightly whipped cream or a small scoop of vanilla ice cream, especially while the cake is still slightly warm. For neat slices, use a sharp knife and wipe the blade between cuts.

How to Store and Freeze Fresh Plum Cake

To keep your fresh plum cake soft and moist, allow it to cool completely before storing. Cover the cake tightly with plastic wrap or place it in an airtight container.

You can store it at room temperature for up to 2 days in a cool, dry place. For longer storage, keep it in the refrigerator for up to 4-5 days. Let refrigerated slices sit at room temperature for about 20 minutes before serving for the best texture and flavor.

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze this fresh plum cake for up to 2 months. Thaw the slices overnight in the refrigerator or at room temperature for a few hours. For the best appearance, add the powdered sugar only after the cake has thawed.

Frequently Asked Questions

Nutrition Per Serving

One slice of Fresh Plum Cake, based on 8 servings, contains approximately:

• Calories: 350 kcal
• Carbohydrates: 47 g
• Protein: 5 g
• Fat: 16 g
• Saturated Fat: 2 g
• Cholesterol: 47 mg
• Sodium: 140 mg
• Fiber: 2 g
• Sugar: 28 g

Nutrition values are estimates based on 8 slices and do not include the optional powdered sugar used for dusting.

Conclusion

This fresh plum cake is a simple and delicious way to enjoy fresh seasonal plums. The soft yogurt-based cake stays wonderfully moist, while the layers of juicy fruit add a beautiful sweet-tart flavor to every bite.

With easy-to-find ingredients and a straightforward preparation, it is the perfect fresh plum cake for everyday baking, afternoon coffee, or a relaxed dessert with family and friends. Finish it with a light dusting of powdered sugar and enjoy every soft, fruity slice of your homemade fresh plum cake.

Happy baking!

Inga

Fresh Plum Cake

This Fresh Plum Cake combines a soft, moist yogurt cake with layers of sweet and juicy fresh plums. It is easy to prepare with simple ingredients and finished with a light dusting of powdered sugar.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour 188g
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2/3 cup granulated sugar 133g
• 2 large eggs
• 1/2 cup neutral oil 120ml
• 3/4 cup plain yogurt 180ml
• 1 tsp vanilla extract
• 1 1/2 lb fresh plums 700gr
• 1 tbsp granulated sugar
• Powdered sugar, for dusting, optional

Equipment

• 1 10-inch (26 cm) round cake pan
• 1 Parchment paper
• 1 Two mixing bowls
• 1 Whisk
• 1 Rubber spatula
• 1 Sharp knife
• 1 Cooling rack or large serving plate

Method

 

1. Instructions

   Preheat the oven to 350°F (175°C).
2. Line the bottom of a 10-inch (26 cm) round cake pan with parchment paper and lightly grease the sides.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Wash the plums, remove the pits, and cut each plum into four pieces. Place them in a bowl, sprinkle with 1 tablespoon of granulated sugar, and gently toss to coat.
5. In a large mixing bowl, whisk together the eggs, ⅔ cup granulated sugar, oil, yogurt, and vanilla extract until smooth and evenly combined.Add the dry ingredients to the wet ingredients. Mix gently just until the batter is smooth and no dry streaks or large lumps of flour remain. Do not overmix.
6. In a large mixing bowl, whisk together the eggs, ⅔ cup granulated sugar, oil, yogurt, and vanilla extract until smooth and evenly combined.Add the dry ingredients to the wet ingredients. Mix gently just until the batter is smooth and no dry streaks or large lumps of flour remain. Do not overmix.
7. Pour half of the batter into the prepared cake pan and spread it into an even layer. Arrange half of the plums over the batter with the skin side facing up.
8. Pour the remaining batter over the plums and gently spread it evenly. Arrange the remaining plum pieces over the top, again with the skin side facing up.
9. Bake for 40-50 minutes, or until the top is golden and a toothpick inserted into the center of the cake, away from the fruit, comes out clean or with a few moist crumbs.
10. Remove the cake from the oven and allow it to cool in the pan for approximately 1 hour.
11. Carefully loosen the edges, remove the cake from the pan, and transfer it to a large serving plate.
12. Dust with powdered sugar before slicing and serving.

Notes

• Choose plums that are ripe but still firm so they hold their shape while baking.
• Use a neutral-tasting oil, such as vegetable, canola, or sunflower oil.
• Avoid overmixing the batter after adding the flour, as this can make the cake dense.
• Oven temperatures vary, so begin checking the cake after 40 minutes.
• Insert the toothpick into the cake batter rather than directly into a plum, since the fruit will remain moist.
• Allow the cake to cool before removing it from the pan so the soft crumb and juicy fruit layers have time to set.
• Add powdered sugar shortly before serving, especially if the cake has been refrigerated or frozen.