If you’re a fan of stone fruit then you’ll love this easy and delicious plum cake. Made with simple ingredients in just a few minutes of active time, it’s a delicious summer dessert!
This post is sponsored by Sprouts. As always, opinions are 100% my own—thank you for supporting the brands that make IBK possible!
Am I the only one who loves trying new varieties of fruits and veggies? Tell me I’m not alone.
And the best place to find unique produce this summer? Sprouts! They have all your favorites—peaches, plums, and apricots—but they have some fun new things to try too (think donut peaches and pluots!).
That’s where this cake comes in. It’s a delicious (and easy!) dessert flavored with a little cinnamon and almond extract, and it’s topped with plumsicles! (You can use any stone fruit for your cake though.)
What are plumsicles? Fair question; they were new to me too.
Plumsicles are a gorgeously sweet and juicy fruit with dark purple skin and a beautiful red color inside. They’re absolutely delicious eaten on their own, but baked into a cake they’re the highlight of stone fruit season.
Why you’ll love this recipe:
- It’s really a simple cake, even for people who don’t bake cakes often
- It’s delicious for dessert but you could also serve it for breakfast or brunch
- The almond extract in the cake and cinnamon sugar on top complement the fruit beautifully without being overpowering
How to make your cake
- Beat butter until creamy
- Mix in sugar until light and fluffy, then beat in eggs, and vanilla, and almond extract
- Beat in the dry ingredients until just incorporated
- Spread into a 9-inch cake pan
- Top your cake batter with sliced plums (or whatever stone fruit you like)
- Pour melted butter over the cake and sprinkle with cinnamon sugar
- Bake for about 30 minutes, until the top is golden and the cake is just starting to pull away from the edges of the pan
Recipe notes and tips
•Be sure to use butter to grease your cake pan. The cake didn’t rise as well when I used cooking spray. Just rub a thin layer of butter all over the sides and bottom of the pan—I just use my fingers to do this.
•The butter in your cake needs to be at room temperature so it mixes properly with the other ingredients.
•Butter can take anywhere from 20 minutes to an hour to come to room temperature; it just depends on the temperature of your kitchen. Your butter is ready to use if, when you press it lightly with your finger, it gives slightly but still holds its shape.
•If you don’t like cinnamon you can omit the cinnamon from the top—just don’t skip adding the butter and sugar on top! They add really good flavor.
•Don’t over-bake your cake. It will dry out quickly if it’s in the oven too long so watch it carefully. It’s done when a toothpick comes out clean when inserted into the center and the edges of the cake are just starting to pull away from the cake pan.
How to store your cake
The cake is best served the same day it’s made but it can be stored in the fridge, covered with plastic wrap, for up to 2 days.
If you refrigerate your cake, I recommend bringing it back to room temperature before serving.
Did you make this easy plum cake? Great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
This plum cake is an easy summer dessert that you can make with any stone fruit you like. It's simple to make and absolutely delicious!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature (plus more for greasing pan)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 2 to 3 plums 8 to 12 ounces
- 1 tablespoon unsalted butter melted
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- powdered sugar and whipped cream for serving optional
- Preheat the oven to 350 degrees. Use a little butter to grease a 9-inch round cake pan—don’t spray it with cooking spray, you need to use butter or the cake won’t rise properly. Set pan aside.
- Whisk the flour, baking powder, and salt together in a small bowl. (These are your dry ingredients.)
- Place the butter in a medium bowl and beat with an electric mixer until creamy.
- Add the sugar and beat on medium speed for about 3 minutes, scraping down the sides and bottom of the bowl as needed. The mixture should get very light and fluffy.
- Add the vanilla extract, almond extract, and eggs and beat until well combined. Turn mixer to low and mix in the dry ingredients until just combined.
- Scrape the batter into the prepared pan and spread into an even layer.
- Slice your plums into eight wedges each and remove the pits. Stir the sugar and cinnamon together in a small bowl.
- Arrange the plums in concentric circles on top of the cake. Pour the melted butter over the plums, then sprinkle the cinnamon sugar over that.
- Bake 30 to 40 minutes, until the cake is just starting to pull away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean.
- Cool to room temperature on a wire rack, then dust with powdered sugar and serve with whipped cream (if desired).
- The cake is best served the same day it’s made but it can be stored in the fridge, covered with plastic wrap, for up to 2 days. I recommend bringing it back to room temperature before serving from the fridge.
- Don’t over-bake your cake. It will dry out quickly if it’s in the oven too long so watch it carefully.
- I used plumsicles for my cake but I tested the recipe with peaches, apricots, and regular plums; they’re all delicious! The process and baking time remain the same regardless of the fruit you use.