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finished plum cake on a serving plate with a plate of plums and sliced plums behind it

Plum Cake

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Kelsie



  • 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



  1. 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.
  2. Whisk the flour, baking powder, and salt together in a small bowl. (These are your dry ingredients.)
  3. Place the butter in a medium bowl and beat with an electric mixer until creamy.
  4. 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.
  5. 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.
  6. Scrape the batter into the prepared pan and spread into an even layer.


  1. Slice your plums into eight wedges each and remove the pits. Stir the sugar and cinnamon together in a small bowl.
  2. 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.
  3. 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.
  4. Cool to room temperature on a wire rack, then dust with powdered sugar and serve with whipped cream (if desired).

Recipe Notes

  • 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.