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–+ servings
Angled view of plum cake with a slice removed on a wood surface.

Easy Summer Plum Cake

Late summer plums shine in this easy-to-make plum cake. Hints of vanilla, cinnamon, and a secret ingredient, take this cake to the next level. Eat alone, or with a scoop of vanilla ice cream. It also makes a great breakfast treat or a delightful teatime indulgence.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 251 kcal

Equipment

  • 1 9-inch springform pan or equivalent-sized pan
  • 1 handheld mixer or stand mixer

Ingredients
  

  • ½ cup unsalted butter, room temperature
  • ½ cup dark brown sugar
  • ¼ cup white granulated sugar
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 5-6 Italian plums pitted and cut into quarters
  • ½ teaspoon lemon zest
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon Fiore di Sicilia *See post for info
  • confectioners sugar for dusting, if desired

Instructions
 

  • Preheat the oven to 350° F. Butter a 9" springform (or equivalent) pan on the bottom and up the sides.
  • Using a stand mixer with the paddle attachment or handheld mixer, cream the butter, brown sugar, and white sugar on medium until creamy. Add the eggs and mix until just combined.
    ½ cup unsalted butter, room temperature, ½ cup dark brown sugar, ¼ cup white granulated sugar, 2 large eggs
  • Add the vanilla extract, Fiori di Sicilia, and lemon zest. Stir to combine and set aside.
    ½ teaspoon pure vanilla extract, ½ teaspoon Fiore di Sicilia, ½ teaspoon lemon zest
  • In a medium bowl, whisk the all-purpose flour, almond flour, baking powder, salt, and cinnamon.
    ½ cup all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
  • Add the wet ingredients to the dry ingredients and mix just until no flour is visible.
  • Spoon batter evenly into the prepared pan. Place the plum slices (skin side up) on top of the batter, and arrange them in a pretty pattern. Press the plums gently into the batter.
    5-6 Italian plums pitted and cut into quarters
  • Bake at 350° F for 32-40 minutes until golden brown, or until a tester comes out clean. Allow to cool completely. Dust with confectioners' sugar if desired.
    confectioners sugar for dusting, if desired

Notes

This cake can be stored in the fridge for up to 3 days, or wrapped tightly and frozen for up to 3 months. 

Nutrition*

Serving: 1 sliceCalories: 251kcalCarbohydrates: 32.2gProtein: 3.8gFat: 13.1gSaturated Fat: 7.7gCholesterol: 77mgSodium: 391mgPotassium: 197mgFiber: 1.5gSugar: 18.3gCalcium: 44mgIron: 1mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

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