Plum Cake

Plum Cake

Plum Cake

So this is my favorite cake and I am not one to say that lightly because I love cake and am generally not fussy as to what kind (well, except for those grocery store monstrosities with the super strong icing. There I draw the line. Expensive and inedible. Why do people do it I ask? Mix from a box is better, but I digress.) This is damn good cake. Like seriously good. It’s a combination of a coffee cake, with its notes of cinnamon and butter and a jam filled cake with its wonderful layer of rich plums. So, good. Sooo good. Plus, it us un-iced and I am not actually an icing fan so this is a win in my book. I know that must sound odd not to like icing all that much, but I generally find that it’s too sweet and there is too much of it. It overpowers the cake. Or, perhaps I’ve just been ruined by the aforementioned grocery stores cakes… Anyway, this is the cake to try and one I want for my birthday except it’s not during plum season, alas.

Back story of a sort. We went apple picking and had a wonderful time. I’ve got lots of jars of apple sauce and butter to post about which we are happily eating through. When we went to get apples and pumpkins for Jack o’ Lanterns the little store at the farm was selling a number of other kinds of fresh produce. There my middlest boy spotted a huge box of plums and begged to get some. Now I’m not one to turn down a request for fresh fruit from my kids even if plums are not normally a favorite of mine. I like them, don’t get me wrong, but I have more favorite fruit. So what to do with the box of plums? Now my son did happily eat a bunch of them. He likes fruit quite a bit and even insisted on taking the box of plums to his grandmother’s house the next day. However, there are only so many plums a small person can eat in a day. So I started to google… And I found the infamous plum cake from the New York Times courtesy of the blog Smitten Kitchen   According to her, it remains one of their most requested recipes. Having tasted it, I can see why. The other thing she mentions is that you can vary the cinnamon between one teaspoon and a tablespoon. I went for right in the middle and that worked well for me. Now I find myself eagerly awaiting plum season once again. (not words I thought I’d say) This time I have a plan to try freezing the plums for further potential cakes. Oh and I might need to add a plum tree or two or three or four to my fruit tree menagerie outside. I’m sure my husband will be fine with it, so long as I leave him a slice of cake… In Russian here

Serves: 5-6

Reheats: Beautifully, this is actually even better the next day

Freezes: Probably and I will try freezing the plums for future cakes

Kid Friendly Tasks: Plum Picker


  • 1 c flour
  • 1 tsp Baking Powder
  • 1 c sugar plus 2 tbsp for topping
  • ½ c butter
  • 1 dash Salt
  • 2 large Eggs
  • 12 Italian prune plums, halved and pitted
  • 2 tsp lemon juice
  • 1.5 tsp Cinnamon


  1. Heat oven to 350.
  2. Cream butter and 1 c sugar together until pale yellow. Add eggs and mix well. Add flour, baking powder and salt and mix well to combine.
  3. Spoon batter into 9 in spring form pan. Make a single layer of plums, over lapping slightly if needed across the top of the cake batter, skin side up. Sprinkle with lemon juice, cinnamon and sugar.
  4. Bake 50 mins or until cake tester comes out clean.

Enjoy! Try to make the cake last until the second day because it’s even better then…

Plum Cake

Plum Cake


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