Moist Plum Cake

A cake like this carries a quiet charm. I remember standing at the counter with a bowl of freshly sliced plums, their deep red flesh staining my fingertips, and knowing they would be the star.

The batter felt almost secondary—soft, buttery, and pale—waiting to hold the fruit in place.

As the cake baked, the plums sank ever so slightly, releasing their juice into the crumb, leaving faint streaks of ruby against golden sponge.

The scent was both fruity and warm, filling the kitchen in a way that made it impossible not to hover near the oven door.

What I love about this plum cake is the way it balances—sweet yet tangy, soft yet juicy, simple in appearance but elegant once on the table.

The plum slices arrange themselves into a pattern that looks far more impressive than the effort it takes, and a scattering of fresh mint on top adds a freshness that feels complete.

Served warm or cooled, with tea or a quiet afternoon, it has that rare quality of making time slow down just a little.

Table of Contents

Plum Cake Recipe

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
A pinch of salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup plain yogurt or sour cream, at room temperature
1 teaspoon vanilla extract
4 to 5 ripe plums, halved and sliced thinly
1 tablespoon lemon juice
1 tablespoon granulated sugar (for sprinkling on top)
A few fresh mint leaves for garnish (optional)

Instructions

Preheat your oven to 180°C (350°F). Grease and line the base of an 8-inch round cake tin with parchment paper.
Wash and slice the plums into thin wedges. Toss them gently with lemon juice and set aside.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Keep it aside.
In a large mixing bowl, beat butter and sugar together using a hand mixer or stand mixer until pale, light, and fluffy. This should take about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Fold in half of the flour mixture using a spatula, then mix in the yogurt. Finally, fold in the remaining flour mixture until just combined. Do not overmix.
Pour the batter into the prepared cake tin and spread it evenly with a spatula.
Arrange the plum slices on top in a circular pattern, slightly pressing them into the batter. Sprinkle a tablespoon of sugar over the fruit for a caramelized finish.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil during the last 10 minutes.
Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack.
Garnish with fresh mint leaves before serving for a beautiful and refreshing touch.

What Kind Of Plums Are Best For Plum Cake?

Plums are the soul of this cake, and choosing the right ones makes a huge difference in both taste and texture.

Firm, ripe plums work best because they release their juices without collapsing completely

during baking. Their sweetness deepens in the oven, while the tart edge balances the buttery sponge.

Firm but ripe plums: They give a juicy bite without leaking too much liquid into the cake.
Red or black plums: These varieties bring bold color and tangy sweetness, creating a beautiful contrast against the golden crumb.
Yellow plums: They are milder in flavor and slightly sweeter, perfect if you prefer a gentler taste.
Avoid overripe plums: If the flesh feels mushy before baking, it will break down too much in the oven and make the cake soggy.

Can I Use Other Fruits Instead Of Plums?

Yes, if plums are not in season or you simply want to experiment, the same recipe can adapt beautifully to other fruits. The key is to use fruits that bake well without releasing excessive water.

Peaches and nectarines: They share a similar texture to plums and caramelize beautifully in the oven.
Apricots: Slightly tangier than plums, they add brightness and pair well with the buttery base.
Apples and pears: Thin slices fan out just like plums but create a firmer, more structured topping.
Cherries (pitted): These work wonderfully too, though they may need to be halved or quartered before arranging.

How Do I Keep Plum Cake Moist?

Moisture is what makes this cake irresistible even after a day or two. The secret is not just in the fruit, but in the batter and baking technique.

Add yogurt or sour cream: These ingredients keep the sponge tender and slightly dense, preventing dryness.
Use the right baking time: Overbaking draws out too much moisture. Always check with a toothpick around the 40-minute mark.
Allow proper cooling: If you slice the cake too soon, steam escapes, making the sponge dry faster. Cooling lets the juices settle into the crumb.
Store correctly: Cover the cake once it cools, as air exposure is the quickest way to dry it out.

Why Did My Plum Cake Sink In The Middle?

A sinking cake can be disappointing, but it usually happens for predictable reasons.

Wrong oven temperature: If the oven is too hot, the cake rises quickly but collapses as it cools. Preheating properly and using an oven thermometer helps.
Overmixing the batter: Mixing too much incorporates air that cannot hold up during baking. Stir just until combined.
Incorrect measurements: Adding too much liquid or not enough flour throws off the balance. Always measure accurately with proper cups or a scale.
Underbaking: If the center isn’t fully cooked before removing, it will sink as it cools. Check thoroughly before taking it out.

Can I Make Plum Cake Ahead Of Time?

Yes, this cake actually tastes richer the next day as the flavors deepen. Planning ahead makes it a convenient dessert for gatherings or tea time.

One day in advance: Bake, cool, and store at room temperature in a covered container.
Up to three days: Keep refrigerated in an airtight box. Let it return to room temperature before serving for the best texture.
Longer storage: Wrap tightly in cling film, then place in a freezer-safe bag for up to 2 months. The fruit topping holds up well after freezing if the cake is sealed properly.

How To Store Plum Cake Properly?

Storing the cake the right way keeps it tasting fresh and prevents the fruit from spoiling.

Room temperature: Keeps well for 1–2 days in a cool place, tightly covered. Ideal if you plan to serve it quickly.
Refrigeration: Lasts up to 5 days when sealed. The cold air slows down spoilage but can slightly firm up the crumb, so allow it to come back to room temperature before eating.
Freezing: Slice before freezing so you can defrost only what you need. Wrap each slice in cling film, then place inside a freezer-safe container. This protects both the sponge and the fruit topping.

What To Serve With Plum Cake?

Plum cake can shine on its own, but pairing it with the right side makes it even more enjoyable.

Tea or coffee: A simple pairing that highlights the balance of tart fruit and sweet sponge.
Lightly sweetened whipped cream: Adds creaminess and complements the tang of the plums.
Vanilla ice cream: Cold, creamy, and indulgent, especially when served with a slightly warm slice.
Powdered sugar dusting: A quick way to enhance presentation and add a delicate sweetness.

Helpful Baking Tips For Beginners

Even if you are new to baking, you can create a plum cake that looks and tastes wonderful by keeping these points in mind.

Start with room temperature ingredients: Butter, eggs, and yogurt should not be cold. They blend better into a smooth batter when at room temperature.
Prepare the cake tin properly: Greasing and lining ensures the cake comes out easily without sticking or breaking apart.
Do not rush the creaming step: Beating the butter and sugar until light and fluffy builds air into the batter, which gives the cake its soft texture.
Slice plums evenly: Thin, uniform slices not only bake evenly but also create a neat and beautiful pattern on top.
Arrange fruit gently: Pressing the slices too deeply into the batter will sink them completely. Let them sit halfway on top so they peek through after baking.
Resist opening the oven door too often: Every time the oven is opened, heat escapes and affects the rise of the cake.
Cool before cutting: Allowing the cake to rest helps the crumb set and prevents it from crumbling apart.