Plum Cake
In late summer, when small Italian prune plums reach the market, this cake is a regular in our kitchen. As it bakes, the plums release their juices and turn into hot jam right inside the batter, while sour cream keeps the crumb moist and a little dense. We like it even more the next day, once the juices have soaked in.
- Prep
- 25 min
- Cook
- 55 min
- Rest
- 30 min
- Total
- 1 h 50 min
- Servings
- 10
- Level
- Easy
- Per serving
- 325 kcal
Ingredients
For the batter
For the topping
Makes: 1 cake (24 cm / 9 in), 10 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Prepare the tin
Heat the oven to 180 °C (350 °F). Line the base of a 24 cm (9 in) springform tin with baking paper and grease the sides with a thin smear of the butter.
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Step 2: Prepare the plums
Wash and dry the plums, halve them and remove the stones. Cut any large plums into quarters.
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Step 3: Cream butter and sugar
Beat the soft butter with the sugar and lemon zest for 3–4 minutes until pale and fluffy. Add the eggs one at a time, beating for 30 seconds after each; if the mixture starts to look curdled, add a spoonful of the flour.
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Step 4: Add the flour
Mix the flour with the baking powder and salt. Fold in half the flour, then the sour cream, then the rest of the flour, just until smooth. The batter will be thick, like soft butter.
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Step 5: Top with plums
Spread the batter in the tin and level it. Arrange the plums cut side up in snug circles, pressing them lightly into the batter, and sprinkle with the cinnamon sugar.
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Step 6: Bake the cake
Bake for 50–55 minutes, until the cake between the plums is golden and springy and a skewer comes out clean — a little plum juice on it is fine.
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Step 7: Cool the cake
Leave the cake in the tin for 20 minutes, then release the ring and let it cool on a rack for at least another 10 minutes before slicing.
Tips & variations
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Tip
Small freestone plums such as Italian prune plums work best. Large juicy plums release too much liquid, leaving the batter around them soggy.
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Tip
Frozen plum halves can go on straight from the freezer; add 5–10 minutes to the baking time.
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Variation
Use apricot halves or pear wedges instead of plums, and swap the cinnamon in the topping for ground cardamom.
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Storage
Keep covered at room temperature for 2 days or in the fridge for up to 4.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 325 kcal | 3,250 kcal |
| Protein | 5 g | 50 g |
| Fat | 16 g | 160 g |
| Carbohydrates | 39 g | 390 g |
Approximate values calculated from standard ingredient data.
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