What type of plums are best for making plum cake?

Choose plums that are ripe but still firm to avoid mushy cake texture. Smaller varieties like damsons or Italian prune plums work well because they hold their shape during baking. If using larger plums, cut them into quarters rather than halves to prevent them from sinking to the bottom of the cake. Avoid overly soft or very juicy plums as they can make the cake soggy.

Can I substitute sour cream in a plum cake recipe?

Yes, sour cream can be substituted if needed. Use about 1/4 cup of milk at room temperature as a replacement for 1/4 cup of sour cream. This will maintain the cake’s moisture without altering the texture too much. Alternatively, plain yogurt or buttermilk can also be used in similar quantities.

How do I prevent the top of my plum cake from browning too quickly while the inside is still uncooked?

If the cake is browning on top but remains undercooked inside, cover it loosely with aluminum foil to protect the surface from further browning. Lower the oven temperature by 10-15°F (5-8°C) and bake for additional time until a toothpick inserted in the center comes out clean. Using the correct pan size as per the recipe also helps bake evenly.

Can I mix the plums into the cake batter instead of placing them on top?

Yes, you can chop plums into small pieces and fold them directly into the batter for a more uniformly fruity cake. Alternatively, mix some fruit into the batter and arrange the rest on top to create an appealing fruit layer and added texture. This technique also helps distribute plum flavor throughout the cake.

Does plum cake freeze well and how should I store it for best freshness?

Plum cake freezes well when properly wrapped. Cut the cake into portions and wrap each piece tightly in cling film with parchment paper between layers to prevent sticking. Place the wrapped pieces in an airtight freezer bag. When ready to eat, thaw at room temperature while still wrapped to retain moisture and prevent drying out.

Plum Cake Recipe Easy Soft Moist Fluffy Treat

Ingredients

Scale

About 10–12 small purple Italian plums or prunes (damsons), halved and pitted

10 tablespoons (140 g) unsalted butter, softened

2/3 cups (150 g) sugar

4 large eggs, separated (at room temperature)

1/4 cup plus 2 tablespoons (90 g) sour cream or about 1/4 cup milk if sour cream is unavailable (at room temperature)

1 teaspoon vanilla extract

Pinch of salt

Pinch of cinnamon (optional)

1 ½ cups (200 g) all-purpose flour

1 ½ teaspoons baking powder

Powdered sugar for dusting

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Instructions

1-Getting started: with this plum cake recipe is as simple as preheating your oven, making it ideal for home cooks and baking enthusiasts alike. First, preheat your oven to 350°F (175°C) and grease your cake pan with butter or line with parchment paper for easy removal. This step sets the stage for a cake that’s soft and full of plum goodness.

2-Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and cinnamon to blend the dry ingredients evenly. Then, in a separate large bowl, cream the softened butter and sugar together until light and fluffy, which builds the base for that moist texture. If you’re making a vegan version, swap in coconut oil for butter as mentioned earlier.

3-Add wet ingredients: Beat the egg yolks one at a time into the butter mixture until it’s thick and pale, taking about 3-5 minutes for full incorporation. Mix in the sour cream, vanilla, and cinnamon until combined, creating a rich batter that’s hard to resist. Gradually add the dry ingredients to the wet ones, mixing just until blended to keep the cake airy.

4-Fold in egg whites and prepare for baking: Carefully fold in the beaten egg whites that you’ve set aside after whipping them with a pinch of salt until stiff peaks form. This adds lift and makes the cake extra fluffy. Spread the batter evenly in your prepared 8×10 inch baking pan, then place the halved plums skin side down on top without pushing them in they’ll sink naturally during baking.

5-Bake and finish: Bake at 350°F for 25-30 minutes until golden and a toothpick comes out clean, adjusting for your oven’s quirks. Let the cake cool before dusting with powdered sugar, and enjoy the results of your efforts. For similar baking adventures, explore our magic three-layer custard cake recipe on the site.

Last Step:

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Notes

🍑 Use ripe but firm plums like damsons or Italian prune plums; quarter large plums to prevent sinking.
🥛 Sour cream enhances moistness, but milk can be substituted.
🌡️ Ensure all ingredients are at room temperature to improve texture and rise.

Author: Brandi Oshea
Prep Time: 25 minutes
Cooking time: 25 minutes
Cook Time: 25-30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice