Vanilla Plum Cake

This summery plum treat packs sweet-tart goodness in every mouthful. As the juicy plums cook down into the soft cake, they create a perfect balance of flavors while sending amazing smells through your home.

I whipped up this cake for an end-of-summer backyard bash and noticed guests coming back for extras again and again. It's now my go-to dessert for saying goodbye to summer, right when plums hit their sweetest point.

Ingredients

• All purpose flour: Gives the cake its soft base that holds the fruit nicely
• Baking powder: Adds just the right amount of rise without making it too airy
• Salt: Brings out the yummy vanilla and fruit tastes
• Unsalted butter: Makes everything rich and gives that melt-in-your-mouth feel
• Granulated sugar: Cuts through the sour plums and turns golden while baking
• Large eggs: Hold everything together and help the cake stand up
• Orange zest: Adds a fresh citrus kick that makes the whole cake pop
• Vanilla extract: Adds cozy flavor depth—go for real vanilla instead of fake stuff
• Fresh plums: Pick ones that aren't too soft so they don't fall apart when baked

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 175°C or 350°F. This medium heat lets everything cook evenly and gives plums time to get juicy without burning. Make sure to wait about 15 minutes for the oven to get fully hot.

Prepare the Pan:

Rub butter all over a 10 inch cake pan, getting into every spot. Don't rush this part. Sprinkle flour lightly then tap out what doesn't stick. This trick makes sure your cake won't get stuck after baking.

Whisk Dry Ingredients:

Mix flour, baking powder and salt in a bowl. Stir for about 30 seconds so everything gets mixed up well. This stops clumps of baking powder that could make your cake rise unevenly.

Cream Butter and Sugar:

This part really matters for a fluffy cake. Beat butter and sugar at medium-high for a full 5 minutes until it looks way lighter. Stop halfway to scrape the bowl so everything gets mixed evenly.

Add Eggs Gradually:

Put in one egg at a time, mixing for about 30 seconds between each one. This keeps the mix smooth instead of lumpy. When you're done, the batter should look silky.

Incorporate Flavorings:

Stir in orange zest and vanilla just until they're mixed in. You'll smell how good it is right away, and that smell will be in every bite of your finished cake.

Fold in Dry Ingredients:

Use a wide rubber spatula to add the flour mix to the wet stuff. Be gentle and use big scooping motions from the bottom up. Stop as soon as you can't see dry flour anymore so your cake doesn't get tough.

Assemble and Bake:

Spread the thick batter flat in your pan using a spatula to make it even. Put the plum pieces on top in a pattern, working from outside to middle. Some folks like to put the skin facing up for looks, others like the cut side up to show off the fruit. Bake about 60 minutes and check if it's done by poking it with a toothpick—it should come out mostly clean.

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The best part for me is watching the cake come out of the oven with those plums all golden on top. My grandma taught me to make this with Italian prune plums from her tree, and now our family has been making it for three generations.

Choosing the Perfect Plums

The type of plum isn't as important as how ripe they are. Look for plums that feel slightly soft when you press them gently but aren't mushy. I like using both red and black plums to get different colors and tastes. If your plums are super juicy, pat them dry after cutting them so your cake doesn't get too wet. Keep in mind that sour plums will get sweeter during baking, while sweet ones will taste even more intense.

Make Ahead Options

This cake actually tastes better after sitting for a while as the plum juice soaks into the cake. You can bake it a day before you need it for the best flavor. If you want to keep it longer, wrap single slices in plastic and put them in the freezer for up to three months. Let them sit out for about an hour before eating. The cake stays surprisingly nice even after freezing, so it's great for unexpected visitors or planned get-togethers.

Serving Suggestions

The cake tastes great by itself, but adding stuff makes it even better. Try a spoonful of lightly sweetened whipped cream for extra richness. For breakfast, warm it up slightly and add some Greek yogurt. In late summer, I love eating it with vanilla ice cream and fresh blackberries on the side. For something special, warm up some honey with a bit of rosemary and drizzle it over each piece right before serving.

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This plum cake captures summer's best flavors and will quickly become a yearly tradition for your family.

Frequently Asked Questions

→ Can I substitute plums with other fruits?

Definitely! Try it with peaches, apricots, nectarines, or a mix. Just pick ripe fruit that’s firm enough to hold up in the oven.

→ How do I check if it's baked completely?

Poke the center with a toothpick. It’s ready if it comes out clean or slightly crumb-y but not wet. The edges should pull away a little too.

→ Can I prep the cake in advance?

Of course! The flavor deepens with time. Keep it at room temperature for 2 days or refrigerate for up to 5 days.

→ What’s the best way to serve it?

Warm or room temp works best. Dust with powdered sugar, or top with whipped cream or vanilla ice cream for a special touch.

→ Is this cake freezer-friendly?

Yes! Wrap it in plastic, then foil, and freeze for up to 3 months. Let it thaw in the fridge overnight and serve at room temp.

→ Why is orange zest important here?

It adds a bright citrus kick that pairs perfectly with both vanilla and plums, giving the cake a sophisticated but balanced taste.