Plum Cake

Michigan plums are a delicious fruit whether fresh, frozen or canned.  The harvest season for Michigan Plums begins in August and ends in September.  While most of the plums are eaten fresh some of the plums are canned and frozen.  A few Michigan Plum Facts:

Michigan produced 2,000 tons of fresh and processed plums in 2009, generating $1.3 million.  Most Michigan plums are of the Stanley and Damson variety.  Stanley plums are larger, elongated freestone European-type plums with blue-black skin and yellow flesh.  Source is

This Plum Cake is an easy to make and rustic looking cake that is sure to become a family favorite.   It  is a delicious cake that can be enjoyed warm with vanilla ice cream or cold with whipped cream.  It is also good with a morning cup of coffee.  It is a light cake and not too sweet.  I had enough plums that I baked the cake twice.  I used Michigan grown Stanley plums for this recipe.

Plum Cake

  • Servings: 6
  • Difficulty: easy
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1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 pound plums, pitted and quartered

Preheat the oven to 350 degrees F.  Spray a 9-inch springform pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.  Add the egg and vanilla and beat on low speed until well combined.  Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.  The batter will be thick.

Transfer the batter to the prepared pan and smooth the top with an offset spatula.  Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter.  Sprinkle the 2 tablespoons of sugar over the plums.

Bake for 60 to 70 minutes, until golden on top and set in the center.

When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place.  Let the cake cool on a rack completely.  Slice and serve with ice cream or whipped cream, if desired.

Store leftovers in a covered container in the fridge.  

Recipe is adapted from one of my favorite food bloggers, Once Upon a Chef, Jennifer Segal and can be found here.  Jennifer is also the author of two cookbooks.

      Once Upon a Chef: Weeknight/Weekend: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes: A Cookbook and Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes.  

Both cookbooks are available from Amazon and also from Apple Books.

I purchased both cookbooks from Apple Books and highly recommend both of them.


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