This moist yogurt plum cake is the best end-of-summer dessert. I love baking a plum cake with fresh plums from our yard, but any ripe, juicy plums do the trick! Scented with lemon zest and vanilla, this easy cake recipe is right at home on a holiday table.
Also, try my pear cake with lemon glaze and this classic pineapple upside-down cake!Â
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There’s nothing I love more than a warm, moist plum cake fresh from the oven. This plum cake is sweet and fluffy, inspired by a Martha Stewart recipe that I made years ago. Mine uses yogurt and lemon zest in the batter for a light, lemony cake packed with fresh plums.Â
I have a small, but bountiful, plum tree in my backyard. Every summer, I end up giving the fruit away by the dozen because there’s only so much plum jam a girl can make! This easy late summer plum cake is another favorite way to use up a harvest.
About This Rustic Homemade Plum Cake Recipe
- The easiest way to make a plum cake. There’s no slicing, peeling, or fussing with this recipe.
- Whole, fresh plums. This is a moist yogurt plum cake with fresh plum halves baked right into the cake. The plums soften and caramelize, and you get big, juicy plums in every slice.
- It’s an all-rounder. Even without home-grown plums, I make this plum cake year-round for brunches and holidays. It’s delicious for breakfast or dessert!
You’ll Need These Ingredients
This recipe is similar to my yogurt cake with fresh plums baked into the batter. This makes it different from a traditional Christmas plum cake, or Kerala plum cake with dried fruits and nuts.Â
To make it, you need the following ingredients. Scroll to the recipe card after the post for the printable ingredients list with the full amounts.
- Butter – Salted or unsalted butter.
- Dry Ingredients – All-purpose flour, baking soda, and salt.
- Sugar – I use granulated white sugar, but you can use brown sugar if preferred.
- Eggs – If you can, bring these to room temperature so they mix more evenly with the cake batter.
- Vanilla and Lemon Zest – To brighten and bring out the flavors of the plums. Instead of lemon zest, make a spiced plum cake with cinnamon and nutmeg for the fall.
- Yogurt – Greek yogurt or regular. If you don’t have yogurt, sour cream is a good substitute.
- Plums – The farmer’s market is always the best place to buy the freshest plums. The type of plums available will vary. Look for firm, heavy plums with smooth skin. The bottom of the plum (opposite the stem) should give a little when you press it.
Will Any Plums Work in This Recipe?
Just about. You can choose almost any fresh plum from the grocery store or farmer’s market. Japanese plums are the most common type you’ll find in the US. These plums have thin skin and juicy flesh, and come in a rainbow of colors.Â
Tips for the Perfect Plum Cake
- Use ripe plums. Underripe plums will be very firm and flavorless. If the ones in the store are underripe, bring them home and place the plums in a paper bag with an apple for a couple of days. Apples release a compound that helps other fruits ripen faster.
- Can I use frozen plums? Sure thing. While I always recommend fresh plums, if you’re plum out of luck, frozen plums are fine to use. Thaw the plums completely and dab off any excess juices before tossing the plums with flour to use in the cake.
- Soak the plums beforehand. For an adult version of this cake, soak the freshly halved plums in rum or brandy before you layer them into the cake. Make sure to drain and pat them dry first.
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Prepare for baking. Preheat oven to 375ºF. Butter a 9-inch round springform pan and set aside. See note.
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Mix the dry ingredients. In a medium-sized bowl, combine the flour, baking soda, and salt and whisk until incorporated.
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Cream the butter and sugar. In a large bowl, with an electric mixer, beat together the butter and sugar until light and fluffy. Add in the eggs, one by one, and continue to mix until well combined.
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Combine. Beat in the vanilla and lemon zest, followed by half of the flour mixture. Mix until blended. Pour in the yogurt and the rest of the flour mixture. Beat until combined.
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Fill the pan. Pour the batter into the cake pan and smooth the top with either a cake spatula or a knife.
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Add the plums. Toss the halved plums in a few tablespoons of flour until well coated, then place them on top of the cake batter. Press them gently into the batter so they don’t sink too much.
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Bake. Bake the cake for 30 minutes. Remove the cake from the oven, tent a piece of foil, and loosely place it on top of the cake. Return it to the oven for another 20 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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Cool and serve. Allow the cake to cool completely before removing it from the pan. Dust with powdered sugar before serving.
- If you don’t have a springform pan, you can use a regular round cake pan, but be sure to butter it and line it with parchment paper.
Calories: 236kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 62mg | Sodium: 170mg | Potassium: 137mg | Fiber: 1g | Sugar: 30g | Vitamin A: 265IU | Vitamin C: 5.4mg | Calcium: 25mg | Iron: 1.5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Fresh Plum Cake
I’ve seen upside-down plum cake with caramelized plums and German plum cake (pflaumenkuchen) topped with streusel, but I keep my recipe quick and simple. Halve the plums, lay them on top of the batter, and bake!
- Butter the pan. If you don’t have a springform pan, you can bake this cake in a 9-inch round cake pan instead. Be sure to generously butter the pan and line it with parchment paper so the cake is easy to remove.
- Mix the dry ingredients. First, whisk the flour, baking soda, and salt in a bowl.
- Mix the wet ingredients. Next, beat the butter and sugar together until light and fluffy. Then, add the eggs, one at a time, while continuing to mix.
- Combine. Add the vanilla and lemon zest, then half of the flour mixture. Mix, then add the yogurt, followed by the remaining flour mixture. Mix until the cake batter is just combined, and be careful not to overmix.
- Assemble the cake. Now, spread the cake batter evenly into your prepared pan. Toss the plum halves lightly with flour, and arrange them on top of the cake, cut side down. Don’t worry if they look a little exposed at this moment. The batter rises up around the plums while the cake bakes!
- Bake. Bake this plum cake at 375ºF for 30 minutes, then tent the pan loosely with foil. Return the cake to the oven and bake for another 20-30 minutes, until a toothpick comes out clean.
- Cool, slice, and serve. Cool the cake completely before releasing the pan. Serve this cake dusted with powdered sugar, drizzled with glaze, or topped with whipped cream.
How to Store
- Store the cake airtight. Keep this plum cake wrapped or covered airtight at room temperature for 2-3 days. You can also refrigerate it for up to 4 days. I don’t recommend freezing this cake since the plums can take on a grainy, mushy texture when thawed.
