Plum Cake Recipe

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Gallery Plum Cake Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 10

Ingredients Ingredient Checklist 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest 1/4 cup sour cream 3 plums, halved, pitted, and cut into eighths Confectioners’ sugar, for dusting

Gallery Plum Cake

Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 10

Gallery

Plum Cake

Plum Cake

Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 10

Recipe Summary

prep: 25 mins total: 1 hr 30 mins

Servings: 10

prep: 25 mins

total: 1 hr 30 mins

prep:

25 mins

total:

1 hr 30 mins

Servings: 10

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest 1/4 cup sour cream 3 plums, halved, pitted, and cut into eighths Confectioners’ sugar, for dusting

Directions

Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.

Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.

Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.

Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners’ sugar before serving.

Reviews (12)

 Add Rating & Review     213 Ratings   5 star values:        42    4 star values:        40    3 star values:        79    2 star values:        39    1 star values:        13

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Reviews (12)

Add Rating & Review     213 Ratings   5 star values:        42    4 star values:        40    3 star values:        79    2 star values:        39    1 star values:        13

Add Rating & Review

213 Ratings 5 star values: 42 4 star values: 40 3 star values: 79 2 star values: 39 1 star values: 13

5 star values: 42 4 star values: 40 3 star values: 79 2 star values: 39 1 star values: 13

Martha Stewart Member     Rating: 4 stars       10/05/2017   I added triple the amount of plums, cut them very thin and pressed them into the batter, skin-side up. The addition was a big hit. Be sure to add a little extra lemon zest. The cake is very subtle on its own. A  

Martha Stewart Member     Rating: 5 stars       02/10/2017   I'm Brazilian and I made this cake. It was wonderful, cuddly and soft, the touch of lemon with vanilla made all the difference. I simply loved!  

Martha Stewart Member     Rating: Unrated       09/12/2015   Could u tell me what 3_4 of cup of better is please as only work in g are. Oz  

Martha Stewart Member     Rating: 4 stars       08/28/2015   The baking time has to be wrong on this recipe - it should not take over an hour to bake a small cake. I baked it for the full time and it was very dry. So I used it the next night to make bread pudding, and it shined in that. Otherwise the cake was great tasting.  

Martha Stewart Member     Rating: Unrated       04/07/2015   Awesome cake and recipe. Thank you for the recipe. I will try this plum cake for my daughter. She is a fan of plum cake, so I always order cakes from Monginis online cake shop. They provide online delivery at affordable rates.  

Martha Stewart Member     Rating: Unrated       09/02/2014   I just saw that they changed the pan size in the online version of this recipe (I was going from the magazine). Guess I should've checked here before baking! :(  

Martha Stewart Member     Rating: Unrated       09/02/2014   Aren't most traditional cake pans 9-inch? I dug up an 8-inch pan and the cake overflowed, making a mess of my oven. The edges have burned (even with the foil) and as I write this, the center is still raw. I usually don't have these problems with MS recipes...this one surprised me!  

Martha Stewart Member     Rating: 3 stars       08/15/2013   It was an interesting taste. I enjoyed it but the cake was a bit try. I would reduce the total cooking time by about 10 minutes. Because of this bad first impression, I probably will not make again.  

Martha Stewart Member     Rating: 5 stars       07/10/2013   Hi I made this cake last summer and it was a huge hit, so delicious. I didn't have fresh plums so I used some plum jam my daughter made.  

Martha Stewart Member     Rating: Unrated       07/25/2012   Is as delicious as it looks. A recipe to be shared and kept.  

Martha Stewart Member     Rating: Unrated       10/21/2011   I have made this plum cake several times and have gotten nothing but compliments on it. It is especially nice in the summer months when good fresh juicy plums are available. I followed the recipe exactly except I used more plums as the ones I had were on the small size. (used 5 to 6 each time I made it). I think this would be good with any summer fruit such as strawberries, raspberries, yummy peaches, etc. Try this simple to make cake and I am sure you will like it.  

Martha Stewart Member     Rating: Unrated       08/23/2011   there is not much to say except that this recipe is simply delicious and very easy to make. this recipe is one to keep forever. you must try it.

Martha Stewart Member

Rating: 4 stars 10/05/2017

I added triple the amount of plums, cut them very thin and pressed them into the batter, skin-side up. The addition was a big hit. Be sure to add a little extra lemon zest. The cake is very subtle on its own. A

Rating: 4 stars

Rating: 5 stars 02/10/2017

I’m Brazilian and I made this cake. It was wonderful, cuddly and soft, the touch of lemon with vanilla made all the difference. I simply loved!

Rating: 5 stars

Rating: Unrated 09/12/2015

Could u tell me what 3_4 of cup of better is please as only work in g are. Oz

Rating: Unrated

Rating: 4 stars 08/28/2015

The baking time has to be wrong on this recipe - it should not take over an hour to bake a small cake. I baked it for the full time and it was very dry. So I used it the next night to make bread pudding, and it shined in that. Otherwise the cake was great tasting.

Rating: Unrated 04/07/2015

Awesome cake and recipe. Thank you for the recipe. I will try this plum cake for my daughter. She is a fan of plum cake, so I always order cakes from Monginis online cake shop. They provide online delivery at affordable rates.

Rating: Unrated 09/02/2014

I just saw that they changed the pan size in the online version of this recipe (I was going from the magazine). Guess I should’ve checked here before baking! :(

Aren’t most traditional cake pans 9-inch? I dug up an 8-inch pan and the cake overflowed, making a mess of my oven. The edges have burned (even with the foil) and as I write this, the center is still raw. I usually don’t have these problems with MS recipes…this one surprised me!

Rating: 3 stars 08/15/2013

It was an interesting taste. I enjoyed it but the cake was a bit try. I would reduce the total cooking time by about 10 minutes. Because of this bad first impression, I probably will not make again.

Rating: 3 stars

Rating: 5 stars 07/10/2013

Hi I made this cake last summer and it was a huge hit, so delicious. I didn’t have fresh plums so I used some plum jam my daughter made.

Rating: Unrated 07/25/2012

Is as delicious as it looks. A recipe to be shared and kept.

Rating: Unrated 10/21/2011

I have made this plum cake several times and have gotten nothing but compliments on it. It is especially nice in the summer months when good fresh juicy plums are available. I followed the recipe exactly except I used more plums as the ones I had were on the small size. (used 5 to 6 each time I made it). I think this would be good with any summer fruit such as strawberries, raspberries, yummy peaches, etc. Try this simple to make cake and I am sure you will like it.

Rating: Unrated 08/23/2011

there is not much to say except that this recipe is simply delicious and very easy to make. this recipe is one to keep forever. you must try it.

All Reviews for Plum Cake

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Plum Cake

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

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Recipe Summary#

Ingredients#

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Reviews (12)#

All Reviews for Plum Cake#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (12)

All Reviews for Plum Cake