Easy Homemade Plum Cake — A Traditional, Healthy Twist on a Classic

Plum Cake has always felt like a warm hug to me — the kind that comes from a grandmother’s apron and a late-summer kitchen full of soft, jammy fruit. This easy plum cake recipe is a homemade, traditional favorite with a few healthy swaps so you can enjoy it any time: weeknight dessert, a Sunday family meal, holiday table centerpiece, or with your afternoon tea.

If you’re searching for the best plum cake recipe that’s simple to follow and truly comforting, you’re in the right place. Read on for the full ingredients, step-by-step directions, useful tips, and a few healthy variations.

🧂 Ingredients:

• 3 cups (about 6–8 medium) ripe plums, pitted and sliced (mix red and yellow for color and flavor)
• 2 cups (240 g) all-purpose flour (or 1:1 gluten-free flour for GF option)
• 3/4 cup (150 g) granulated sugar (or 1/2 cup + 1/4 cup brown sugar for deeper flavor)
• 1/2 cup (113 g) unsalted butter, softened (or coconut oil for vegan)
• 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, mixed and chilled)
• 1 cup (240 ml) milk (dairy or plant-based)
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional — warms up the fruit flavor)
• Zest of 1 lemon (optional, brightens the cake)
• 1–2 tablespoons granulated sugar for sprinkling the top (optional)
• Powdered sugar for dusting (optional)
• Optional mix-ins: 1/2 cup chopped almonds or walnuts (for heart-healthy fats and crunch)

👩‍🍳 Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round pan or an 8×8-inch square pan with parchment.
2. Toss the sliced plums with 1–2 tablespoons sugar and 1 teaspoon cornstarch (or arrowroot) in a bowl — this helps prevent a soggy cake and gives the plums a glossy finish. Set aside for 10 minutes.
3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (2–3 minutes with a hand mixer).
5. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
6. Add the dry ingredients to the butter mixture in three additions, alternating with the milk: flour, milk, flour, milk — mixing gently until just combined. Do not overmix.
7. Fold in the optional chopped nuts if using. Pour the batter into the prepared pan and smooth the top.
8. Arrange the sugared plum slices on top of the batter, skin-side up if you like the look, slightly overlapping them. Press the slices gently into the batter so they set while baking.
9. Sprinkle 1–2 tablespoons sugar over the plums for a caramelized surface (optional).
10. Bake for 35–45 minutes, or until the edges are golden and a toothpick inserted near the center comes out clean or with a few moist crumbs (not wet batter). If using a deeper pan, bake closer to 45 minutes.
11. Let the cake cool on a wire rack for at least 20–30 minutes before slicing. Dust with powdered sugar if you like and serve warm or at room temperature.

Cooking tips:

• If your plums are very juicy, reduce the sugar you toss on them to 1 teaspoon and use an extra 1 teaspoon cornstarch.
• For a crunchy top, add a simple streusel (3 tbsp flour + 2 tbsp butter + 2 tbsp sugar) sprinkled over the plums before baking.
• Use ripe but firm plums for the best texture — overly soft fruit can sink and make the batter wetter.

💡 Tips & Variations:

• Vegan plum cake: Use coconut oil or vegan butter, flax eggs (see ingredient note), and plant-based milk.
• Gluten-free: Substitute a cup-for-cup gluten-free flour blend with xanthan gum included. Bake times are the same, but check with a toothpick.
• Low-carb / Keto-friendly: Use almond flour (about 2 cups almond flour + 1/2 cup coconut flour — adjust for batter consistency), erythritol or monk fruit sweetener, and add 3–4 eggs to help structure. Texture will be denser but still delicious.
• Lower sugar: Reduce cake sugar to 1/2 cup and rely on the natural sweetness of ripe plums; add cinnamon and vanilla to boost perceived sweetness.
• Add-ins & flavors: Stir in 1 tsp almond extract for a marzipan note, or fold in 1/2 cup chopped dried cherries for extra chew.
• Serving ideas: Serve warm with a dollop of Greek yogurt, whipped cream, mascarpone, or a scoop of vanilla ice cream. Great with coffee or afternoon tea.
• How to store: Keep at room temperature, covered, for up to 2 days. Refrigerate up to 5 days. Freeze slices wrapped tightly for up to 3 months — thaw in the fridge overnight and warm gently before serving.

🩺 Health & Lifestyle Tie-in:
Plums are packed with fiber, vitamin C, and antioxidants that support digestion and immune health. Swapping white flour for whole-grain or GF blends and using nuts adds heart-healthy fats and a bit more protein. Homemade baking also tends to be gentler on your wallet and waistline compared with store-bought sweets — small ways like cooking at home can add up to real savings on health costs over time.

❤️ Conclusion:
This easy, traditional homemade plum cake is one of those recipes that’s forgiving, comforting, and endlessly adaptable. If you make this plum cake, tell me how you tweaked it in the comments or tag me in a photo — I’d love to see your version and hear your memories baked into it. Happy baking!

#fblifestyle