Grandma Rose’s Plum Cake Recipe

I folded ripe seasonal plums into a simple batter to create a Plum Cake that hides an unexpected technique for keeping the fruit suspended in tidy, photogenic slices.

I keep going back to Grandma Rose’s Plum Cake because it looks effortless but hides a small surprise. The fruit turns glossy and the crumb sings when you bite into it, and honestly I still can’t believe how lemon zest brightens the whole thing.

I use unsalted butter for balance, it keeps the sweetness honest. It feels like a cross between a rustic Plum Cake and the kind of Summer Cakes you swear only exist in postcards, and every time I slice it I find a new little note of tartness and memory that makes me want another piece.

Ingredients

• Plums: sweet and tart, juicy, add fiber and vitamin C, give bright flavor and moisture.
• All purpose flour gives structure, carbs for energy, makes cake tender with crumb.
• Unsalted butter brings richness, fat for mouthfeel, helps browning and a buttery flavor.
• Granulated sugar sweetens, adds tenderness, promotes browning, mostly simple carbs and calories.
• Eggs bind, add protein and moisture, help rise and give a richer crumb.
• Lemon zest adds bright citrusy lift, tiny oil bursts, balances sweetness with acidity.
• Yogurt or milk keeps cake tender, adds slight tang if yogurt used, little protein.

Ingredient Quantities

• 1 1/2 cups (190 g) all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup (115 g) unsalted butter softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs room temp
• 1 tsp pure vanilla extract
• Zest of 1 lemon (about 1 tsp)
• 1/2 cup (120 ml) whole milk or plain yogurt
• 8 to 10 ripe plums (about 600 to 700 g) pitted and halved
• 2 tbsp granulated sugar or demerara for sprinkling
• Optional 2 tbsp sliced almonds and a little powdered sugar for dusting

How to Make this

1. Preheat the oven to 350°F (175°C). Grease and line a 9 inch round or springform pan with parchment and a little butter so the cake won’t stick.

2. Whisk together 1 1/2 cups all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp fine salt in a bowl, set aside. (Use the spoon and level method for the flour, not scooping.)

3. In another bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, then beat in 2 room temp eggs one at a time. Add 1 tsp vanilla extract and the zest of 1 lemon, scrape the sides as you go.

4. Fold the dry mix into the butter mixture in two additions, alternating with 1/2 cup whole milk or plain yogurt so you start and end with the flour. Mix just until combined, don’t overbeat or the cake gets tough.

5. Pour the batter into the prepared pan and smooth the top with a spatula.

6. Pit 8 to 10 ripe plums and halve them. If they’re very juicy toss the halves lightly in a teaspoon of flour so they don’t sink too much. Arrange the plum halves, cut side up, in concentric circles on the batter, pressing them down gently so they sit partly in the batter.

7. Sprinkle the plums with 2 tbsp granulated sugar or demerara for a nice crunch on top. Scatter 2 tbsp sliced almonds over the cake if using.

8. Bake in the center of the oven about 40 to 50 minutes until the top is golden and a skewer inserted in the center comes out with a few moist crumbs but no raw batter. Ovens vary so start checking at 35 minutes.

9. Cool the cake in the pan on a wire rack for 10 to 15 minutes, then release the pan and let it cool more. Dust lightly with powdered sugar if you like.

10. Serve warm or at room temp, it’s even better the next day. Store covered at room temp for 1 to 2 days or in the fridge if your kitchen is hot.

Equipment Needed

1. 9-inch round or springform pan (lined with parchment and greased with a little butter or oil)
2. Parchment paper (extra sheet to fit the pan)
3. 2 mixing bowls (one large, one medium)
4. Whisk and rubber spatula for folding and smoothing
5. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you prefer
6. Measuring cups and spoons, plus a kitchen scale if you weigh ingredients
7. Knife and cutting board for pitting and halving plums
8. Small bowl and teaspoon for tossing juicy plums in flour
9. Wire rack and a skewer or toothpick to test doneness

FAQ

Grandma Rose’s Plum Cake Recipe Substitutions and Variations

• All-purpose flour: swap with a gluten-free 1-to-1 baking blend (with xanthan) cup-for-cup; or use cake flour for a lighter crumb — to mimic 1 cup AP, use 1 cup cake flour + 2 tbsp cornstarch.
• Unsalted butter: replace 1:1 with stick margarine or vegan butter; or use a neutral oil (canola, grapeseed) at 3/4 the butter volume (so 1/2 cup butter = 6 tbsp oil); you can also replace up to half the butter with applesauce 1:1 to cut fat, cake will be a bit denser.
• Eggs: use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min), or 1/4 cup applesauce per egg, or a commercial egg replacer per package directions.
• Whole milk or plain yogurt: swap cup-for-cup with plant milk (soy, almond, oat); or turn regular milk into buttermilk by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit 5 min (for 1/2 cup use 1/2 tbsp); plain sour cream also works cup-for-cup for extra richness.

Pro Tips

– Macerate the plum halves for 15 to 30 minutes in a tablespoon of sugar and a little lemon juice if theyre not super sweet. That pulls out extra flavor and keeps the fruit from tasting flat. If theyre very juicy toss them lightly in a teaspoon of cornstarch instead of flour so they dont make the cake soggy or sink.

– Weigh your flour if you can, it really makes a difference. If you dont have a scale, use the spoon and level method and avoid packing the cup. Also make sure butter and eggs are truly room temp so the batter emulsifies smoothly.

– Put a rimmed baking sheet on the rack below the cake pan while it bakes, just in case any fruit juices bubble over. And start checking for doneness about 5 to 10 minutes before the recipe time, ovens vary so dont rely on the clock alone.

– Cool the cake in the pan for a bit but try to wait several hours or even overnight before slicing if you can; the juices settle and the crumb firms up, making it taste even better the next day. Toast the sliced almonds separately and sprinkle them on right before serving so they stay crunchy.