Buttery Vanilla Plum Cake

This sweet and tangy plum cake brings summer's last hurrah to your table. Juicy plums sink into the soft cake creating a perfect blend of flavors that'll make your kitchen smell amazing.

I made this cake for a backyard get-together once and everyone came back for extra helpings. Now it's my go-to goodbye to summer, made when plums hit their sweetest point.

Ingredients

• All purpose flour: Gives the cake its soft texture that works well with the fruit
• Baking powder: Adds just enough rise without making it too airy
• Salt: Brings out the sweetness and other flavors in the cake
• Unsalted butter: Adds a rich taste and creates that wonderful texture
• Granulated sugar: Cuts through the plums' tartness and browns nicely during baking
• Large eggs: Hold everything together and help the cake keep its shape
• Orange zest: Adds a fresh pop that lightens up the whole dessert
• Vanilla extract: Gives warmth and flavor depth - go for real vanilla if you can
• Fresh plums: Pick ones that aren't too soft so they don't fall apart while baking

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 175°C or 350°F. This temp lets the cake cook evenly and gives plums time to release their juice without burning. Make sure to wait about 15 minutes for your oven to get fully hot.

Prepare the Pan:

Rub butter into every part of a 10 inch cake pan. Don't miss any spots or your cake might stick. Then sprinkle flour lightly and tap out what doesn't stick. This creates a non-stick surface for easy cake removal.

Whisk Dry Ingredients:

Mix flour, baking powder and salt in a bowl. Stir for about 30 seconds to make sure everything's well combined. This stops any clumps of baking powder that could make the cake rise unevenly.

Cream Butter and Sugar:

Beat these two together for a full 5 minutes until they look fluffy and lighter colored. This step is key for a nice texture. Stop once in the middle to scrape down your bowl so everything mixes properly.

Add Eggs Gradually:

Put in one egg at a time, mixing for half a minute between each. This keeps the mix smooth instead of curdling. Your batter should look creamy when all eggs are mixed in.

Incorporate Flavorings:

Mix in the orange zest and vanilla. You'll smell how good it's getting right away - these flavors will spread through the whole cake.

Fold in Dry Ingredients:

Use a rubber spatula to gently mix the flour into the wet ingredients. Use big, sweeping motions from the bottom up. Stop as soon as you don't see dry flour anymore to keep the cake from getting tough.

Assemble and Bake:

Spread the thick batter evenly in your pan. Arrange plum pieces on top in a pattern starting from the edges and working inward. Some folks like putting the skin side up for looks, others prefer the cut side up to show off the fruit. Bake around 60 minutes and check by poking the middle with a toothpick - it should come out mostly clean.

The best moment for me is when this cake comes out with those slightly browned plums on top. My grandma showed me how to make it using Italian plums from her tree, and we've kept making it in our family for three generations now.

Finding the Right Plums

What matters most isn't the plum type but how ripe they are. Look for plums that give a little when squeezed but aren't mushy. I like mixing red and black plums for different colors and tastes. If your plums are super juicy, you might want to pat them dry after cutting. Keep in mind that sour plums will get sweeter as they bake, while already sweet ones will get even more intense.

Make Ahead Options

This cake actually tastes better the next day when all the flavors mix together and the plum juice soaks into the cake. You can bake it a day early for the best taste. If you want to keep it longer, wrap single slices in plastic and freeze them for up to three months. Just let them sit out for an hour before eating. The cake stays surprisingly good even after freezing, so it's handy for unexpected visitors or planned events.

Serving Suggestions

The cake tastes great by itself, but you can make it even better with some extras. A spoonful of whipped cream makes it feel fancy. For breakfast, try it warm with some Greek yogurt. In late summer, I love adding vanilla ice cream and a few fresh blackberries on the side. For something special, try warming some honey with rosemary and drizzling it over each piece right before serving.

This plum cake captures summer's flavor and will surely become a yearly tradition in your home.

Recipe Q&A

→ Can I swap plums for other fruits?

Sure thing! Try peaches, nectarines, apricots, or mix them together. Just pick fruit that's ripe but firm so it holds its shape in the oven.

→ What’s the trick to knowing it’s done?

Stick a toothpick or skewer into the center. It’s ready when it comes out clean or with just a few crumbs, but not gooey. The edges will also pull away slightly from the pan.

→ Can I bake it in advance?

Yes! In fact, it tastes even better the next day. Keep it covered and at room temp for two days, or refrigerate for up to five days.

→ What’s the best way to enjoy this cake?

It’s great warm or at room temp. Sprinkle powdered sugar over the top or serve with whipped cream or ice cream for an extra treat.

→ Can I freeze it for later?

Absolutely! Wrap it in plastic, then foil, and freeze for three months. Let it defrost in the fridge overnight and bring it to room temp before eating.

→ Why add orange zest to this cake?

The zest adds a citrusy aroma that pairs perfectly with the plums and vanilla. It gives the cake a fun, fresh twist without overpowering anything.