A plum cake, especially one with a soft, buttery base, a generous rim that cradles the fruit, and a golden crumble scattered over the top has to be one of my favourite dessert and snacks. It feels homely, slightly rustic, and just old-fashioned enough to evoke childhood memories without losing its place in a modern kitchen. This type of cake—very much in the spirit of a traditional Streusel Cake—has become one of my go-to bakes whenever plums are in season. There’s simply no resisting the way the fruit sinks slightly into the batter, releasing its juices and turning the cake into a tapestry of ruby and gold.
What I love most about plum cake is its layered personality. At the bottom you get a light, flavourful base, sturdy enough to hold its shape but soft enough to feel indulgent. The raised rim is a small stroke of genius. It doesn’t just keep the plums neatly nestled in place; it creates the impression of a tart and a cake merged into one. And then comes the fruit: sliced plums, arranged in any pattern you like—circles, fanned out lines, or even just tumbled in for a more casual effect. They bake into the cake with a slightly sweet, slightly tart perfume that fills the entire kitchen.
The crumble mixture on top is the finishing touch that takes this cake from simple to irresistible. As it bakes, the crumble melts slightly, then firms up into delicate, buttery clusters that contrast with the softness underneath. You get this lovely combination of textures: crisp crumble, tender sponge, and juicy baked fruit. The scent alone—warm, sugary, and just a bit spiced if you’re inclined to add cinnamon or nutmeg—is enough to make neighbours wonder what you’re up to.
What’s especially handy about this kind of plum cake is how adaptable it is. Plums come in all sorts—some sweeter, some sharper—and any will do. If your plums are firm, they soften beautifully during baking. If they’re already ripe and ready to burst, they melt into luscious pockets of jammy goodness. It’s almost impossible to get wrong, which is one of the reasons this cake is such a staple for home cooks. It has that wonderful combination of feeling special while being delightfully fuss-free.
Serving the cake is an experience all its own. Fresh from the oven, when it’s still warm and the fruit juices are bubbling slightly, it makes the house feel instantly cosier. But even once cooled, the flavours settle and intertwine in a way that only fruit cakes can achieve. The crumble stays crisp, the fruit becomes even more fragrant, and the base retains its lightness without turning dense. It’s a cake that ages well—if it’s not eaten immediately, of course.
Because it’s so versatile, you can dress this plum cake up or keep it simple depending on the occasion. A dusting of icing sugar always looks pretty, especially if you’re serving it with afternoon tea. For something a bit more indulgent, a dollop of freshly whipped cream works beautifully, adding a cool, airy contrast to the warm fruit. Vanilla ice cream is another classic pairing, especially if you like the contrast between hot and cold. A spoonful of clotted cream gives it a richer, more luxurious feel—perfect for a Sunday dessert. And if you prefer something lighter, a scoop of Greek yoghurt with a drizzle of honey can provide a lovely balance between tanginess and sweetness. Whatever you fancy, this plum cake can handle it.
This plum cake truly embodies the pleasure of home baking: simple ingredients layered thoughtfully, a bake that fills the house with warmth, and a result that’s both comforting and impressive. Whether you serve it at a family gathering, alongside an afternoon cuppa, or as a cosy dessert after supper, it never fails to delight. It’s the kind of cake that encourages everyone to linger at the table just a bit longer, forks in hand, ready for another slice.
Plum Cake
Equipment
- 1 Round Cake TIn 9in
- 1 Wire Rack cooling
Ingredients
Cake:
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 large eggs free range
- 200 g plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 5 large plums ripe pitted and sliced
Crumble topping:
- 75 g plain flour
- 50 g brown sugar
- 50 g unsalted butter cold and cubed
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 23 cm (9-inch) round cake tin.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.200 g unsalted butter, 200 g caster sugar
- Beat in the eggs one at a time, then add the vanilla extract.4 large eggs, 1 tsp vanilla extract
- Sift together the flour and baking powder, then fold gently into the butter mixture until just combined.200 g plain flour, 2 tsp baking powder
- Spread the batter evenly in the prepared cake tin, leaving a slight rim around the edge.
- Arrange the plum slices neatly over the top of the batter.5 large plums
- To make the crumble topping, mix the flour, sugar, and cinnamon (if using) in a bowl, then rub in the cold cubed butter with your fingertips until it forms coarse crumbs.75 g plain flour, 50 g brown sugar, 1/2 tsp ground cinnamon, 50 g unsalted butter
- Sprinkle the crumble evenly over the plums.
- Bake for 45–50 minutes, or until the crumble is golden and a skewer inserted into the cake base comes out clean.
- Allow the cake to cool slightly in the tin before transferring to a wire rack.
- Slice the plum cake into 12 generous portions and serve.
16 comments
perfect
Great dessert served warm with ice cream, everyone at the table wanted seconds.
I’ve never tried. Plum cake but gave it a go. The flavours are so much more than I imagined. Delish.
A delightful cake but I wish the crumble had been a bit thicker.
The cake was delicious but it could have used a touch more cinnamon for my taste.
Nice flavour overall, but I found the base slightly too soft once the fruit settled in.
Perfectly moist with a lovely buttery base, I’ll definitely make this again.
This cake reminded me of something my grandmother used to bake, comforting and nostalgic.
A fabulous cake all round, especially when served with whipped cream.
Lovely light sponge and the plums were incredibly juicy.
The plum cake had the perfect balance of sweetness and tart fruit, absolutely lovely with a cup of tea.
Such a homely bake, the plums added a lovely tang that kept it from being too sweet.
I really enjoyed the crumble topping, it added a wonderful crunch.
I loved how simple yet impressive this cake felt, ideal for guests.
Beautiful texture and flavour, the plums baked down into a gorgeous jammy layer.
The crumble on top was spot-on and baked to a perfect golden colour.