This sugar plum cake is a simple, rustic dessert. It has a moist and tender butter cake base, with sliced plums arranged on top that become soft and jammy as they bake.
It comes together in under an hour with basic ingredients. The cake is lovely on its own for a simple afternoon treat or can be served with a scoop of ice cream for dessert.
Why is Sugar Plum Cake a Must-Try?
Creaming butter and sugar together incorporates air into the batter, which gives the cake a light and tender texture.
Adding the flour mixture and sour cream in stages prevents overworking the gluten, ensuring the cake stays soft and not tough.
Arranging the plums on the surface allows their juices to bake into the top of the cake, creating a sweet, fruity layer without making the cake soggy.
Ingredients for Sugar Plum Cake
• Plums: Black or red plums work well. Choose ripe but firm fruit so they hold their shape when baked.
• Unsalted Butter: Using unsalted butter lets you control the salt level. If you only have salted, reduce the added salt by 1/4 teaspoon.
• Sour Cream: Full-fat sour cream provides the best flavor and moisture. In a pinch, plain full-fat Greek yogurt is a good substitute.
• Light Brown Sugar: Adds moisture and a hint of caramel flavor that complements the plums.
Exact quantities are in the recipe card below.
How to Make Sugar Plum Cake
Step 1: Prepare Pan and Dry Ingredients
First, preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan. In a separate bowl, whisk together your dry ingredients: flour, baking soda, and salt. This helps ensure they are evenly distributed in the batter.
Step 2: Make the Cake Batter
In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Add the eggs one by one, followed by the vanilla. Gradually mix in the dry ingredients in two parts, alternating with the sour cream, until just combined.
Step 3: Assemble and Bake the Cake
Pour the batter into your prepared pan and smooth the top. Arrange the sliced plums over the surface of the batter. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool before dusting with confectioners’ sugar.
What to Serve with Sugar Plum Cake
Serve slices warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is a nice addition.
Expert Tips for Sugar Plum Cake
For food safety, it is important to cook eggs thoroughly. The cake is done when a skewer inserted into the center comes out clean.
Do not overmix the batter after adding the flour, as this can result in a tough cake.
Room temperature ingredients, especially butter and eggs, will incorporate more easily and create a smoother batter.
Any type of plum works, but firmer varieties like black or red plums hold their shape well during baking.
How to Store and Freeze Sugar Plum Cake
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. You can also freeze the cake, tightly wrapped in plastic wrap and foil, for up to 3 months. Thaw at room temperature before serving.
Sugar Plum Cake Recipe FAQs
Can I use other fruits in this cake?
Yes, this cake base works well with other stone fruits like peaches, nectarines, or apricots. Berries would also be a good choice.
Can I make this cake ahead of time?
Yes, you can bake it a day in advance. Store it covered at room temperature and dust with confectioners’ sugar just before you plan to serve it.
Why did my plums sink to the bottom of the cake?
This can happen if the batter is a little too thin or the fruit pieces are very heavy or juicy. Tossing the plums in a tablespoon of flour before arranging them on top can sometimes help them stay in place.
Sugar Plum Cake
Ingredients
- 3/4 cup unsalted butter softened, 170g
- 1/2 cup granulated sugar 100g
- 1/2 cup packed light brown sugar 110g
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup full-fat sour cream 60g
- 4 medium plums pitted and cut into 1/4-inch slices
- 1 tbsp confectioners' sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan and dust it with flour, tapping out any excess.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, use an electric mixer on medium-high speed to beat the softened butter, granulated sugar, and brown sugar until pale and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each one. Mix in the vanilla extract.
- Reduce the mixer speed to low. Add half of the flour mixture and mix until just combined. Add the sour cream and mix, then add the remaining flour mixture. Mix only until no dry streaks of flour remain.
- Pour the batter into the prepared pan and spread it into an even layer with a spatula.
- Arrange the plum slices on top of the batter in a decorative pattern or scattered evenly.
- Bake for 35 to 40 minutes. The cake is done when the top is golden and a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, then carefully invert the cake onto the rack to cool completely. Dust with confectioners' sugar before serving.
Notes
