If ever a dessert could capture the sun-kissed flavors and the shimmering magic of late August, it would be the Late Summer Plum Cake. This irresistibly tender cake is studded with juicy, tangy-sweet plums that melt into the rich crumb as it bakes, creating a rustic beauty ideal for brunches, picnics, or backyard celebrations. Whether you’re baking for friends, family, or just yourself (no judgment here!), this cake is both comforting and elegant—a showcase for summer’s final fruit bounty that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
The beauty of this cake is how each simple ingredient works together to celebrate the plums. The butter brings richness, the sugar caramelizes those jammy fruit pockets, and a whisper of cinnamon adds warmth. Here’s how each component helps the cake shine:
- All-purpose flour: The sturdy but tender base of the cake, providing structure without overwhelming the fruit.
- Baking powder: Ensures your Late Summer Plum Cake rises softly and evenly for a lovely crumb.
- Salt: Just a pinch amplifies the flavors and balances the sweetness perfectly.
- Unsalted butter (room temperature): The key to that rich, melt-in-your-mouth texture; make sure it’s soft for easy creaming.
- Granulated sugar: For sweetness and just the right touch of crunch when baked with the plums.
- Large eggs: They help the batter come together and add moisture for a plush cake.
- Vanilla extract: Adds aromatic warmth and depth, making the fruit flavors pop.
- Ripe plums (6-8, halved and pitted): The star of the show: look for plums that yield gently to the touch for juice and sweetness.
- Turbinado sugar (2 tablespoons, for sprinkling): Gives a delightful golden sparkle and a subtle toffee note on top.
- Ground cinnamon (1/2 teaspoon, optional): A dusting of this familiar spice brings coziness and harmony to the fruit.
How to Make Late Summer Plum Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Generously grease and flour an 8-inch round cake pan or a springform pan—this ensures your Late Summer Plum Cake releases beautifully, revealing those jewel-toned plums on top.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. This step may seem simple, but it means your leavening and seasoning are evenly distributed, giving the cake a perfect rise and balanced flavor with every bite.
Step 3: Cream Butter and Sugar
In a large bowl, beat the room-temperature butter and granulated sugar together until the mixture turns light and fluffy. Take your time here—well-creamed butter traps air, making the cake tender and giving it lift. Savor the transformation; it’s where great cake texture begins.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, beating thoroughly after each addition. This helps the batter stay silky and unified. Stir in the vanilla extract; you’ll notice how the aroma immediately lifts the spirits!
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the butter mixture, mixing just until everything is combined. Don’t overwork the batter—this is your ticket to a tender Late Summer Plum Cake with a light, open crumb.
Step 6: Arrange Plums and Add Topping
Spread the batter evenly into your prepared pan, then nestle the plum halves cut-side down on top, pressing them in just a bit. Sprinkle the turbinado sugar (and cinnamon, if using) generously over the plums. This turns into a golden, crackly crown as the cake bakes.
Step 7: Bake to Perfection
Slide the pan into the oven and bake for 40-45 minutes, until the cake is a beautiful golden brown and a toothpick inserted into the center comes out clean. The plums will bubble slightly, filling the kitchen with a heavenly aroma. Let your Late Summer Plum Cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely (if you can wait that long!).
How to Serve Late Summer Plum Cake
Garnishes
This cake is a natural for simple but stunning garnishes. A dollop of whipped cream or a scoop of vanilla ice cream adds creaminess against the juicy fruit. Try a dusting of powdered sugar for a magical, snow-kissed finish, or scatter a few toasted almond slices for extra crunch and flavor.
Side Dishes
Pair your Late Summer Plum Cake with a mug of coffee, a pot of Earl Grey, or an iced herbal tea for afternoon delight. For weekend brunch, serve it alongside fresh berries, a simple fruit salad, or tangy Greek yogurt to play up the cake’s flavors and keep everything light and bright.
Creative Ways to Present
Transform this rustic treat into an impressive dessert by serving individual cake wedges on fancy plates, topped with crème fraîche and a drizzle of honey. Or, for casual gatherings, slice it into squares and serve buffet-style—guests can help themselves to a taste of late summer, no forks required.
Make Ahead and Storage
Storing Leftovers
If you have any cake left (lucky you!), wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. The fruit keeps the cake moist, and some say it tastes even better the next day as the flavors meld.
Freezing
For longer storage, let the Late Summer Plum Cake cool completely, then wrap well in plastic and foil before freezing. It will keep its flavor and texture for up to three months. When plum season feels like a distant memory, you can enjoy a slice of sunny sweetness anytime.
Reheating
To reheat, simply let the cake come to room temperature, or warm individual slices for 10-15 seconds in the microwave. For a crispier top, pop slices in a toaster oven for a few minutes—delightful paired with your morning coffee.
FAQs
Can I use different fruits in this cake?
Absolutely! While the Late Summer Plum Cake truly shines with juicy plums, feel free to substitute with ripe apricots, peaches, or even nectarines. Slightly tart fruits work best to contrast the sweet, buttery crumb.
What if my plums aren’t very ripe?
Even firmer plums work beautifully as they soften during baking, but if they’re very tart, you can add a couple of extra teaspoons of turbinado sugar on top. Super-ripe plums will melt into the batter, making the cake extra jammy and moist.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a quality 1:1 gluten-free baking blend. Just ensure your baking powder is also gluten-free, and you’ll still enjoy a lovely, tender Late Summer Plum Cake.
What’s the best way to pit plums?
Slice the plum in half around the pit, twist the halves apart, and gently pull the pit out. A small spoon works well if the pit is stubborn. No fancy tools required—just a little patience and perhaps a taste test or two along the way!
Can I double the recipe for a crowd?
You sure can! Bake the doubled batter in a 9×13-inch pan for a larger gathering. Adjust your baking time as needed—check for doneness around 45 minutes, and add a few extra minutes if necessary.
Final Thoughts
Every slice of Late Summer Plum Cake is like a bite of sunshine—a cozy, fruity treat that truly celebrates the season. Share it with loved ones or savor it slowly in a quiet moment. However you serve it, this cake is pure joy and I can’t wait for you to bake it, share it, and make it your own summer tradition.
Print
Late Summer Plum Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of late summer with this delightful Late Summer Plum Cake. This easy-to-make, rustic cake showcases the sweetness of ripe plums in every bite. Perfect for a casual dessert or a sweet treat with your afternoon tea.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 6–8 ripe plums, halved and pitted
- 2 tablespoons turbinado sugar for sprinkling
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour an 8-inch round cake pan.
- Prepare dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add vanilla.
- Combine wet and dry: Gradually add dry ingredients to wet, mix until just combined.
- Assemble: Spread batter in the pan, top with plums, sugar, and cinnamon.
- Bake: Bake for 40-45 minutes until a toothpick comes out clean.
- Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- This cake pairs well with whipped cream or vanilla ice cream.
- You can use apricots or peaches as a substitute for plums.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
