Red Plum Cake

There’s something truly special about a homemade red plum cake fresh from the oven. Soft, fluffy, and topped with juicy seasonal plums and a light dusting of powdered sugar, this timeless recipe is the perfect companion to a cup of coffee or tea. Made with simple pantry ingredients and ready with minimal effort, it captures the comforting flavors of home baking at its best.

Whether you're making the most of plum season or simply craving a classic family-style dessert, this easy plum cake is sure to become a favorite. Every bite is light, moist, and filled with sweet-tart plums, making it a delicious treat to enjoy any time of day. More seasonal fuit ideas: Old-Fashioned Plum Cake Peach and Blueberry Galette
Servings: 12 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 4 large eggs (Room temperature.)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 125 ml vegetable oil (Neutral.)
  • 100 ml whole milk
  • 1 1/2 lb red plums (Washed and quartered.)
  • 1 tbsp corn starch (For dusting plums. Optional.)
  • powdered sugar (For dusting the cake.)
Instructions
  1. Wash the plums, remove the pits, and cut them into quarters.Toss the plums with the corn starch ( potato starch can be used instead) to help prevent them from releasing too much juice while baking.This step is optional.
  2. Beat the eggs with the sugar and vanilla extract until the mixture is light and fluffy. Add the oil and milk, then mix briefly until combined.
  3. Sift together the flour and baking powder, then gently fold them into the wet ingredients. Mix only until everything is combined. Pour the batter into a 9 × 13 inch (22 × 33 cm) baking pan greesed with butter or lined with parchment paper.
  4. Arrange the plum halves on top, skin side down. Bake at 350°F (180 C) for about 50–60 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely, dust with powdered sugar, and cut into squares.