Go Back
+ servings

Cake with plums

This cake with plums is flavoured with a little vanilla and ground cardamom, giving this cake a sweet flavour that pairs so well with bright plums!
Course Dessert
Cuisine American
Keyword cake with plums, fresh plum cake, plum cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 334kcal
Author Janice


OXO whisk
Artisan mixer
Cake tester
GIR spatula
8-in springform


  • 190 grams ( cups) all-purpose flour
  • 7.5 mL ( teaspoon) baking powder
  • 3.75 mL (¾ teaspoon) ground cardamom
  • 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
  • 115 grams (½ cup) unsalted butter room temperature
  • 200 grams (1 cup) granulated sugar
  • 2 large eggs room temperature
  • 5 mL (1 teaspoon) pure vanilla extract
  • 4 plums halved and pit removed
  • 10 grams (1 tablespoon) sliced almonds optional
  • 10 grams (1 tablespoon) Turbinado sugar optional


  • Preheat the oven to 350°F. Line the bottom of a springform pan with parchment, then butter and flour the sides. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, cardamom, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar for 2 to 3 minutes until it is light and fluffy. Scrape down the sides and the bottom of the bowl with a spatula as needed.
  • Add the eggs, one at a time, beating well between each addition. Add the vanilla and mix well. Beat the mixture for 2 minutes until it is aerated and very light in colour. Scrape down the sides of the bowl and make sure the batter is evenly mixed at this point. You can beat it a little more to make sure.
  • Stir in the flour mixture on low speed, just until the flour is completely incorporated.
  • Spread the batter in the prepared pan and smooth the top. Place the plum halves, cut side down (or up works too!), and pressing them slightly into batter. Scatter a few sliced almonds and some turbinado sugar on top (if using)
  • Bake the cake until the edges are golden brown and the plums are soft and releasing their juices. A cake tester comes out clean when inserted in the cake. This could take as much as 90 minutes, especially if you placed the plums cut side down on the cake batter.
  • Remove the pan from the oven, and let cool on a wire rack for 10 minutes, then release the cake from the springform pan.
  • Let the cake cool completely before slicing and serving.


This is a very versatile cake and plums play really well with so many fun spices. Feel free to replace the cardamom with:
  • ground anise
  • ground cinnamon
  • ground ginger
  • ground allspice
Note that the baking time is quite long if you place the plums cut-side down on the cake batter and use an 8 inch springform pan. The baking time may be less (about 60 minutes) if you place the plums cut-side up so the juices evaporate or if you use a larger pan like a 9-inch cake pan.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 334kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 80mg | Potassium: 206mg | Fiber: 1g | Sugar: 30g | Vitamin A: 532IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg