Last updated on October 20th, 2015
IN LATE SUMMER, nothing makes my spirit soar like this Spiced Plum Cake. It’s sweet but not too sweet. It’s loaded with fiber. And it’s really easy to make!
As it bakes, the cake will fill your kitchen with the calming scents of cinnamon and nutmeg. You’ll think that someone has slipped you a Valium.
Here’s the recipe, first in photographic steps, then in a printer-friendly copy-and-paste version:
First, grab an 8-inch square baking dish, and either butter and flour it, or coat it with “baking” spray. Baking spray contains flour.
Then pour 1 1/2 cups flour, 2 teaspoons baking powder, and a pinch of kosher salt into a lime-green bowl.
Add 1/4 teaspoon cinnamon and a pinch of nutmeg…
Now put 6 tablespoons softened, unsalted butter in the bowl of a standing mixer, and beat it on high speed for 1 minute.
No standing mixer for you? Use a hand-held electric mixer and a large bowl.
Add 1 cup sugar, and beat until light and fluffy — about 3 minutes.
Beat two large eggs in a small bowl, and then add them, bit by bit, to the butter mixture.
Also beat in 1/3 cup flavorless vegetable oil…
And exactly 1 1/2 teaspoons pure vanilla extract.
On “low” speed, add the dry ingredients, mixing only until they are incorporated.
Scoop the batter into the prepared pan, and smooth it out with a blue spatula.
Now select 5 medium-small plums which are definitely ripe. I used common red plums for one of my cakes…
And these dark purple plums for another cake.
I liked the dark purple variety best, because the fruit was smaller than its red colleagues.
Slice the plums in half, and remove the stones and any bit of stem. Arrange 9 of the halves flesh-side-up on the cake batter. If you arrange them in a grid, as I did, you’ll find the cake is very easy to slice and serve.
Of course, 5 plums will give you 10 halves. What to do with the remaining half?
Eat it, baby.
Bake at 350° until the batter turns golden brown, and a toothpick inserted in the cake comes out clean — 30-40 minutes. (My cake was done in exactly 40 minutes.) Let cool for 30 minutes on a wire rack.
Run a plastic knife all around the edge of the cake, and then unmold it onto a board or platter.
If desired, dust the works with confectioners’ sugar just before serving.
Slice the cake into 9 pieces, and then do what I did, and promptly eat 6 of ’em!
Folks, you won’t believe the crisp, tender texture of this cake, nor its glorious fragrance. The piece of plum in each serving is a healthy, high-fiber bonus.
Since I ate 6 segments of cake, you might wonder what happened to the other 3. They were delivered to Brenda Johnson, my ever-lovin’ taste-tester.
As promised, here is a copy-and-paste version of the above :
Spiced Plum Cake
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 9 servings
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1/4 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
6 tablespoons (85 grams) unsalted butter, softened
1 cup (200 grams) sugar
2 large eggs, beaten
1/3 cup (80 ml) flavorless vegetable oil
1 1/2 teaspoons pure vanilla extract
5 plumsSpecial Equipment: a square, 8-inch cake pan, either buttered and floured, or sprayed with “baking” spray (baking spray contains flour)
1. Making the batter — In a medium bowl, whisk together the flour, salt, baking powder, cinnamon and nutmeg. In the work bowl of a standing mixer (or a large bowl if you are using a hand-held electric mixer), beat the butter at medium speed for 1 minute. Add the sugar, and beat until the mixture is light and fluffy — about 3 minutes. With the machine still running at medium speed, gradually beat in the eggs. Then beat in the oil and the vanilla extract. turn the machine to “low” speed, and add the dry ingredients, blending only until they are incorporated.
2. Assembling the cake — Scoop the batter into the prepared pan. Then cut the plums in half, and remove the stone (and stem, if attached) from each. Arrange 9 halves flesh-side-up atop the batter, spacing them evenly in a grid pattern.
3. Baking — 30-40 minutes on the center rack of a preheated 350°F oven. Bake until the batters turns golden brown, and a toothpick inserted in various places in the batter comes out clean — about 30-40 minutes. Cool on a wire rack for 30 minutes.
4. Unmolding and serving the cake — Run a plastic knife around the outside edge of the cake. Then unmold onto a board or platter; invert to serve plum-side up. Just before serving, dust with confectioners’ sugar if desired. Then cut the cake into 9 portions.
This cake is the bee’s knees, the cat’s meow, and the answer to all of life’s vexing problems. Don’t make me beg you to try it!
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Sherry says
Kevin, I made this yesterday and it was a HUGE hit! My husband and I ate half the cake after dinner. We finished off the remaining pieces at breakfast this morning. Thanks for another easy recipe!
Allison says
If this cake has the same effect as Valium, count me in! Can’t wait to try it.
Brooklyn Bob says
Curious about the skin on the plums. Does it become tough during baking?
Kevin Lee Jacobs says
Brooklyn Bob – If your plums are ripe, their skins will soften during baking. Hope you’ll try this cake!
Robin says
Love!
Joann says
Will try this tomorrow……looks soooooo good!!!
Brenda Johnson says
The season is a changin’! And the scents and colors of what’s coming out of Kevin’s kitchen is reflecting that! This cake is so pretty, and so yummy! The texture is buttery and rich- but not at all heavy- it has a subtle spicy aroma and flavor from the cinnamon and nutmeg (a wonderful combination!) and the plums become tender (skins and all folks- he’s not kidding you!) by holds it shape and a nice texture beautifully! No mushy fruit here! It’s sweet enough to be a satisfying dessert, but by no means the standard “cake” – so you can eat more!!!! I went right ahead and chowed down a square before Kevin even told me what exactly I was eating- sans silverware! Fantastic! Thanks as always for sharing !!!
Sheryl says
This is perfect timing! On Saturday morning, I am headed to the farmers’ market to get plums from The Plum Lady so I can make jam…but I will definitely be using them to try this cake! Probably more than one version of this cake with some of the different types of plums…oh, end-of-summer joy!
Debra Fernandes says
I am always inspired by your lovely recipes. Thank you for sharing. I always come up against the same problem though , the change over from US to UK. cups of flour and sugar etc and tablespoons of butter always just blow my mind
hopefully I will be able to taste these delights when I get the right ratios
thank you again for sharing
Lauren Shuman says
ROTFL…nice to know I’m in good company…you measure vanilla as meticulously as I do!
Thanks for the recipe. I’m going to substitute a wondrous heirloom prune that’s on the verge of ripening. Nearly as large as most plums, not as juicy of course. Excellent eating out of hand and as a base for the numerous sauces, condiments and jams that I put up.
Kevin Lee Jacobs says
Debra Fernandes – Good news for you: In the “copy-and-paste” version of the recipe, I’ve converted the sugar, flour, butter and oil into UK measurements. Enjoy!
Beverly, zone 6, eastern PA says
You have lots more luck than I do finding plums whose pits will come loose perfectly like that. Maybe I am shopping at the wrong store.
Visually beautiful recipe!
Mercy says
Kevin, I just LOVE the way you describe your recipes–I can almost taste them just from your descriptions! I’ll be getting some plums soon and making this one for my family.
Sheree Ashapa says
I need to make this NOW! I don’t have any plums, but I I have some lovely ripe peaches and nectarines on hand. Can I do the same with them?
Helga G says
I am going to try it with Nectarines, since I don’t have any plums left. I ate them thru out last week. Definitely make it with Plums the next time. I know it tastes as good as it looks, like all your recipes Kevin.
Frank says
It looked so good (i’m diabetic). I have a large pear tree in my yard…sooo, I used pears…pealed them…cored and sliced them…used a tbsp of Stevia instead of sugar…everything else the same…ohh so good…another use for my pears…there are so many…even after my friends get bags and bags of them.
Keep the recipes
and advise coming.
Frank
Nanini says
On vacation now but can’t wait to get home & try this ! Have been searching & trying different recipes to make my Grandmother’s “German Kuchen”, none have been quite right ….she’s gone & the recipe went with her ( funny how our Grandmas never wrote down a recipe)….the photos look just Ike her’ Kuchen…will let you know. Thank yoo! PS: May try one with peaches
Kevin Lee Jacobs says
Sheree and Helga – The cake should be absolutely delicious with nectarines, peaches, or even pears (see comment #16). Enjoy!
Trudi Dido says
this one makes me cry OMG ! I It looks fantastic.! l Iove plums and they are at their peak right now. I will try this with gluten free flour (probably almond) I’m drooling as I think about it ! Bye gotta go get some plums
Lori G. says
This looks and sounds delicious! I will have to get some plums on my next shopping trip.
I so enjoy your blog, Kevin. You never fail to amuse and entertain. But that is what you do best, isn’t it?
Deborah Rogers says
I hope mine comes out. My mixing bowl is sky blue instead of lime green.
Julia says
Wow! You can pour a teaspoon and a half directly from bottle to bowl!;-)
Dorothy D says
Nanini, I also have been searching for the recipe that my Grandmother used to make her “Plum Kucken”. My mother and I have tried several over the years but never get close to hers. I will be trying this to see how close this one comes. Grandma always made a pan for our family when her plums were ripe. We all loved it.
Sheri says
Bless You! I’m in fruit heaven!
Vickie Cook says
Great timing; Kevin! I just bought some beautiful organic plums and really had no idea what I would be doing with them, but now I know!
Bryonna says
Hi Kevin. Since I’m not a fan of kale, I forwarded your most recent newsletter about freezing kale to a kale-loving friend.
Lucky me … didn’t she show up today with slices of your SPICED PLUM CAKE … delicious!
Now of course I’ll have to make one for me, me, me.
Thanks for another amazing recipe!
Bryonna
jo says
Hi Kevin,
This recipe is amazingly wonderful! I used very ripe (maybe too ripe), juicy plums and all went well until I started to transfer the cooked cake to a serving dish. It crumbled into pieces, so I put it into a bowl and served it as Plum Crumble rather than Spiced Plum Cake – hehehe.
It was SOOOOO good and everyone raved about it. Thank you so much for this new ‘family favorite’. I may always serve it as a Plum Crumble!
jo
Beverly, zone 6, eastern PA says
I made this yesterday, on a stinking hot day when my kitchen was already too uncomfortable before I even turned on the oven. But we forgot all our troubles when we sank our teeth into the hot, tangy plums surrounded by the baked dough. Wow! And it popped right out of my agate pan which I buttered and floured with great deliberation. Your directions are excellent and so empowering.
I have both peaches and pears on hand and will try another cake soon. It’s going down to 51 degrees overnight tonight, so tomorrow morning should bring a cooler kitchen.
Ann Manning says
Finally I have your Plum Cake in the oven, and my poor husband ask could he have a slice before supper tonight. The lovely aroma is filling the entire house,and has his taste buds on drool. I have been over run with gifts of fresh peaches , and the plums I had purchased kept shouting ” my turn,my turn “. Thanks for sharing all the wonderful recipes.
Trudi Dido says
Our grandson,who is eleven thinks he is the breakfast chef and when he visits this weekend we will make it together. I hope it gets to cool before we eat it !
Annette says
My mother-in-law makes a similar “plumkucken” from small empress plums (bland when raw but exquisite when baked). A squirt of fresh lemon juice over the plums before baking can bring out a fabulous rosey color from the plums/skins. Everyone in the family asks for the cake during the very brief empress season.
Barbara O'Brien says
Thank you, once again, for the yummy recipe! I made the Spiced Plumb Cake (and easy!) for a group of neighbors planning an Oktoberfest block party for our street … raves, raves, raves!
Thank you … you made me look like a hero!…
Until we meet in the garden,
Barbara O’Brien
Elsabe says
I was enthralled by your brilliant idea of using newspapers to prevent weeds. I am so excited about that it is just not true! Solves so many problems!
And then that darn plum cake caught my eye! So instead of gardening on this lovely fall morning I am baking plum cake. But this is just a little procrastination before I tackle that job I planned for today.
Thanks for your humourous easy to follow instructions, tea and cake, this morning, in honour of you an a German baker back in the day in Namibia.
Mary says
Have a butter colored bowl and a garnet red spatula ~ fingers crossed!
Susan says
I’m definitely making this for dessert on Saturday. We’re having bbq chicken and I think it will be wonderful for dessert. Can’t wait to try it!
I just discovered another lovely recipe for those nice dark plums. It’s called Slivovitz (plum schnapps or brandy). I made a batch and it smells wonderful even in the early stage. It’s in the pantry now waiting for Christmas.
Joy says
Just put the second one this week in the oven. Used a 9″ square springform pan the first time with oiled parchment for insurance. Of course it took more than 5 plums, especially with the little purple meaty babies I had on hand. Completely yummy! After the first serving as dessert, the rest was breakfast treat for the rest of the week. Today, it’s a round 9″ pan with the plums in a circular pattern. Serving this after your fabulous peach & tomato salad, mire corn, & lobster for what could become an end of summer tradition. Thanks, Kevin!
Kevin Lee Jacobs says
Hi Joy – So glad you enjoyed the cake!
Tracy in New Hampster says
Wow! Once again, a post from you returns a morning of political frenzy back to sanity.
Thank you.
Shirley Park says
Hi there, This recipe brought back so many memories! – but I think I may have to use smaller plums – the centre section decided to not cook – when the rest was quite finished !
I have tried soooo many of your recipes – just YUM!!