This brown sugar plum cake brings together juicy fresh plums, warm cinnamon, and a soft, buttery crumb sweetened with rich brown sugar. As it bakes, the plums soften and release their juices, creating little pockets of bright fruit flavor throughout the tender cake. Best of all, this easy fruit cake comes together with simple ingredients and straightforward steps.
A sprinkle of brown sugar over the plums adds a lightly caramelized finish that balances their natural tartness. Serve a slice with coffee for a cheerful afternoon treat, or enjoy it warm as a cozy seasonal dessert.
Instructions:
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter and brown sugar until light and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in batches, alternating with the sour cream. Mix just until the batter is combined.
- Spread the batter evenly into the prepared cake pan.
- Arrange the sliced plums over the top of the batter, slightly overlapping them as needed.
- Sprinkle the remaining brown sugar evenly over the plums.
- Bake for 42 to 48 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a serving plate. Slice and serve warm or at room temperature.
Cook’s Note:
Choose plums that are ripe but still firm enough to slice cleanly. Very soft plums can release excess juice and make the center of the cake too wet. If the top begins to brown too quickly while the center is still baking, loosely cover the cake with aluminum foil for the remaining baking time.
Extra Note, If you want it to be gluten-free, the main change is to replace the 1½ cups all-purpose flour with 1½ cups gluten-free all-purpose baking flour, preferably a 1:1 blend designed for cakes.
This recipe uses sugar to:
This recipe uses brown sugar to sweeten the cake while adding a deeper molasses-like flavor that pairs especially well with fresh plums and warm spices. The brown sugar sprinkled over the fruit also helps create a lightly caramelized topping as the cake bakes.
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