Old-Fashioned Plum Butter Cake

With a crispy, golden exterior and a soft, dense, buttery center, this Plum Butter Cake is the kind of simple dessert that feels nostalgic and impressive all at once. It’s not overly sweet, comes together with minimal pantry ingredients, and lets fresh plums shine.

This is my go-to cake during plum season—the one I bring to friends’ houses when I need something easy that still feels special. Every single time, someone asks for the recipe. It’s just as perfect served for dessert with ice cream as it is alongside coffee for a relaxed weekend brunch. Some of my other favorite summer recipes are Buttercream Blueberry Cake or Crumbly Blueberry Coffee Cake.

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Why You’ll Love This Plum Butter Cake

• Old-fashioned, bakery-style texture
• Buttery, tender crumb with caramelized fruit
• Not overly sweet—perfect balance of sweet and tart
• Made with simple pantry ingredients
• Doubles as dessert or brunch

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What Makes This a “Plum Butter” Cake?

As the cake bakes, the plums soften and release their juices into the batter, creating a jammy, caramelized layer that tastes remarkably similar to homemade plum butter. The combination of butter, sugar, cinnamon, and lemon juice gives the cake its signature sweet-tart flavor and rich, comforting aroma.

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Ingredients for Plum Butter Cake

• 2 cups granulated sugar, plus ¼ cup for sprinkling
• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 4 large eggs
• 20 small Italian plums or 4–5 regular red plums
• 4 tablespoons lemon juice
• 2 tablespoons cinnamon

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Best Plums for Plum Cake

This recipe works best with stone fruits, especially:

• Italian plums (firmer, less watery)
• Red plums
• Black plums

Firmer plums hold their shape better and create that rich, jammy texture as they bake.

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How to Make Old-Fashioned Plum Butter Cake

1. Preheat oven to 350°F. Grease a 9-inch springform pan or line a 9-inch cake pan with parchment.
2. In a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy (2–3 minutes).
3. Add eggs and beat for another 1–2 minutes until fully incorporated.
4. In a separate bowl, whisk together flour and baking powder.
5. Add dry ingredients to the wet ingredients and mix just until combined.
6. Pour batter evenly into the prepared pan.
7. Slice plums into about 1-inch pieces and arrange in a circular pattern on top of the batter, starting from the outside and working inward.
8. Sprinkle plums evenly with cinnamon and remaining sugar.
9. Drizzle lemon juice over the top.
10. Bake for 60 minutes, until a toothpick inserted in the center comes out clean.
11. Cool on a wire rack before slicing. Serve warm or at room temperature.

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Variations & Substitutions

This cake works beautifully with other fruits, especially stone fruits:

• Peaches – sweet and juicy
• Apples – slightly firmer, more classic
• Apricots – tart and bright
• Nectarines – similar to peaches but firmer
• Cherries – rich and slightly sweet

You can also mix fruits for a bakery-style fruit cake.

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Serving Suggestions

• Serve warm with vanilla ice cream
• Dust with powdered sugar for a simple finish
• Pair with coffee for brunch
• Add lightly whipped cream for dessert

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FAQs About Plum Butter Cake

Is plum butter cake very sweet?

No—this cake is intentionally not too sweet. The tart plums and lemon juice balance the sugar, making it perfect for those who prefer lightly sweet desserts.

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Can I make this cake ahead of time?

Yes. This cake tastes even better the next day once the flavors settle.

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Why is my plum cake dense?

This cake is meant to be slightly dense and buttery, similar to an old-fashioned coffee cake. Be careful not to overmix the batter, which can make it too heavy.

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How to Store Plum Butter Cake

• Wrap tightly in foil and store at room temperature for 3–4 days
• Freeze slices or the whole cake for up to 1 month
• Thaw at room temperature before serving

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