Print

Classic Moist Plum Cake with Streusel Topping

A thick slice of moist plum cake featuring baked-in red fruit halves and a generous brown sugar crumble topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this moist plum cake featuring fresh seasonal plums and a buttery streusel topping. This recipe is easy to follow and works well for brunch or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 3 cups fresh plums, halved and pitted
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cake batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Spread half of the batter into the prepared cake pan. Arrange half of the plum halves, cut-side up, over the batter. Sprinkle with half of the streusel mixture.
  7. Gently spread the remaining batter over the plums. Top with the remaining plum halves and sprinkle with the rest of the streusel topping.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For best results when using fresh plums, use firm varieties like Italian prune plums or Black Splendor plums.
  • If you prefer a richer cake base, substitute Greek yogurt for the milk.
  • This cake is excellent served slightly warm with a dusting of powdered sugar.

Nutrition

Find it online: https://kingscook.com/classic-moist-plum-cake-recipe/