Plum Cake with Cinnamon

This Soft Plum Cake is a simple, buttery bake topped with juicy fresh plums and a light cinnamon-sugar finish. The cake has a tender crumb with just enough sweetness to balance the slightly tart fruit, making it a lovely way to enjoy ripe seasonal plums.

The plums soften as they bake and release their juices into the sponge, while the cinnamon sugar adds a warm, fragrant finish. It is an easy everyday cake that works beautifully for afternoon tea, dessert, or simply served with a cup of coffee.

Servings: 9 - Prep: 20 min - Cook: 30–35 min - Total: About 55 minutes + cooling

Ingredients

For the Cake

• 100 g caster or granulated sugar (½ cup)

• 80 g unsalted butter, softened (5 tbsp + 2 tsp)

• 2 large eggs, at room temperature

• 1 egg yolk, at room temperature

• 150 g plain flour (1¼ cups all-purpose flour)

• 1 tsp baking powder

• Pinch of salt

• 6 ripe but firm plums (about 12 oz / ¾ lb)

For the Cinnamon Topping

• 1 tbsp granulated sugar

• 1 tsp ground cinnamon

Instructions

1. Prepare the oven and tin

Preheat the oven to 180°C conventional / 160°C fan / 350°F. Line a 20 x 20 cm (8 x 8-inch) square baking tin with baking paper, leaving a little overhang to make the cake easier to lift out after baking.

2. Prepare the plums

Wash the plums and dry them thoroughly. Cut each plum in half and remove the stones. Set the plum halves aside while you prepare the cake batter. Choose plums that are ripe but still firm enough to hold their shape during baking.

3. Cream the butter and sugar

Place the softened butter and sugar in a large mixing bowl. Beat with an electric hand mixer for approximately 3 minutes, until the mixture becomes lighter in colour and fluffy. Scrape down the sides of the bowl as needed.

4. Add the eggs

Add the two eggs one at a time, mixing well after each addition. Add the egg yolk and mix briefly until fully incorporated. If the mixture begins to look slightly curdled, add a spoonful of the measured flour and continue mixing gently.

5. Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly throughout the cake.

6. Finish the batter

Add the dry ingredients to the butter mixture in two or three additions. Fold gently with a spatula after each addition until no visible flour remains. Stop mixing as soon as the batter is smooth and evenly combined. Avoid overmixing, as this can make the cake heavier.

7. Fill the tin

Transfer the batter to the prepared baking tin. Spread it evenly into the corners and gently level the surface with a spatula. The batter will be relatively thick.

8. Add the plums

Arrange the plum halves over the batter with the cut sides facing up. Space them evenly across the surface and press them only very lightly into the batter. As the cake bakes, the sponge will rise around the fruit.

9. Add the cinnamon sugar

Mix the tablespoon of sugar with the ground cinnamon in a small bowl. Sprinkle the mixture evenly over the plums and cake batter.

10. Bake

Bake for approximately 30–35 minutes, or until the cake is golden and the centre springs back lightly when touched. Insert a skewer into a section of cake without a plum. It should come out clean or with a few fine crumbs. Avoid testing directly through the fruit, as the plum juices can make the skewer appear wet even when the cake is fully baked.

11. Cool

Leave the cake in the tin for approximately 15 minutes. Carefully lift it out using the baking paper and transfer it to a wire rack. Allow it to cool before slicing.

12. Slice and serve

Cut the cake into squares and serve slightly warm or completely cooled. It is delicious on its own, but you can also serve it with Greek yoghurt, crème fraîche, whipped cream, or a scoop of vanilla ice cream.

Tips and Tricks

✅ Use ripe but firm plums. Very soft plums can release too much liquid and become mushy during baking.

✅ Pat the plums dry after washing them so you do not introduce unnecessary moisture into the cake.

✅ Make sure the butter is properly softened before beating it with the sugar for a lighter, more tender crumb.

✅ Room-temperature eggs combine more easily with the butter mixture and reduce the chance of curdling.

✅ Adding an extra egg yolk gives the cake a richer flavour and softer texture.

✅ If the butter mixture begins to curdle while adding the eggs, mix in a spoonful of the measured flour.

✅ Do not overmix once the flour is added. Fold only until the batter is evenly combined.

✅ Place the plums cut-side up so their juices remain in the fruit as they bake rather than soaking straight into the sponge.

✅ Do not push the fruit deeply into the batter. The cake will naturally rise around the plum halves.

✅ The cinnamon sugar adds warmth without overpowering the natural flavour of the plums.

✅ If your plums are particularly sweet, you can reduce the cinnamon-sugar topping slightly.

✅ Allow the cake to cool for at least 15 minutes before removing it from the tin, as the warm sponge will be delicate.