Print

Easy Moist Plum Cake with Buttery Streusel Topping

A delicious slice of plum cake featuring dark fruit baked into the batter and topped with golden streusel crumbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy plum cake featuring juicy fresh plums and a rich, buttery streusel topping. This moist dessert is a perfect seasonal bake for brunch or afternoon coffee.

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
  • 4 cups fresh plums, halved and pitted
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform 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 and baking powder. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar 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 flour mixture. Mix until just combined; do not overmix.
  6. Spread half of the batter evenly into the prepared springform pan. Arrange half of the plum halves, cut-side up, over the batter. Sprinkle with half of the streusel topping.
  7. Spoon the remaining batter over the plums and top with the remaining plum halves. Sprinkle the rest of the streusel topping evenly over the top layer of plums.
  8. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. The streusel topping should be golden brown.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before releasing the sides of the springform pan. Cool completely before slicing.

Notes

  • For the best flavor, use ripe, slightly tart plums like Italian prune plums or Italian plums.
  • If you prefer a richer cake, substitute 1/4 cup of the milk with sour cream or Greek yogurt for extra moisture.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://cookincorner.com/easy-moist-plum-cake-recipe/