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Plum Cake

This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.

  • Prep:
  • Total Time:
  • Servings: 10
Plum Cake

Source: Everyday Food, September 2009


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup sour cream
  • 3 plums, halved, pitted, and cut into eighths
  • Confectioners' sugar, for dusting


  1. Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.

  2. Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in 1/2 the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.

  3. Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.

  4. Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.

Reviews (7)

  • NYbaker 2 Sep, 2014

    I just saw that they changed the pan size in the online version of this recipe (I was going from the magazine). Guess I should've checked here before baking! :(

  • NYbaker 2 Sep, 2014

    Aren't most traditional cake pans 9-inch? I dug up an 8-inch pan and the cake overflowed, making a mess of my oven. The edges have burned (even with the foil) and as I write this, the center is still raw. I usually don't have these problems with MS recipes...this one surprised me!

  • bruceldavison 15 Aug, 2013

    It was an interesting taste. I enjoyed it but the cake was a bit try. I would reduce the total cooking time by about 10 minutes. Because of this bad first impression, I probably will not make again.

  • mysticpris 10 Jul, 2013

    I made this cake last summer and it was a huge hit, so delicious.
    I didn't have fresh plums so I used some plum jam my daughter made.

  • 2Bee 25 Jul, 2012

    Is as delicious as it looks.
    A recipe to be shared and kept.

  • Ceege 21 Oct, 2011

    I have made this plum cake several times and have gotten nothing but compliments on it. It is especially nice in the summer months when good fresh juicy plums are available. I followed the recipe exactly except I used more plums as the ones I had were on the small size. (used 5 to 6 each time I made it). I think this would be good with any summer fruit such as strawberries, raspberries, yummy peaches, etc. Try this simple to make cake and I am sure you will like it.

  • zgsilly 23 Aug, 2011

    there is not much to say except that this recipe is simply delicious and very easy to make. this recipe is one to keep forever. you must try it.

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