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.

Everyday Food, September 2009


Recipe Summary

25 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.

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

  • 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 (12)

213 Ratings
  • 5 star values: 42
  • 4 star values: 40
  • 3 star values: 79
  • 2 star values: 39
  • 1 star values: 13
Rating: 4 stars
I added triple the amount of plums, cut them very thin and pressed them into the batter, skin-side up. The addition was a big hit. Be sure to add a little extra lemon zest. The cake is very subtle on its own. A
Rating: 5 stars
I'm Brazilian and I made this cake. It was wonderful, cuddly and soft, the touch of lemon with vanilla made all the difference. I simply loved!
Rating: Unrated
Could u tell me what 3_4 of cup of better is please as only work in g are. Oz
Rating: 4 stars
The baking time has to be wrong on this recipe - it should not take over an hour to bake a small cake. I baked it for the full time and it was very dry. So I used it the next night to make bread pudding, and it shined in that. Otherwise the cake was great tasting.
Rating: Unrated
Awesome cake and recipe. Thank you for the recipe. I will try this plum cake for my daughter. She is a fan of plum cake, so I always order cakes from Monginis online cake shop. They provide online delivery at affordable rates.
Rating: Unrated
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! :(
Rating: Unrated
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!
Rating: 3 stars
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.
Rating: 5 stars
Hi 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.
Rating: Unrated
Is as delicious as it looks. A recipe to be shared and kept.
Rating: Unrated
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.
Rating: Unrated
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.