Soft and Fragrant Plum Cake (with Fresh Plums) is one of those desserts I love to make whenever I have ripe plums available. It comes together in minutes, and the aroma released while baking is truly irresistible! A simple, fragrant, and wholesome fruit cake, perfect for summer!
Plums or prunes?
Many wonder if there’s a difference. In reality, plums is the correct name for fresh plums, the juicy fruit used in desserts. The term prune is often used for dried prunes, the dehydrated version.
So yes: this is a plum cake, but you can also find it as a prune cake.
A soft yet firm texture, perfectly holding the fruit both inside and on top, preventing it from sinking. Ideal for breakfast or a healthy and delicious snack.
See you soon, Susy
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 325.25 (Kcal)
- Carbohydrates 41.74 (g) of which sugars 21.82 (g)
- Proteins 6.81 (g)
- Fat 15.13 (g) of which saturated 8.96 (g)of which unsaturated 5.51 (g)
- Fibers 2.80 (g)
- Sodium 83.99 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Plum Cake
- 1.6 cups whole wheat flour
- 1/4 cup potato starch
- 4 eggs (medium)
- 1/2 cup butter
- 1/2 cup brown sugar (+ for the surface)
- 1/2 cup partially skimmed milk
- 1 lb plums
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp apricot jam (optional for glazing the cake)
What You’ll Need for the Soft Plum Cake
- Bowl
- Pan square
- Electric whisk
- Spatula
- Brush
How to Prepare the Soft Plum Cake
I bring eggs, butter, and milk to room temperature for at least 30 minutes.
I wash the plums, remove the pit: half I cut into pieces, the other half into thin slices for decoration.
In a bowl, I beat the softened butter with sugar and vanilla until creamy and fluffy.
I incorporate the eggs one at a time, along with a pinch of salt.
I add sifted flour, starch, and baking powder, alternating with milk. I mix with a spatula until obtaining a thick batter.
I add the plum pieces and pour the batter into a greased or parchment-lined pan.
I decorate the top with sliced plums and a sprinkle of brown sugar.
I bake at 350°F (static) for 40-45 minutes. I always do the toothpick test before removing from the oven.
Once ready, I let the cake cool before removing from the pan.
Storage and Tips
For an extra touch, brush the surface with apricot jam dissolved in a teaspoon of water. Shiny and fragrant!
Store the cake under a cake dome for a couple of days.
For a gluten-free version, replace whole wheat flour with almond flour.
Try the same base with apples, pears, or apricots: it’s always delicious!
FAQ
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