End Of Summer Vanilla Plum Cake Recipe

I created an End of Summer Vanilla Plum Cake that stands out among Pretty Summer Desserts, where fragrant vanilla and ruby plums meet a discreet almond crumb that hints at an unexpected twist.

I never thought a simple End Of Summer Vanilla Plum Cake would make me keep checking the oven like its hiding a secret, but this one did. Ripe plums, halved and sunk into a pale batter scented with vanilla extract, caramelize into little sweet lakes that surprise you with every bite.

I like how the fruit sinks but still shows off, like it didnt quite obey the rules. It looks humble and honest but after the first forkful you’ll be trying to name what made it sing, and failing.

Try it when plums are loud and the light is low.

Ingredients

• all purpose flour gives structure, carbs and a little protein, not much fiber
• Butter adds rich mouthfeel, mostly fat and calories, helps browning and flavor
• Sugar sweetens strongly, quick energy carbs but no vitamins, balances plum tartness
• Eggs give protein, moisture and lift, theyre the glue that holds batter
• Yogurt adds tang and tenderness, some protein, makes crumb moist
• Plums are juicy, fiber rich, sweet and tart, they make pockets of syrup
• Vanilla gives warm aroma, tiny flavor boost, no nutrients but big impact
• Lemon zest and juice brighten flavor, adds acidity and freshness, tiny vitamin C
• Baking powder gives lift and light crumb, mostly sodium and air bubbles

Ingredient Quantities

• 1 1/2 cups (190g) all purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temp
• 1 1/2 tsp vanilla extract
• 1/2 cup (120g) plain yogurt or sour cream
• 2 tbsp whole milk
• 6 to 8 ripe plums (about 1 to 1 1/2 lb / 450 to 700g), halved and pitted
• 1 tsp lemon zest plus 1 tbsp lemon juice
• 2 tbsp powdered sugar for dusting

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line a 9 inch cake pan with parchment or grease and dust with flour.

2. Whisk together 1 1/2 cups (190g) all purpose flour, 2 tsp baking powder and 1/2 tsp fine salt in a bowl.

3. In a separate bowl cream 1/2 cup (115g) softened unsalted butter with 3/4 cup (150g) granulated sugar until light and fluffy, about 2 to 3 minutes, then beat in 2 large eggs one at a time, scraping the bowl between each, add 1 1/2 tsp vanilla extract and 1 tsp lemon zest and mix briefly.

4. Stir 1/2 cup (120g) plain yogurt or sour cream together with 2 tbsp whole milk, then fold that into the butter mixture until smooth but dont overmix.

5. Add the dry ingredients to the wet in two additions, folding gently until just combined, a few small streaks of flour are ok.

6. Pour batter into the prepared pan and smooth the top with a spatula.

7. Halve and pit 6 to 8 ripe plums (about 450 to 700g), toss the halves with 1 tbsp lemon juice, then arrange them cut side up on the batter, pressing them in slightly so they sink a little as the cake rises.

8. Bake in the center of the oven 40 to 50 minutes, until the top is golden and a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs; if it browns too fast tent loosely with foil for the last 10 minutes.

9. Let the cake cool in the pan 10 to 15 minutes then turn out onto a rack to cool completely. Just before serving dust with 2 tbsp powdered sugar. Serve warm or at room temp.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 9 inch round cake pan, greased and parchment lined
3. Parchment paper (and foil to tent if it browns too fast)
4. Two mixing bowls — one for dry, one for wet
5. Electric hand mixer or a sturdy wooden spoon if you prefer to do it by hand
6. Rubber spatula for folding and for smoothing the top of the batter
7. Measuring cups and spoons plus a kitchen scale for more accurate measurements
8. Whisk for the dry ingredients and a toothpick or skewer to test doneness
9. Sharp knife and cutting board for halving and pitting the plums, plus a cooling rack to cool the cake

FAQ

End Of Summer Vanilla Plum Cake Recipe Substitutions and Variations

• All-purpose flour
  • Whole wheat pastry flour — use 1:1 for slightly nuttier flavor and a denser crumb.
  • Gluten-free 1:1 baking blend — use equal amount, make sure it contains xanthan gum for structure.
  • Pastry flour — sub 1:1 for a lighter, more tender cake.
  • Almond flour — use about 75% of the flour called for and add an extra egg or 1 tbsp flax + 3 tbsp water per egg to help bind, cake will be more crumbly and moist.
• Unsalted butter, softened
  • Neutral oil (canola, vegetable) — use 3/4 the butter volume (eg 3/4 cup oil for 1 cup butter); gives a moister, denser cake.
  • Coconut oil (solid) — sub 1:1, gives subtle coconut note; melt then cool slightly before mixing.
  • Margarine or baking stick — 1:1 swap, keeps texture similar if you need dairy-free option.
  • Applesauce — replace up to half the butter with applesauce for lower fat; cake will be softer and less rich.
• Eggs (large)
  • Flax “egg” — 1 tbsp ground flax + 3 tbsp water per egg, rest 5 minutes; good binder for vegan/egg-free, gives slightly denser crumb.
  • Applesauce — use 1/4 cup per egg for moisture and mild sweetness, best if you already reduced some sugar.
  • Mashed banana — 1/4 cup per egg, will add banana flavor and moisture, not neutral but works well with stone fruits.
  • Plain yogurt or silken tofu — 1/4 cup per egg, keeps cake tender and moist.
• Plums (halved and pitted)
  • Peaches or nectarines — same prep and quantity, very similar texture and sweetness.
  • Apricots — use slightly more if small; they are tarter and will brighten the cake.
  • Cherries (pitted) — similar size, toss with a little flour to prevent sinking.
  • Frozen berries (blueberries or mixed berries) — use straight from frozen, toss in 1 tsp flour so they don’t sink and release too much juice.

Pro Tips

– Pick plums that are ripe but still a little firm, not mushy. If theyre super juicy toss them with a teaspoon of cornstarch before you lay them on the batter, that keeps the cake from getting soggy and helps the fruit stay on top.

– Make sure butter, eggs and yogurt are at room temp. Cold ingredients make the batter curdle and the cake wont rise as well. If your yogurt has lumps give it a quick whisk so it folds in easier.

– Dont overmix when you add the flour, a few streaks are fine. Overworking the batter = a dense cake. Also if the top is browning too fast, loosely tent with foil for the last 10 minutes.

– For extra flavor and shine brush the warm top with a little warmed apricot jam or a simple syrup (1 part sugar 1 part water, boiled and cooled). It keeps the cake moist and makes the plums look great. Store at room temp up to 2 days or refrigerate for longer, warm a slice briefly before serving.