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Spiced Plum Cake


  • 8 to 12 plums
  • ½ cup butter unsalted if possible, softened
  • ¾ cup sugar
  • 2 eggs beaten
  • 2 teaspoons vanilla
  • cups all purpose plain flour
  • teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • cup buttermilk
  • 2 tablespoons golden granulated Demerera, turbinado or raw sugar, for garnish


  • Preheat the oven to 350°F (170°C).
  • Cut the plums in half and remove the pits.
  • Grease an 8 inch springform or loose bottomed cake tin and line the bottom with baking parchment.
  • Cream the butter and sugar together in an electric mixer.
  • Beat in the eggs and vanilla.
  • Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt.
  • Fold the flour into the batter.
  • Beat in the buttermilk.
  • Pour the batter into the prepared pan, spreading it to fill the pan and smoothing the top a little.
  • Arrange the plum halves, skin side up, in a circular pattern on top of the cake.
  • Sprinkle the top of the cake and the plums with the 2 tablespoons of sugar.
  • Bake for 35 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
  • Cool in the pan for 20 to 30 minutes.
  • When the pan is cool enough, remove the cake and cool on a wire rack.
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