10 Amazing Plum Cake Recipes for Every Sweet Craving

Fresh plums transform ordinary cake into something absolutely magical. These juicy stone fruits bring natural sweetness and beautiful color to every bite.

From upside-down classics to traditional German kuchen, these plum cake recipes celebrate summer’s bounty in the most delicious way possible.

01. Oat-Spiced Plum Upside-Down Cake

This spiced twist on classic upside-down cake features warm cinnamon and nutmeg. The oats add wonderful texture while plums caramelize beautifully on top.

Ingredients: 6 large red plums (pitted and sliced), ¼ cup butter, ½ cup brown sugar, 1 cup all-purpose flour, ½ cup rolled oats, 1 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, ½ cup granulated sugar, ⅓ cup melted butter, 1 large egg, ¾ cup milk, 1 teaspoon vanilla extract.

How To Make Oat-Spiced Plum Upside-Down Cake

1. Preheat your oven to 350°F and melt ¼ cup butter in a 9-inch round cake pan directly in the oven. Once melted, remove and sprinkle brown sugar evenly over the butter, creating your caramel base.

2. Arrange plum slices in overlapping circles over the brown sugar mixture, creating a beautiful pattern that will become your cake’s top when flipped.

3. Whisk together flour, oats, baking powder, and all spices in a large bowl. In another bowl, combine granulated sugar, melted butter, egg, milk, and vanilla until smooth.

4. Gently fold wet ingredients into dry ingredients until just combined. Pour batter carefully over arranged plums, spreading evenly without disturbing the fruit pattern.

5. Bake for 45-50 minutes until golden brown and a toothpick inserted in center comes out clean. Cool for 5 minutes, then run a knife around edges and flip onto serving plate immediately.

02. Blueberry Plum Upside-Down Cake

Two summer fruits create stunning layers in this gorgeous upside-down cake. Black plums turn beautifully pink when baked, contrasting perfectly with deep blue berries.

Ingredients: 4 black plums (pitted and sliced), 1 cup fresh blueberries, ¼ cup butter, ½ cup packed brown sugar, 1¼ cups all-purpose flour, ¾ cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon salt, ⅓ cup softened butter, 1 large egg, ⅔ cup milk, 1 teaspoon vanilla extract.

How To Make Blueberry Plum Upside-Down Cake

1. Melt ¼ cup butter in a 9-inch round cake pan in your preheated 350°F oven. Remove and sprinkle brown sugar evenly over the melted butter.

2. Arrange plum slices in a decorative pattern over the brown sugar, then fill spaces with blueberries for a beautiful mosaic effect that will impress everyone.

3. Combine flour, granulated sugar, baking powder, and salt in a mixing bowl. Add softened butter, egg, milk, and vanilla, then beat with electric mixer for 2 minutes until smooth.

4. Carefully spoon batter over fruit arrangement, spreading gently to avoid disturbing your beautiful pattern. The batter will settle around the fruit naturally.

5. Bake 40-45 minutes until cake springs back when lightly touched and edges pull slightly from pan sides. Cool exactly 5 minutes before inverting onto serving plate.

03. Classic Plum Buckle

This rustic dessert falls somewhere between cake and cobbler territory. Fresh plums nestle into tender vanilla cake while a crispy streusel topping adds perfect texture contrast.

Ingredients: 2 cups diced fresh plums, 2 cups all-purpose flour (divided), ¾ cup granulated sugar, ⅓ cup softened butter, 1 large egg, ½ cup milk, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon vanilla extract, ⅓ cup brown sugar, ⅓ cup cold butter (cubed), ½ teaspoon cinnamon.

How To Make Classic Plum Buckle

1. Preheat oven to 375°F and grease a 9-inch square baking pan. Toss diced plums with 2 tablespoons flour to prevent sinking, then set aside while preparing batter.

2. Cream together granulated sugar and softened butter until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined and mixture looks smooth.

3. Whisk together remaining flour, baking powder, and salt in separate bowl. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture.

4. Fold floured plums gently into batter, then spread mixture evenly in prepared pan. The batter will be thick but don’t worry about perfect smoothness.

5. Combine brown sugar, cold butter cubes, and cinnamon with your fingers until mixture resembles coarse crumbs. Sprinkle evenly over batter for that signature buckle topping.

6. Bake 45-50 minutes until golden brown on top and toothpick inserted in center comes out with just a few moist crumbs attached.

04. Mixed Plum Upside-Down Cake

Sweet and tart plum varieties create perfect flavor balance in this classic cake. Choose slightly underripe plums to prevent excess juice from making your cake soggy.

Ingredients: 3 sweet plums (pitted and sliced), 3 tart plums (pitted and sliced), ¼ cup butter, ½ cup brown sugar, 1¼ cups all-purpose flour, ⅔ cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon salt, ⅓ cup melted butter, 1 large egg, ⅔ cup milk, 1 teaspoon vanilla extract.

How To Make Mixed Plum Upside-Down Cake

1. Heat oven to 350°F and place ¼ cup butter in 9-inch round cake pan to melt in warming oven. Once melted, remove and evenly sprinkle brown sugar over butter.

2. Alternate sweet and tart plum slices in overlapping circles over brown sugar mixture, creating a colorful pattern that showcases both varieties beautifully when cake is inverted.

3. Whisk flour, granulated sugar, baking powder, and salt together in large bowl. In separate bowl, combine melted butter, egg, milk, and vanilla until mixture is completely smooth.

4. Pour wet ingredients into dry ingredients and stir just until combined – don’t overmix or your cake will be tough. Spoon batter carefully over arranged plums.

5. Bake 40-45 minutes until cake is golden brown and springs back when gently pressed in center. Cool 5 minutes, then immediately invert onto serving plate for best results.

05. Plum Custard Kuchen

Why choose between cake and custard when you can have both? This German-inspired dessert features fluffy cake topped with plum slices and finished with silky custard.

Ingredients: 4 large plums (pitted and sliced), 1½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ¼ cup softened butter, 1 large egg, ½ cup milk, 1 teaspoon vanilla extract, 2 large eggs (for custard), ½ cup heavy cream, ¼ cup sugar, ½ teaspoon vanilla extract.

How To Make Plum Custard Kuchen

1. Preheat oven to 400°F and grease a 9-inch springform pan. Mix flour, granulated sugar, baking powder, and salt in large bowl, then cut in softened butter until mixture resembles coarse crumbs.

2. Beat together 1 egg, milk, and vanilla, then stir into flour mixture until just combined. Press dough evenly into bottom of prepared pan, creating a firm base.

3. Arrange plum slices in overlapping rows over dough, covering surface completely. Bake for 15 minutes until edges are lightly golden and plums begin to soften.

4. Meanwhile, whisk together 2 eggs, heavy cream, sugar, and vanilla extract until smooth. This custard mixture will create the signature creamy topping that makes kuchen special.

5. Remove cake from oven and carefully pour custard mixture over partially baked cake and plums. Return to oven for 20-25 minutes until custard is set and lightly golden.

06. Traditional Plum Kuchen

This authentic German cake showcases red Italian plums beneath a buttery crumb topping. The tender cake base perfectly complements the sweet-tart fruit and crispy streusel.

Ingredients: 8 red Italian plums (pitted and halved), 2 cups all-purpose flour (divided), ¾ cup granulated sugar (divided), ½ cup softened butter, 1 large egg, ½ cup milk, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract, ⅓ cup cold butter (cubed), ½ teaspoon cinnamon.

How To Make Traditional Plum Kuchen

1. Preheat oven to 350°F and butter a 9×13-inch baking pan. Cream together ½ cup granulated sugar and softened butter until light and fluffy, then beat in egg and vanilla.

2. Combine 1¾ cups flour, baking powder, and salt in separate bowl. Add dry ingredients to creamed mixture alternately with milk, mixing just until combined for tender results.

3. Spread batter evenly in prepared pan, then arrange plum halves cut-side down in rows across surface, pressing gently into batter so they stay in place during baking.

4. Mix remaining flour, remaining sugar, cold butter cubes, and cinnamon with your fingers until mixture forms coarse crumbs that will create the perfect crunchy topping.

5. Sprinkle crumb mixture evenly over plums and bake 45-50 minutes until golden brown and toothpick inserted in cake portion comes out clean. Cool before cutting into squares.

07. German Plum Sheet Cake (Zwetschgendatschi)

This Bavarian classic features Italian plums arranged on tender pastry crust. Traditionally served with vanilla-sweetened whipped cream, it’s perfect for feeding a crowd at summer gatherings.

Ingredients: 12 Italian plums (pitted and halved), 2 cups all-purpose flour, ½ cup granulated sugar, ½ cup cold butter (cubed), 1 large egg, 2-3 tablespoons cold water, ½ teaspoon salt, 3 tablespoons sugar (for sprinkling), 1 teaspoon cinnamon, 2 tablespoons butter (small pieces).

How To Make German Plum Sheet Cake

1. Mix flour, granulated sugar, and salt in large bowl. Cut in cold butter with pastry cutter until mixture resembles coarse meal with some larger butter pieces remaining.

2. Beat egg with 2 tablespoons cold water, then stir into flour mixture until dough just comes together. Add additional water if needed, but keep dough on dry side.

3. Roll dough on floured surface into rectangle slightly larger than your 10×15-inch jelly roll pan. Transfer to greased pan and press into corners, creating slight rim around edges.

4. Arrange plum halves cut-side down in tight rows across entire surface of pastry, overlapping slightly. The plums should cover most of the dough completely.

5. Combine 3 tablespoons sugar with cinnamon and sprinkle over plums. Dot with small pieces of butter, then bake at 375°F for 35-40 minutes until crust is golden and plums are tender.

08. Simple Fresh Plum Cake

Sometimes the best desserts are the simplest ones. This light, fluffy cake gets bright flavor from fresh lemon zest while beautiful plum slices create an elegant presentation.

Ingredients: 6 fresh plums (pitted and sliced), 1½ cups all-purpose flour, 1 cup granulated sugar, ½ cup softened butter, 2 large eggs, ½ cup milk, 1½ teaspoons baking powder, ½ teaspoon salt, zest of 1 large lemon, 1 teaspoon vanilla extract, 2 tablespoons sugar (for sprinkling).

How To Make Simple Fresh Plum Cake

1. Preheat oven to 350°F and grease a 9-inch springform pan. Cream butter and granulated sugar together until light and fluffy, about 4 minutes with electric mixer.

2. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract until fragrant and well combined throughout the batter.

3. Whisk together flour, baking powder, and salt in separate bowl. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture.

4. Pour batter into prepared pan and smooth top with spatula. Arrange plum slices in overlapping circles over batter, pressing gently so they nestle into surface slightly.

5. Sprinkle remaining sugar over plums and bake 50-55 minutes until cake is golden brown and toothpick inserted in center comes out with just few moist crumbs.

09. Peach and Plum Streusel Cake

Two summer stone fruits unite in this rich vanilla cake topped with cinnamon streusel. The combination of sweet peaches and tart plums creates perfect flavor harmony.

Ingredients: 2 large peaches (peeled and diced), 2 large plums (pitted and diced), 2 cups all-purpose flour (divided), 1 cup granulated sugar, ½ cup softened butter, 2 large eggs, ¾ cup milk, 2 teaspoons baking powder, ½ teaspoon salt, 2 teaspoons vanilla extract, ½ cup brown sugar, ⅓ cup cold butter (cubed), 1 teaspoon cinnamon.

How To Make Peach and Plum Streusel Cake

1. Preheat oven to 350°F and grease a 9×13-inch baking pan. Toss diced peaches and plums with 2 tablespoons flour to prevent fruit from sinking during baking.

2. Cream together granulated sugar and softened butter until light and fluffy. Beat in eggs one at a time, then add vanilla extract until mixture is smooth and well combined.

3. Whisk remaining flour, baking powder, and salt together. Add dry ingredients to creamed mixture alternately with milk, mixing just until combined to keep cake tender.

4. Fold floured fruit gently into batter, then spread evenly in prepared pan. The fruit should be distributed throughout but don’t overmix at this stage.

5. Combine brown sugar, cold butter cubes, and cinnamon with your fingers until mixture forms coarse crumbs. Sprinkle evenly over batter for delicious crunchy topping.

6. Bake 40-45 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely before cutting into squares for serving.

10. Polish Yeast Plum Cake (Drozdzowka)

This traditional Polish Sunday cake features tender yeast dough topped with fresh plums and vanilla sugar. Perfect with afternoon tea or coffee, it’s worth the extra rising time.

Ingredients: 8 fresh plums (pitted and halved), 3 cups all-purpose flour, ¼ cup granulated sugar, 2¼ teaspoons active dry yeast, 1 teaspoon salt, ½ cup warm milk, ¼ cup melted butter, 1 large egg, 1 teaspoon vanilla extract, 3 tablespoons vanilla sugar, ½ teaspoon cinnamon, 2 tablespoons butter (for dotting).

How To Make Polish Yeast Plum Cake

1. Dissolve yeast in warm milk with 1 teaspoon sugar and let stand 5 minutes until foamy. Mix flour, remaining sugar, and salt in large bowl, creating well in center.

2. Add yeast mixture, melted butter, egg, and vanilla to flour well. Mix until soft dough forms, then knead on floured surface for 8-10 minutes until smooth and elastic.

3. Place dough in greased bowl, cover with damp towel, and let rise in warm place for 1 hour until doubled in size. This step creates the cake’s signature tender texture.

4. Punch down dough and roll into rectangle to fit greased 10×15-inch jelly roll pan. Cover and let rise 30 minutes until puffy and light.

5. Press plum halves cut-side down into risen dough in even rows. Sprinkle with vanilla sugar and cinnamon, then dot with small pieces of butter for richness.

6. Bake at 375°F for 25-30 minutes until golden brown and dough sounds hollow when tapped. Cool slightly before cutting into traditional rectangular pieces for serving.

Final Thoughts

These plum cake recipes showcase summer’s sweetest stone fruit in all its glory. From simple one-bowl cakes to traditional European classics, there’s something here for every baker.

Whether you prefer upside-down cakes or yeasted doughs, each recipe celebrates plums’ natural sweetness and beautiful color in deliciously different ways.