Really Easy Plum Cake
Prep time
Cook time
Total time
The easiest stone fruit cake you could possibly make.
Serves: 8-10 servings
  • 4 tablespoons unsalted butter, room temperature (plus more for your pan)
  • ¾ cup granulated sugar, plus more for sprinkling
  • 1 large egg
  • ½ cup whole milk or buttermilk
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2-3 medium sized plums, washed and thinly sliced (any stone fruit will work well here - peaches, apricots, nectarines, etc.)
  1. Preheat your oven to 375 degrees F and butter a 9-inch skillet or round cake pan well. Set aside.
  2. With a mixer, beat together your butter and sugar until light and fluffy, about 3 minutes. Add in your egg and beat until combined. Whisk together your flour, baking powder, baking soda and salt in a small bowl, and add it alternating with the milk, starting and ending with the flour. Scrape down the bowl as needed.
  3. Spread your batter into your prepared pan, and arrange your sliced plums over the top of the cake in an outward fanning circle (or whatever other design you prefer). The cake will bake up and around the fruit, so don't be afraid to overcrowd or squeeze them in there - this cake should look rustic, not perfect. Sprinkle the top of the cake with 2-3 more tablespoons of granulated (or raw, if you have it) sugar.
  4. Bake the cake until it is slightly golden and set, about 35-40 minutes. Let the cake cool for 20-30 minutes before serving (it's great with whipped cream or ice cream). This cake can be made ahead of time and stored, covered and refrigerated, for up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at