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It’s still full-on plum season, so the perfect time to bake this delicious plum sheet cake. It’s quick and easy, and because the cake layer is thinner than in a regular loaf pan, you get even more of that juicy plum flavor. So good!
Table of contents
I absolutely love plums. This afternoon at the market, my greengrocer gave me a kilo of ripe plums for just one euro. They were perfectly ripe, which meant I had to get baking right away -because as you know, ripe plums won’t last long before they start to go bad. The result? This wonderful plum sheet cake.
If you’re in the mood for more plum recipes, you might also like my plum tart, or plum and almond crumble that I shared last year. I’ll be sharing a savory plum recipe soon too! Because yes, you can also use plums easily in savory recipes. I love adding it to salads for instance and I use prunes on a regular basis in savory stews as well.
Why You’ll Love This Plum Sheet Cake
- Easy – This cake couldn’t be simpler to make. All you really need are fresh plums. Chances are, you already have the other ingredients in your pantry.
- Delicious – Thanks to the juicy plums, the cake stays moist and flavorful for days. Just be sure to store it well in an airtight container – otherwise the fruit flies will find it before you do!
Recipe Ingredients
- Plums – Any variety works, as long as they’re nice and ripe.
- Self-rising flour – If you only have all-purpose flour, that’s fine too – just add a bit more baking powder.
- Cinnamon – I love adding cinnamon (I add it to almost everything). But you could also use a spice mix – like gingerbread spices – if you prefer.
- Almond flour – This is optional, but I really recommend it. It gives the cake an extra depth of flavor and a lovely texture.
(For exact amounts, see the recipe card below!)
How to Make Plum Sheet Cake
Step 1: Prep the plums
Wash the plums, remove the pits, and cut them in half.
Step 2: Make the batter
Melt the butter and mix it with the sugar in a large bowl, whisking until light and fluffy. Add the eggs one by one, then stir in the yogurt. In a separate bowl, combine the dry ingredients, then fold them into the wet mixture. Pour the batter into a lined baking pan and smooth it out evenly.
Step 3: Add the plums
Press the plum halves into the batter, cut side facing up. Because the batter layer is fairly thin, they won’t sink down. Keeping them upright also prevents too much juice from seeping into the cake and making it soggy.
Step 4: Bake
Bake the cake in a preheated oven at 350°F (180°C) for about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool before serving.
Top with powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream.
FAQ Plum Sheet Cake
Absolutely! This sheet cake works beautifully with peaches, nectarines, apricots, or cherries. Just make sure the fruit is ripe and juicy for the best results.
Store the cake in an airtight container at room temperature, and it will stay moist and delicious for 2–3 days. Want to keep it longer? You can also freeze it for up to 2 months.
Yes, you can. Simply swap the butter for plant-based margarine and use lactose-free quark or a dairy-free yogurt. I haven’t tested it this way myself, so if you give it a try, I’d love to hear how it turns out!
Plum Sheet Cake
Ingredients
- 175 grams butter melted
- 175 grams light brown caster sugar
- 3 eggs
- 225 grams self-rising flour
- 1 tsp baking powder
- 2 tsp vanilla powder or vanilla extract
- 1.5 tsp cinnamon
- 100 grams almond flour
- 100 grams low-fat quark or use Greek yogurt
- 450 grams plums pitted and halved
Equipment
- 1 22 cm springform pan (8.5 inches)
How to make the plum sheet cake
- First, melt the butter and allow it to cool slightly. Preheat the oven to 180°C.
- In a bowl, mix the melted butter and caster sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the quark.
- Measure out all the dry ingredients and add them to the mixture in the bowl. Mix until smooth.
- Line a baking tray (I used a 25 x 35 cm tray) with parchment paper. Pour the batter into the pan and smooth the top.
- Press the plums into the cake with the cut side facing up. Bake for about 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
