Simple Summer Plum Cake Recipe

summer plum cakeGardeners are so busy at this time of the year. Add a job and a few kids to the mix, and cake baking, which should be near the top of the priority list languishes way below.

Here’s the world’s most simple cake, especially for you my friends. I know you’re busy and I know you love cake. (I like to imagine this is how cakes used to be made before Kitchen Aids’, before 9 different types of sugar, before freeze dried fruits and all the other uber fancy things that have invaded our baking.)

Summer Plum Cake

Get ready:

  • Butter then flour a 20cm springform tin
  • Slice a pile of stonefruit, leaving the skin on. (Tis a great way to use up any fruit that’s goin’ mushy.)
  • Make up cinnamon sugar topping, by mixing 2 Tblspns of raw sugar with 2 tspns of cinnamon. Keep aside in a bowl.

Make the cake:

150g of your favourite flour (replace some flour with ground almonds and/or a couple of tablespoons of coconut)

1tsp baking powder

1tsp of cinnamon or mixed spice

150g sugar

120g melted butter

2 eggs

  • Beat everything together with a wooden spoon until its a smooth batter.
  • Pour into the tin, smooth the top and pile the fruit on.
  • Sprinkle cinnamon sugar a top.
  • Bake at 180 degrees until the side comes away from the tin and a skewer comes out clean. In my old oven this takes 50minutes.

Best eaten on the day its made. Delightful with yoghurt.


  1. Tracey Scott says

    HI Kath
    I made your cake recipe on Sunday, but using blueberries instead of plums (had just picked 2.5kgs of them with young Kristin, so plenty to play with in recipes!). Wow!! Fantastic result thanks, family certainly want that cake again. Loved the fact that it was so easy, no fancy wancy ingredients that are not in the pantry – thanks for sharing with us all.
    NB: I did need to cook it longer though – more like 1 hr – may be due to the fact that our oven door is minus the rubber surround at the moment, that no doubt keeps the heat in and constant.

  2. tania hannah says

    Wanted to post a comment on your broccoli tart recipe, but couldn’t find a way.
    Just want to say your pastry recipe is a winner! Tried with Spelt too. Excellent.
    A Variation that has worked a treat for me …

    pat your lovely pastry into large muffin (flexi) tray.
    Mix: Fresh eggs (3 ish), dash of cream, milk, S&P, fresh herbs (dill, thyme, garlic chives), a generous amount of smoked salmon (I had some lovely manuka smoked fancy stuff), and fill and bake and EAT! the small tarts just fall out of the flexi tray and are delicious. Makes one tray of large muffin size based on your pastry recipe.

  3. Thanks for this recipe Kath! I made it with white fleshed peaches and it was delicious 🙂

  4. Wonderfully quick and easy recipe. I made it for an after church lunch and it was enjoyed by everyone. I am very impressed, didn’t really believe mixing the batter up like that would produce such a moist cake.