When August brings ripe, juicy plums to the kitchen, there is no need for a complicated dessert. This simple homemade cake combines tender vanilla-scented batter, juicy plums, and a light touch of cinnamon. It is the kind of old-fashioned dessert that feels effortless but tastes wonderfully homemade.
Ingredients
For the Cake
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup whole milk
- Pinch of salt
For the Plum Topping
- 1¼ pounds ripe plums, halved and pitted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Preparation
Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
In a large bowl, beat the eggs and sugar until lighter and slightly creamy. Add the oil and vanilla and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the milk. Stir just until the batter comes together. Do not overmix—the batter should remain soft and tender.
Pour the batter into the prepared pan and smooth the surface.
Arrange the plum halves or thick slices over the batter, slightly pressing them into the surface. Sprinkle evenly with brown sugar and cinnamon.
Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake rest for about 15 minutes before slicing.
Serve slightly warm or at room temperature with coffee, tea, or a small spoonful of vanilla ice cream.
Kitchen Tip
Choose plums that are ripe but still firm. Very soft plums release too much juice during baking and can make the center of the cake heavy.
The combination of warm cinnamon and naturally sweet-tart plums is what gives this simple August cake its character.
