Olive oil plum cake is a perfect treat that beautifully balances sweetness with the slight tartness of fresh plums.
The combination of juicy, sweet fresh plums and fluffy, moist cake makes this plum cake truly delightful. This simple recipe is delicious and perfect for an easy breakfast or a quick snack with your afternoon coffee.
Plum season is in full swing, bringing juicy, sweet, and refreshing fruit. I found myself with an abundance of freshly picked plums—while I thoroughly enjoyed eating many, I had extra, which gave me the perfect opportunity to experiment with this delicious cake.
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This plum cake exceeded my expectations, it turned out so delicious, incredibly fluffy, and moist. The best part is that it is very easy to make with only a few ingredients. An alternative breakfast option could be my Apple Walnut Cake, Banana Walnut Cake or the delicious Date and Walnut Cake.
Why You'll Love This Recipe
- Easy to Make – Simple ingredients and no complicated steps, perfect for beginner and expert bakers alike!
- Bursting with Flavor – The natural sweetness and slight tartness of plums create a perfect balance of flavors.
- Moist & Tender – The addition of yogurt ensures a soft, melt-in-your-mouth texture.
- Great for Any Occasion – A beautiful dessert for gatherings, tea time, or a cozy treat for yourself.
- Pairs Perfectly – Serve it warm with whipped cream, ice cream, or a dusting of powdered sugar for an extra indulgence.
Equipment
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Ingredients
- Unbleached All-Purpose Flour - Provides the structure of the cake.
- Medium Size Eggs (room temperature) - Using room temperature cake helps the cake whip better and allows the cake to rise better, be fluffier, and be less dense.
- Vanilla - It adds extra flavor to baked goods.
- Granulated Sugar - Adds sweetness to the cake.
- Plums - Gives the cake the overall flavor, and helps to make it moist and sweet.
- Lemon Zest - Infuse the cake with a bright, citrusy flavor.
- Plain Yogurt - Helps the cake to be more moist and fluffy.
- Olive Oil - Provides richness to the cake.
- Baking Soda - Helps the cake to rise.
- Sea Salt - Balance all the flavors.
Substitution and Variations
- Swap all-purpose flour with almond flour for a gulten-free option .
- Use coconut sugar, or monk fruit sugar instead of regular sugar for a more natural sweetness.
- Replace plain yogurt with sour cream for a richer and fluffier texture.
- Mix in chopped walnuts, almonds, or pecans for extra crunch.
- Upside-Down Plum Cake: Arrange the plums at the bottom with a little caramelized sugar before pouring in the batter for a gorgeous upside-down version.
Storage and Freezing
- Room Temperature – Store the cake in an airtight container at room temperature for up to 3 days. Keep it in a cool, dry place to maintain freshness.
- Refrigeration – For longer storage, refrigerate the cake in an airtight container for up to 1 week. Let it come to room temperature before serving for the best texture.
- Freezing – Wrap the cake (whole or in slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months.
- Thawing – When ready to enjoy, let the cake thaw in the refrigerator overnight or at room temperature for a few hours. If desired, warm slices slightly in the microwave for a freshly baked taste.
Expert Tips
- Choose Ripe but Firm Plums – Use plums that are ripe for natural sweetness but still firm enough to hold their shape while baking. Overripe plums may release too much juice and make the cake soggy.
- Slice Plums Evenly – Cutting plums into uniform halves or wedges ensures even baking and a beautiful presentation.
- Avoid using too many plums, as excess fruit can make the cake sticky instead of fluffy. The goal is to achieve a subtle hint of plum while keeping the cake light and airy.
- Room Temperature Ingredients – Eggs, and yogurt should be at room temperature for a smooth, evenly mixed batter.
- Don’t Overmix the Batter – Gently fold the ingredients together to keep the cake light and fluffy. Overmixing can make it dense.
Frequently Asked Questions
Yes, you can use frozen plums! But keep in my mind using fresh in season plums makes a big difference in the taste and the texture of the cake, I prefer using fresh and in season. If you decide to use frozen just thaw them first and drain any excess liquid before adding them to the cake batter.
Absolutely! You can substitute plums with other fruits like peaches, nectarines, or cherries. Just adjust the sugar if using sweeter fruits.
I used black plums for this recipe, which have a deep, dark-colored flesh and a wonderfully sweet, juicy taste. Their slightly tart skin adds a lovely contrast, making the cake even more flavorful. However, you can use any variety of plums—red, yellow, or even prune plums—depending on what’s available. Each type will bring a slightly different sweetness and texture, but they all work beautifully in this cake!
This cake is perfect with coffee or a cup of tea. And it pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of custard. A dusting of powdered sugar or a scoop of yogurt also makes a nice addition!
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Print Olive Oil Plum Cake
- Prep Time: 15 minutes
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
Olive oil plum cake is a perfect treat that beautifully balances sweetness with the slight tartness of fresh plums.
The combination of juicy, sweet fresh plums and fluffy, moist cake makes this plum cake truly delightful. This simple recipe is delicious and perfect for an easy breakfast or a quick snack with your afternoon coffee.
Ingredients
- 3 medium size eggs (room temperature)
- 1 teaspoon vanilla
- ½ cup of olive oil
- 1 cup granulated sugar
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ cup plain yogurt (you can use sour cream or Greek yogurt)
- ¼ teaspoon salt
- Zest of 1 lemon
- 3-4 black or red plums
Instructions
- Preheat your oven to 350°F (175°C). Use parchment paper or grease and flour a 9-inch round baking pan.
- In a mixing bowl, beat the eggs until well combined. Add the vanilla extract, olive oil, and sugar, and whisk until smooth.
- Gradually add the dry ingredients—starting with flour, baking soda, salt, and lemon zest—mixing gently as you go.
- Finally, fold in the yogurt until everything is well incorporated.
- Cut the plums into wedges. Take a handful of wedges, slice them in half, and gently mix them into the batter.
- Pour the batter into a greased 9-inch cake pan, spreading it evenly.
- Arrange the remaining plum wedges and gently place them on top for a beautiful finish.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before serving.
- Decorate with sliced almonds and powdered sugar (optional)
Notes
- Choose Ripe but Firm Plums – Use plums that are ripe for natural sweetness but still firm enough to hold their shape while baking. Overripe plums may release too much juice and make the cake soggy.
- Slice Plums Evenly – Cutting plums into uniform halves or wedges ensures even baking and a beautiful presentation.
- Avoid using too many plums, as excess fruit can make the cake sticky instead of fluffy. The goal is to achieve a subtle hint of plum while keeping the cake light and airy.
- Room Temperature Ingredients – Eggs, and yogurt should be at room temperature for a smooth, evenly mixed batter.
- Don’t Overmix the Batter – Gently fold the ingredients together to keep the cake light and fluffy. Overmixing can make it dense.
Rola says
This is very yummy with tea.
Lama says
I made it and turned out so delicious, thank you for such an easy tasty recipe that works well with summer fruits.
Wafa Shami says
Hi Lama, sounds great glad to hear that. Enjoy!
Jo says
This looks like a delicious cake to make! Can I just ask if the flour should be plain flour or self raising flour? Thank you!
Wafa Shami says
Hi Jo, thank you for the review. All-purpose flour is used in this recipe.