1. Can I use frozen plums?

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.

2. Can I substitute other fruits?

Absolutely! You can substitute plums with other fruits like peaches, nectarines, or cherries. Just adjust the sugar if using sweeter fruits.

3. What kind of plums are used in this recipe?

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!

4. What can I serve with 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!

Olive Oil Plum Cake

Name: Olive Oil Plum Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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

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

Scale

3 medium size eggs (room temperature)
1 teaspoon vanilla
1/2 cup of olive oil
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 cup plain yogurt (you can use sour cream or Greek yogurt)
1/4 teaspoon salt
Zest of 1 lemon
3-4 black or red plums

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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.