Capistrano BaseCamp

Plum Cake (Blueberry and Peach, Too!)

8 servings


55 minutes

total time


11 Tbsp unsalted butter (make sure it‘s at room temperature; to quickly soften cold butter, warm it on a plate in the microwave in 10-second increments, rotating the stick of butter a quarter turn each time)

¾ cup sugar

3 large eggs (50 g each w/o shell)

1½ tsp almond extract (or vanilla extract)

1¼ cups all-purpose flour (plain flour) (or cake flour; weigh your flour or use the “fluff and sprinkle“ method and level it off)

1½ tsp baking powder

1 tsp Diamond Crystal kosher salt

6 plums (more or less, depending on the size; you'll need enough plum halves to mostly cover the top of the cake; you can also make this cake with peaches, blueberries, figs, apricots, and more—read the blog post for more info)

¼ tsp ground cinnamon

1½ tsp white sparkling sugar (or turbinado sugar)


Before You Start: I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric” button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.

Gather all the ingredients. For a smaller pan, see the measurement in the blog post. Preheat the oven to 350°F (180ºC) and set the oven rack in the middle position.

Crack 3 large eggs (50 g each w/o shell) in a small bowl (to avoid accidentally adding a broken egg shell into the batter). In another medium bowl, whisk together 1¼ cups all-purpose flour (plain flour), 1½ tsp baking powder, and 1 tsp Diamond Crystal kosher salt.

Slice 6 plums in half by cutting the fruit around the pit. Hold the fruit and twist it to open.

Remove the pits from the halves.

Add 11 Tbsp unsalted butter to the bowl of an electric mixer fitted with the paddle attachment or beaters. Grease a 9-inch springform pan (both the sides and bottom) with the residual butter left on the wrapper.

You can line the bottom of the cake pan with a parchment paper circle (optional). This will make it easier to remove the cake from the pan.

Add ¾ cup sugar to the mixer bowl. Cream the butter and sugar until pale and fluffy, about 3 minutes.

Add the eggs, one at a time, and beat on low speed until well combined.

Using the silicone spatula, scrape down the sides of the bowl and add 1½ tsp almond extract.

Gradually add the flour mixture and beat on low speed until smooth and combined.

Scrape down the sides of the bowl with the spatula.

Transfer the batter to the prepared pan and smooth the top with the spatula.

Arrange the plums on top, skin side up in a circular pattern, to mostly cover the batter.

Sprinkle ¼ tsp ground cinnamon and 1½ tsp white sparkling sugar over the plums.

Bake for 35 to 45 minutes (larger fruit needs a longer bake time), until the cake is golden on top and a toothpick inserted into the center comes out clean.

Place the cake on a wire rack to cool. Run a butter knife along the outer edge of the cake to loosen it from the pan. Then, release and remove the sides of your springform pan, leaving the base in place.

To Serve

Slice and serve at room temperature. You can also serve it with ice cream or whipped cream, if desired.

To Store

Store the leftover cake, covered, at room temperature for 2 days or in the refrigerator for up to 5 days. Or, freeze the leftover cake for up to 3 months. Make sure to wrap the completely cooled cake with aluminum foil or plastic wrap, and then place it in a freezer bag. Thaw overnight on the countertop before serving.


Serving Size



336 kcal

Total Fat

18 g

Saturated Fat

11 g

Unsaturated Fat

6 g

Trans Fat

1 g


111 mg


249 mg

Total Carbohydrate

40 g

Dietary Fiber

1 g

Total Sugars

25 g


5 g

8 servings


55 minutes

total time
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