Equipment
* optional
Ingredients
Cake Batter
- 115 g unsalted butter, softened to room temperature
- 150 g light brown sugar, packed
- 2 egg, room temperature
- 5 ml vanilla extract
- 150 g all-purpose flour
- 5 g baking powder
- 2 g fine sea salt
- 1 g ground cinnamon
Plum Topping
- 400 g fresh plums, halved and pitted
- 15 g light brown sugar, packed
- 1 g ground cinnamon
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 291 kcal
- Protein
- 4 g
- Carbohydrates
- 40 g
- Fat
- 13 g
- Fiber
- 1 g
- Sugar
- 25 g
- Sodium
- 188 mg
- Saturated Fat
- 8 g
- Potassium
- 114 mg
- Calcium
- 73 mg
- Iron
- 1.3 mg
- Magnesium
- 9 mg
- Phosphorus
- 69 mg
- Zinc
- 0.4 mg
- Vitamin A
- 126 mcg
- Vitamin C
- 4 mg
- Water
- 53 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Position an oven rack in the center of the oven and preheat to 175°C (350°F). Lightly grease a 23 cm springform pan using a pastry brush with a dab of softened butter, then line the bottom base with a round sheet of parchment paper.
Slice the fresh plums along their natural vertical seam using a chef's knife on a cutting board, twist the halves in opposite directions to separate, and pull out and discard the pits.
In a medium mixing bowl, combine the all-purpose flour, baking powder, fine sea salt, and ground cinnamon, then whisk thoroughly for 30 seconds until uniform.
Place the 115 grams of softened unsalted butter and 150 grams of light brown sugar into the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed for 3 minutes until pale, light, and airy, scraping down the sides of the bowl once with a silicone spatula.
Add the eggs one at a time to the creamed butter mixture, beating on medium speed for 1 minute after each addition until thoroughly combined, then beat in the vanilla extract.
Add the whisked dry ingredients into the mixer bowl and fold using a silicone spatula just until the flour is incorporated and no dry pockets remain.
Scrape the thick batter into the prepared 23 cm springform pan using a silicone spatula and spread it into an even layer extending to all edges.
Arrange the plum halves cut-side up in a single layer across the surface of the batter in concentric rings, resting them gently on top without submerging them.
In a small bowl, mix together the remaining 15 grams of light brown sugar and 1 gram of ground cinnamon, then sprinkle the mixture evenly over the exposed plums and surrounding batter.
Transfer the cake to the preheated oven and bake at 175°C (350°F) for 42 to 48 minutes, until the cake is puffed and golden, the plums are tender with bubbling juices, and an instant-read thermometer inserted into the center of the crumb registers at least 71°C (160°F) or a cake tester comes out clean.
Transfer the springform pan from the oven onto a wire cooling rack and leave undisturbed for 15 minutes to allow the cake structure to set.
Run a thin chef's knife carefully around the interior edge of the pan, unlatch and remove the outer springform ring, and let the cake rest on the wire cooling rack for an additional 20 minutes before slicing.
Chef's Notes
- Arranging the plums cut-side up is essential; this allows fruit juices to concentrate and bubble into a jam-like syrup without soaking down into the batter.
- Using brown sugar rather than white granulated sugar introduces natural molasses notes that complement the tart acidity of baked plum skins.
- Italian prune plums (European Zwetschgen) are the traditional favorite for their low water content, but standard black or red plums work equally well when firm-ripe.
- Using a probe thermometer to confirm an internal crumb temperature of at least 71°C (160°F) guarantees that the egg batter is safely cooked without overbaking.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled to room temperature.
Freezer: 2 months — Wrap individual cooled slices tightly in parchment paper and plastic wrap before storing in an airtight container.
Reheating: Reheat chilled slices on a parchment-lined baking sheet in an oven preheated to 150°C (300°F) for 8 to 10 minutes until warmed through.
Troubleshooting
Cake center directly underneath the plums feels wet and unbaked
Cause: Plums were placed cut-side down, or the plums were overly soft and released excessive free water during baking
Fix: Return the cake to the oven at 160°C (325°F) for 8 to 10 minutes to dry out surface moisture, though the fruit-adjacent crumb will remain quite soft
Prevention: Select firm-ripe plums and always position them cut-side facing upward so excess liquid evaporates openly into the oven
The exterior browns deeply before the center reaches 71°C (160°F)
Cause: Oven temperature running higher than calibrated or the baking rack was placed too high in the oven cavity
Fix: Tent a sheet of aluminum foil loosely over the top of the pan for the final 15 minutes of baking to shield the crust while the batter finishes cooking
Prevention: Verify ambient heat with an oven thermometer and keep the pan centered in the middle third of the oven
Batter breaks or curdles when eggs are added
Cause: Eggs were cold from the refrigerator, causing the softened butter emulsion to fracture
Fix: Add one tablespoon of the measured dry flour mixture to the batter and beat briefly on medium speed to restore the emulsion
Prevention: Bring eggs to room temperature by placing whole uncracked eggs in a bowl of lukewarm water for 10 minutes before use
Cultural Context
Open-faced plum cakes originate from Central and Eastern European late-summer harvest traditions, most famously represented by German Pflaumenkuchen and Zwetschgendatschi. The preparation was famously adapted into American culinary tradition by food writer Marian Burros in The New York Times, becoming one of the most beloved and republished seasonal dessert recipes in modern baking history.
