Plum sponge cake

Plum sponge cake

Bake this cake at the weekend!

Plum sponge cake is ideal as an indulgent dessert or for afternoon tea.

Buttery, homemade sponge with juicy, red plums, cream and toasted almonds.

Add fresh lemon juice and finely grated lemon zest to the sponge batter to brighten the flavour of this cake.

Sweet, crunchy, succulent and creamy – this plum sponge cake is a delicious way to end a special dinner like a birthday or anniversary.

Try these flavourful variations too

If plums are not in season where you are and you are not a fan of almonds, try these great combinations instead:

  • Nectarines & hazelnuts
  • Apricots & pecans
  • Peaches & walnuts
  • Mango & coconut
Slice of plum sponge cake
A delicious slice of plum sponge cake

You should make plum sponge cake because it is:

  • Perfect for afternoon tea – enjoy a slice with a cup of tea.
  • Seasonal – red plums are now in season in Queensland.
  • Freezer-friendly – make, bake & cool the undecorated cake and freeze it.
  • Budget-friendly – store-cupboard ingredients with seasonal fruit.

Plum sponge cake’s main ingredients:

  • Butter
  • Sugar
  • Self-raising flour
  • Eggs
  • Red plums

Tips for busy cooks

Cake tin – I use a 22cm diameter round, non-stick cake tin but you could use two smaller round cake tins if you like.

Mixer – if you have one, you could use an electric stand mixer instead of an electric hand mixer.

Lemon – alternatively, you could use orange if you don’t have a lemon.

Plums – if plums aren’t available, you can use any other stone fruit such as nectarines, peaches or apricots.

Cream – you can use store-bought, thick custard or crème fraîche instead of cream if you prefer.

Cake – if you don’t have time to make the cake, you could buy ready-made sponge cake and decorate it with cream, fresh plums, almonds & lemon zest.

Close-up of plum sponge cake
Fresh plums, cream & toasted almonds on a buttery sponge cake

Serving suggestions:

  1. Afternoon tea – ideal to share with friends and family.
  2. Dessert – an impressive way to end an evening meal.
  3. Snack – eat a slice of this cake as a decadent snack.

A homemade sponge cake covered with fresh plums

Plum sponge cake is a gorgeous dessert for a birthday dinner or any other special occasion.

Soft, lemon-scented sponge topped with cream, ripe plums & toasted almonds.

Did you use red plums in this recipe or did you use a different stone fruit?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Got lots of plums to use up? Try this recipe next:

Need more dessert inspiration? Have a look at these recipes:

Plum sponge cake

Plum sponge cake is ideal as an indulgent dessert or for afternoon tea. Juicy plums, cream and almonds on a soft sponge cake.

Meal Type Afternoon tea, Birthday, Dessert, Snacks
Cuisine Australian-Inspired
Keyword Plum sponge cake, Vegetarian
Total Time 1 hour
Servings 10 servings
Author Veg Coast Cook

Ingredients

  • 250 g unsalted butter softened (plus extra for greasing cake tin)
  • 250 g caster sugar
  • 3 large free-range eggs lightly beaten
  • 250 g self-raising flour sifted (plus extra for putting on the pieces of plum)
  • 3 tsp finely grated lemon zest (reserve 2 tsp for the garnish)
  • 1 tsp lemon juice
  • 4 red plums (approx. 240g total weight) cut in half & de-stoned
  • 100 ml thickened cream whipped
  • 10 g slivered almonds lightly toasted

Instructions

  1. Preheat the oven to 170°C fan. Grease a 22cm diameter round cake tin with butter and then line the tin with greaseproof paper.
  2. Put the butter and the caster sugar in a large mixing bowl and cream them together using an electric hand mixer for approximately 2 minutes.
  3. Gradually add the egg to the butter & sugar, whisking continuously while you add it.
  4. Using a large metal spoon, gently fold the flour into the butter, sugar and egg mixture.
  5. Add 1 teaspoon of lemon zest and 1 teaspoon of lemon juice to the cake batter.
  6. Cut 1 of the plums into small pieces and dust the pieces with some flour. Using a metal spoon, fold the floured pieces of plum through the cake batter.

  7. Transfer the cake batter to the prepared cake tin and bake in the oven on the middle rack for 40 minutes or until a skewer comes out clean when it is inserted into the cake’s centre.
  8. Remove cake from the oven and from its tin. Turn it upside down onto a wire rack to cool. Remove greaseproof paper.

  9. Meanwhile, cut the remaining 6 plum halves into quarters.
  10. To assemble the cake, transfer the cake (bottom-side up) to a serving plate or cake stand. Top with whipped cream, fresh plum quarters and almonds. Garnish with freshly grated lemon zest.

Recipe Notes

Cake tin – I use a 22cm diameter round, non-stick cake tin but you could use two smaller round cake tins if you like.

Mixer – if you have one, you could use an electric stand mixer instead of an electric hand mixer.

Lemon – alternatively, you could use orange if you don’t have a lemon.

Plums – if plums aren’t available, you can use any other stone fruit such as nectarines, peaches or apricots.

Cream – you can use store-bought, thick custard or crème fraîche instead of cream if you prefer.

Cake – if you don’t have time to make the cake, you could buy readymade sponge cake and decorate it with cream, fresh plums, almonds & lemon zest.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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