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Rustic Plum Cake sliced

Rustic Plum Cake

This simple recipe for Plum Cake popped out of The Troll Cookbook as a charming, rustic dessert perfect for the summer season. I have taken the liberty of rewriting the recipe to be all in 'human' since the reader would not have access to the measurement conversion chart found in the cookbook. The original recipe called for 2 pounds of plums which I found to be way too much. I used medium sized plums cut into 8 wedges each (between 1 1/4-1 1/2 pounds or 6-8 plums) which allowed making a pattern on top of the cake. Also included is prep for the cake pan to ensure easy release of the cake. If making the cake gluten-free I suggest using a flour mixture with a binder such as xanthan gum.
Course Dessert
Cuisine American
Keyword plum cake
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8
Calories 265kcal
Author Toni Dash


  • 1 ½ pound fresh medium sized Plums 6-8 plums) , rinsed and cut into 8 sections each
  • ½ cup (1 stick) Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • 2 large Eggs , room temperature
  • 1 teaspoon Almond Extract
  • 1 teaspoon Vanilla Extract
  • 1 cup Flour (if using gluten-free select a blend with a binder such as xanthan gum; I used Pamela’s Products Gluten-Free Artisan Flour Blend)
  • 1 teaspoon Baking Powder
  • Optional topping: sifted powdered sugar and cinnamon


  • Preheat the oven to 350 degrees. Prepare a round 9-inch cake pan by cutting a circle of parchment paper to fit the bottom (place the cake pan on the parchment, trace around the bottom with a pencil, cut it out; place the parchment upside down so any pencil markings do not come off on the cake). Spray the pan with non-stick spray, place the parchment circle in the bottom of the pan and spray the top with non-stick spray.
  • Using a mixer cream together the butter and sugar until combined.
  • Add the eggs, one at a time allowing them to incorporate into the sugar-butter mixture. Add the almond extract, vanilla extract and mix in.
  • Combine the flour and baking powder and slowly pour into the mixing bowl slowly mixing until the mixture if fully combined into a smooth batter.
  • Pour the batter into the prepared cake pan and smooth the top. Arrange the plum wedges to cover the top of the cake. Bake for 30-35 minutes until the cake turns golden color on the top and a toothpick inserted comes out clean.
  • Remove cake from the oven and allow to cool for 15 minutes on a cooking rack. Turn out onto the rack, dust the top with powdered sugar and cinnamon if desired and allow to cool fully (especially if making it gluten-free) before serving.


Adapted from The Troll Cookbook (Dromedary Press).


Calories: 265kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 18mg | Potassium: 215mg | Fiber: 1g | Sugar: 21g | Vitamin A: 705IU | Vitamin C: 8.1mg | Calcium: 39mg | Iron: 1.1mg