Mary Berry Plum Cake Recipe

This soft, fruity Mary Berry Plum Cake is made with fresh plums, self-raising flour, and ground almonds, ready in just over an hour. The tart plum juices bubble down into the sweet almond sponge as it bakes, creating a beautifully sticky crust. I love making this during late summer when plums are cheap and plentiful.

Why This Classic Works

A traditional sponge can sometimes dry out in the hot oven. The sheer amount of moisture from the fresh plums keeps every single slice incredibly tender.

I used to bury the fruit completely in the batter, which usually made the bottom soggy. Keeping the plum halves resting gently on top ensures a perfectly balanced bake.

Mary Berry Plum Cake Ingredients

• 175g softened butter
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• 400g fresh plums (halved and stoned)
• 2 tbsp demerara sugar (for sprinkling)

How To Make Mary Berry Plum Cake

1. Prepare the tin: Preheat your oven to 180°C (160°C Fan) and line a 20cm round loose-bottomed cake tin with baking parchment.
2. Mix the sponge: Beat the softened butter, caster sugar, eggs, self-raising flour, baking powder, and ground almonds together in a large bowl until smooth.
3. Fill the tin: Spoon the cake mixture into the prepared tin and level the surface carefully with a spatula.
4. Arrange the plums: Place the plum halves gently on top of the batter, skin-side down, and sprinkle the demerara sugar evenly over the fruit.
5. Bake the cake: Bake for 45 to 50 minutes until golden brown and a skewer inserted into the centre comes out clean.

Recipe Tips

• Use firm plums: Overripe plums will release too much juice and make the sponge terribly soggy.
• Do not push the fruit down: The sponge will naturally rise up and around the plums as it bakes in the oven.
• Check with a skewer: Every oven is different, so test the centre of the cake at the 40-minute mark to prevent overbaking.

What To Serve With Plum Cake

This cake is wonderful served warm with a generous pour of hot vanilla custard. For a lighter afternoon tea option, pair it with a dollop of clotted cream or cold crème fraîche.

How To Store

Store the cooled cake in an airtight container at room temperature for up to three days. You can also freeze individual slices wrapped firmly in foil for up to three months.

FAQs

• Can I use tinned plums? No, tinned plums carry far too much moisture. Stick to fresh, firm fruit for the best texture.
• Do I have to use ground almonds? The almonds add moisture and a lovely nutty flavour. If you have an allergy, you can replace them with an equal weight of extra self-raising flour.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or the plums were excessively juicy. Wait until at least 40 minutes before checking the sponge.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 35g
• Protein: 5g

Try More Recipes:

• Mary Berry Pineapple Fruit Cake Recipe
• Mary Berry Plain Cake Recipe
• Mary Berry Plum Crumble Cake Recipe