Spiced Plum Custard Cake

Spiced Plum Custard Cake is a cozy, elegant dessert that combines the tart sweetness of plums with warm spices and a delicate custard-like cake base. The plums bake into the batter, creating a tender, almost pudding-like texture that’s perfect for late summer or early fall baking.

Why You’ll Love This Recipe

• Beautiful seasonal dessert using fresh plums
• Soft, custardy texture that melts in your mouth
• Warm spices like cinnamon and nutmeg for comforting flavor
• Perfect for entertaining or serving with coffee or tea
• Easy to prepare with simple pantry ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh plums, pitted and sliced
• Eggs
• Granulated sugar
• All-purpose flour
• Whole milk or cream
• Unsalted butter, melted
• Ground cinnamon
• Ground nutmeg
• Vanilla extract
• Salt
• Optional: powdered sugar for dusting

Directions

this recipe

1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish.
2. Arrange sliced plums, cut side up, evenly in the bottom of the dish.
3. In a mixing bowl, whisk eggs and sugar until light. Add flour, cinnamon, nutmeg, and salt. Mix to combine.
4. Stir in milk, melted butter, and vanilla until you have a smooth, thin batter.
5. Pour the batter over the plums in the baking dish.
6. Bake for 40–50 minutes, or until the top is golden and the center is set but still soft.
7. Let cool slightly before serving. Dust with powdered sugar if desired.

Servings and Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour

Variations

• Try other fruits like apricots, cherries, or peaches
• Add a splash of brandy or spiced rum to the batter for depth
• Use cardamom or ginger instead of or in addition to cinnamon/nutmeg
• Make it gluten-free with a 1:1 GF flour blend

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 3 days
• Reheating: Serve cold or warm gently in the microwave or oven
• Freezer: Freeze tightly wrapped for up to 1 month. Thaw in the fridge before reheating

FAQs

What kind of plums work best?

Any ripe, slightly firm plums—red, black, or yellow—will work well.

Can I use frozen plums?

Yes, thaw and pat dry before adding to the dish.

What’s the texture of this cake?

It’s a soft, custard-like cake, somewhere between clafoutis and bread pudding.

Can I make it dairy-free?

Use plant-based milk and butter alternatives, though the custard may be slightly less rich.

Can I make this in advance?

Yes, it can be made a day ahead and served chilled or gently reheated.

Do I need to peel the plums?

No, the skins soften during baking and add flavor and color.

Can I reduce the sugar?

Yes, but not by more than 25% or it may affect the texture.

What can I serve with this?

Vanilla ice cream, whipped cream, or crème fraîche pair beautifully.

Can I use other fruits?

Yes! Try pears, berries, or sliced apples—just adjust the baking time slightly.

Is this cake good warm or cold?

Both! It’s delightful warm from the oven and equally good chilled.

Conclusion

Spiced Plum Custard Cake is a deliciously simple yet elegant dessert that celebrates the flavors of ripe plums and warm spices. Whether served warm with a scoop of ice cream or chilled with a dusting of powdered sugar, it’s a treat that brings comfort and sophistication to any table.

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