Mum’s plum cake

This moist and delicious cake is visually irresistible as well as being easy to prepare. It’s great to have for dessert or to have with a cup of tea or coffee.

By Nici Wickes
  • 15 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


Mum’s plum cake
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 cup ground almonds
  • 1 teaspoon cinnamon
  • 2/3 cup sugar
  • 2 eggs
  • 2 tablespoon light vegetable oil
  • 1 teaspoon vanilla essence
  • 4 tablespoon melted butter
  • 2 tablespoon natural yoghurt
  • 1/3 cup milk
  • 8 ripe plums. de-stoned but left whole (messy job)
  • 4 tablespoon extra sugar


Mum’s plum cake
  • 1
    Preheat oven on fan bake to 180°C. Line a 24cm springform cake tin with baking paper.
  • 2
    Put the flour, baking powder, almonds, cinnamon and sugar in a food processor and blend briefly.
  • 3
    Add the eggs, oil, vanilla, butter, yoghurt and milk,then process until the batter is smooth. This only takes a few seconds. Pour into the prepared tin.
  • 4
    Dunk the plums in some water, then roll in the extra sugar and place on the batter, pushing down slightly.
  • 5
    Bake for 30-40 minutes. At 30 minutes, test to see if cooked by piercing with a skewer. It should come out clean, if not, cook a little longer.
  • 6
    Serve warm or cold with yoghurt, crème fraîche or whipped cream.


This cake is a good keeper – it tastes just as delicious after a few days as on the day you made it. Believe me, this is a scrumptious cake!

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