Plum Cornmeal Cake

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I love that we have a plum tree. I really do, but every year I have the hardest time keeping up with it. The plums turn ripe all at once and then our kitchen is filled with buckets of plums. It kind of stresses me out because I don’t want good fruit to go to waste. So, I go plum crazy. I try to incorporate plums into everything we eat.ย  Luckily, Caleb has been helping us out this year. He loves plums and would have eaten the entire tree if we let him.

This year I made our favorites-roasted plums, muffins, and crisp, and I also made a Plum Cornmeal Cake. After one bite of this cake, I was wishing we had 5 plum trees. I could make and eat this cake all summer long.

I love this Plum Cornmeal cake because it is simple to make and the results are outstanding. The cake is light and fluffy in texture and dotted with tart juicy plums. The cornmeal and turbinado sugar add a pleasant crunch to the cake. We served the cake for dessert, but because the cake isn’t overly sweet it would also be great for breakfast or teatime.

Enjoy plum season by making this delightful Plum Cornmeal Cake. It is the perfect vehicle for eating up those ripe summer plums. I know I will be making this cake as long as our tree is producing plums. It is a new favorite plum recipe at our house.

Don’t forget to enter our giveaway for a Thermador Built-in Wall Oven! Tomorrow is the last day to enter! Good luck!

Plum Cornmeal Cake

A light and fluffy cornmeal cake with tart plums. This cake is great for dessert, breakfast, or teatime.

Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes


  • 1 1/2 cups all-purpose Gold Medal flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup plus 1 tablespoon coarse cornmeal
  • 12 tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 4-6 ripe plums cut into pieces, pit removed
  • Turbinado sugar for sprinkling on top of cake


  1. 1. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9 inch springform pan. Set aside.
  2. 2. Sift the flour, baking powder, cinnamon and salt into a large bowl. Add 1/2 cup of the cornmeal and whisk together to combine.
  3. 3. Put the butter and sugar into the bowl of a stand mixer. Beat on medium speed until light-colored and fluffy, about 3 minutes. Add in the eggs one at a time and mix until combined. Add in the vanilla extract and mix.
  4. 4. Add the flour mixture and the buttermilk to the mixer bowl in additions, starting and ending with the dry ingredients. Beat just until all the ingredients are combined.
  5. 5. Spread about half of the mixture into the springform pan, spreading evenly. Place about half of the plum pieces over the batter. Spread the remaining batter into the springform pan and top with the rest of the plums. Sprinkle the 1 tablespoon of cornmeal over the top of the batter. Sprinkle turbinado sugar over the entire cake.
  6. 6. Bake for about 50 minutes or until a tester inserted into the center of the cake comes out clean. Let cake cool in the pan for 15 minutes. Gently remove the cake from the pan and serve.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Despite your plethora of plums problem, I am still quite jealous of your plum tree! And this cake looks scrumptious! I loveee cornmeal cakes. I think I may make this with the last of the plums I have hanging out in my kitchen.

  2. If you have a crazy amount of plums, try Chicken Plum Pie – the plums are juicy enough to keep the chicken moist – so good!!

  3. My first thought when I saw this recipe was, “Hey, didn’t I buy cherries two weeks ago?” Sure enough, they were dying in the back of my fridge. They worked wonderfully in this recipe, which-by the way-turned out exactly as you said it would. I so appreciate recipes that turn out like they say they will. I am thinking this would be a good treatment for my way-too-prolific rhubarb patch, as well. Thanks for sharing, I think this will become a regular for me.

  4. I’m making this the first time a few days in advance for a party. Does anyone know if it will keep alright on its own, or should I freeze it?


  5. Plums come all different sizes! I usually use the Italian prune plums in baking, which are very small. Poundage would help in a recipe like this to ensure the correct quantity.

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