Plum Crazy

Pluot Cake

Jul 11, 2011 by

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It started as a trip to the store for a bag of cherries. By the time I got to the check-out counter, I had amassed about $45 worth of gorgeous produce and no idea what I was going to do with it all.

Among my finds were five deep red pluots. I had to pull out my smartphone in the middle of the store and Google the word “pluot” – I had never heard of them. Pluots are the love child of a plum and an apricot. They have the smooth skin of a plum, with a sweet, juicy texture.

This cake works as a dessert with a dollop of vanilla ice cream or alongside a mug of hot coffee for breakfast.


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Pluot Cake
Prep time
Cook time
Total time
Recipe type: Desserts
Serves: 6-8
  • 4 pluots or 4 to 5 plums, about 1½ pounds, pitted, peeled, and thinly sliced
  • 1 ¼ cups plus 2 tablespoons granulated sugar, divided
  • ¾ cup butter (12 tablespoons), softened
  • 3 large eggs
  • 1½ teaspoons vanilla
  • 1¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 2 cups confectioners’ sugar
  • 2 tablespoons milk, divided
  • 1 teaspoons vanilla
  1. Preheat oven to 350 degrees. Toss pluot or plum slices with ¼ cup of sugar. Let sit for 30 mintues.
  2. In the meantime, combine butter and one cup of sugar in a large mixing bowl. Beat at medium speed until light and fluffy. Beat in eggs, one at a time. Add vanilla and continue to beat until mixture is well-combined.
  3. In a separate bowl, sift together flour, baking powder, and salt. If using a stand mixer, switch to the paddle attachment. With the mixer running, slowly add dry ingredients to wet ingredients until mixture is smooth.
  4. Grease and flour a nine-inch springform pan. Pour batter into pan. Spread pluot or plum slices over the top of the batter. Combine remaining 2 tablespoons of sugar with cinnamon. Sprinkle cinnamon-sugar mixture over pluot slices. Bake for 1 hour and 20 mintues or until a toothpick inserted near the center comes out clean.
  5. For icing, combine confectioners’ sugar, vanilla, and milk in a small bowl. Drizzle icing over the top of cooled cake.
If freezing, complete recipe up until Step 5. Wrap in plastic wrap and aluminum foil. Cake can be frozen for up to six months. Complete Step 5 prior to serving.

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  1. Looks like a delicious coffee cake alternative!

  2. The cake looks delicious. My favorite kind of fruit-cake

  3. Your grocery store experiences sound identical to mine. I just can’t resist good produce! You made great use of those pluots…what a gorgeous cake!

  4. What a beautiful looking cake, thanks so much for sharing.

  5. This cake looks really yummy. I love pluots! Great idea to bake with them.

  6. It’s a wonderful cake!!
    Made it with plums and adapt it a bit to our taste and it was a great success!
    Thank you for this wonderful recipe.

    You can see my cake here – with a credit / link to this page (translator – top left side-bar)

    • The Cooking Bride

      Thank you so much for coming back and letting me know how it turned out! I’m so glad it was a success!

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