🍰 Olive Oil Plum Cake
There’s something magical about the simplicity of a good Olive Oil Plum Cake. No fancy mixers, no layers, no fuss—just the pure joy of whisking, pouring, and baking a cake that smells like sunshine and late summer.
I still remember the first time I baked this cake. It was early September, the kind of golden afternoon when the market stalls were overflowing with ripe plums—deep red, honey-sweet, and just begging to be baked into something special. I didn’t have butter in the fridge, but I did have a bottle of really good extra-virgin olive oil. So I thought, why not? That first bite changed everything.
The result was moist, light, and subtly fruity, with a lovely depth from the olive oil and a burst of juicy plum in every slice. Since then, this Olive Oil Plum Cake has become a staple in my kitchen—a dessert I make when I want something rustic yet refined, comforting yet a little unexpected.
Whether you’re baking it for a dinner party, brunch, or a quiet afternoon treat with tea, this cake always delivers.
🌿 Why You’ll Love This Olive Oil Plum Cake
- Ridiculously moist – thanks to the olive oil, it stays tender for days.
- Easy to make – no mixer required, just one bowl and a whisk.
- Elegant yet simple – perfect for guests or casual snacking.
- Healthy-ish – made with heart-healthy olive oil and fresh fruit.
- Versatile – works beautifully with other fruits like figs, cherries, or peaches.
🧺 Ingredients for Olive Oil Plum Cake
Here’s everything you’ll need to make this gorgeous cake.
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional, but adds warmth)
Wet Ingredients:
- ⅔ cup extra-virgin olive oil
- ¾ cup granulated sugar (or coconut sugar for a more caramel flavor)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup plain yogurt or buttermilk
- Zest of 1 lemon or orange (for brightness)
Fruit Topping:
- 3–4 ripe plums, pitted and sliced into thin wedges
- 1 tbsp brown sugar (for sprinkling)
- ½ tsp cinnamon (optional)
🥄 Substitution Ideas:
- Vegan version: Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water) and use plant-based yogurt.
- Gluten-free: Swap in a gluten-free flour blend (with xanthan gum).
- Refined sugar-free: Use honey, maple syrup, or coconut sugar.
- Citrus twist: Try lime zest instead of lemon for a fragrant variation.
👩🍳 Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or springform pan) with olive oil and line the bottom with parchment paper.
Pro Tip: Use a springform pan if you want those plums to shine beautifully when you release the cake.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Step 3: Whisk the wet ingredients
In a large mixing bowl, whisk the olive oil and sugar until well combined. Add the eggs one at a time, whisking until the mixture looks creamy and slightly thickened.
Whisk in the vanilla, lemon zest, and yogurt until smooth.
Step 4: Combine everything
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Don’t overmix—this keeps the crumb light and tender.
The batter will be thick and silky, with a subtle golden hue from the olive oil.
Step 5: Assemble the cake
Pour the batter into your prepared pan and smooth the top. Arrange the plum slices in concentric circles over the surface, pressing them slightly into the batter.
Sprinkle with brown sugar and a dusting of cinnamon for that irresistible caramelized finish.
Step 6: Bake to perfection
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
The cake should be golden on top, with the plums soft and slightly jammy.
Step 7: Cool and serve
Let the cake cool in the pan for 10 minutes, then remove it and transfer to a wire rack. Brush lightly with a bit of warm honey or apricot jam for a glossy finish (optional but so pretty!).
Serve warm or at room temperature.
Pro Tip: The flavor deepens after a few hours, so it’s even better the next day.
🍯 Extra Tips for the Best Olive Oil Plum Cake
Serving Suggestions:
- Dust with powdered sugar for a simple, elegant touch.
- Serve with a dollop of whipped cream or Greek yogurt.
- Drizzle with honey or balsamic glaze for a sweet-savory twist.
- Pair with black tea or espresso for a perfect afternoon pick-me-up.
Storage & Reheating:
- Store at room temperature (covered) for up to 2 days.
- Refrigerate for up to 5 days—just bring to room temperature before serving.
- To reheat, warm slices gently in the oven (300°F for 5–7 minutes).
Ingredient Variations:
- Use nectarines, apricots, or peaches when plums are out of season.
- Add a handful of chopped almonds or pistachios to the batter for crunch.
- Replace the cinnamon with cardamom for a fragrant Mediterranean flavor.
- For a holiday twist, add a splash of brandy or amaretto to the batter.
🧮 Nutritional Information
(Based on The New York Times recipe)
Per serving (1 slice, serves 10):
- Calories: 290
- Fat: 14g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 2g
- Sugar: 21g
Values are approximate and may vary depending on ingredients used.
❓ FAQ – Olive Oil Plum Cake
Q: How long does this recipe take?
A: About 1 hour total—15 minutes prep, 45 minutes baking.
Q: Can I substitute the plums?
A: Yes! You can use peaches, nectarines, or even apples. Just adjust the baking time slightly if using firmer fruit.
Q: What kind of olive oil should I use?
A: Use a mild, fruity extra-virgin olive oil. Avoid bitter or peppery varieties—they can overpower the cake’s flavor.
Q: Can I make this cake vegan?
A: Absolutely! Swap the eggs for flax eggs, and use plant-based yogurt. It’s just as moist and delicious.
Q: Can I freeze this cake?
A: Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before serving.
Q: My plums sank to the bottom—what happened?
A: That’s normal if your fruit is very ripe! To prevent it, lightly coat plum slices in flour before arranging them on the batter.
💛 Conclusion
This Olive Oil Plum Cake is the kind of dessert that brings comfort and joy in every bite. It’s moist, subtly sweet, and bursting with the flavor of ripe plums—balanced perfectly by the fragrant richness of olive oil.
It’s not just a cake—it’s a reminder that the simplest recipes are often the most memorable. Whether you serve it at brunch, for dessert, or sneak a slice with your morning coffee (guilty!), this cake never disappoints.
So next time you see plums at the market, grab a few and make this beauty. Your kitchen will smell incredible, and your friends will think you’re a baking genius.
If you bake this Olive Oil Plum Cake, I’d love to hear about it! Leave a comment below, share your photos, or tag me on Instagram. Let’s spread the olive oil cake love, one slice at a time. 🍰💜