Anna Louise There is a very specific kind of autumn contentment that comes from baking with plums. The way they collapse in the heat of the oven, turning jammy and intensely sweet.
The way their deep purple skins bleed into the golden sponge beneath them. The way the whole kitchen fills with a warm, spiced, slightly winey fragrance that feels like the very essence of the season.
Mary Berry’s plum cake bottles all of that perfectly.
This is a beautiful rustic bake — a deeply buttery, warmly spiced sponge with halved plums pressed into the top before baking, so that by the time it comes out of the oven the plums have sunk slightly and caramelised at the edges, their juices running down into the sponge in the most wonderful way.
A scatter of flaked almonds and a dusting of demerara sugar finish it off. It is one of the most naturally beautiful cakes you will ever pull from your oven, and it requires almost no effort to look that way.
If you have been looking for the perfect Mary Berry plum cake recipe to make the most of autumn plums, this is exactly what you need.
Why This Plum Cake Works So Beautifully
The magic of this cake lies in what happens to the plums during baking.
Raw plums placed on top of a cake batter before it goes into the oven do something extraordinary in the heat. They soften, release their juices, and caramelise slightly at the cut edges — becoming jammy, intensely flavoured, and slightly sticky where they meet the sponge.
Those released juices seep down into the batter as it bakes, creating pockets of intensely fruity, sweet moisture throughout the cake that are genuinely wonderful to bite into.
The spiced sponge underneath — fragrant with cinnamon, mixed spice, and just a touch of almond — is the perfect complement. It is rich enough to stand up to the bold flavour of the plums without overwhelming them, and the almond element in particular pairs beautifully with stone fruit.
This is a cake that looks like it took far more skill and effort than it did. The plums do all the visual and flavour work for you.
Ingredients for Mary Berry Plum Cake
For the Spiced Sponge
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs, at room temperature
- 175g self-raising flour
- 50g ground almonds
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp whole milk
For the Plum Topping
- 500g ripe plums (about 8–10 medium plums), halved and stoned
- 2 tbsp demerara sugar
- ½ tsp ground cinnamon
- 2 tbsp flaked almonds
To Finish
- 1 tbsp icing sugar, for dusting
- Optional: 2 tbsp warmed apricot jam, for a glossy finish
How to Make Mary Berry Plum Cake — Step by Step
Step 1 — Prepare the Plums
Wash the plums, halve them, and remove the stones. If the plums are very large, cut them into quarters rather than halves — you want pieces that will sink into the sponge slightly without being so large they weigh the batter down in one spot. Set aside.
Mix the demerara sugar and cinnamon together in a small bowl. You will use this to scatter over the plums before baking.
Step 2 — Preheat and Prepare Your Tin
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a deep 23cm round springform cake tin and line the base with baking parchment. A springform tin is ideal for this cake — the delicate plum topping makes it much easier to remove cleanly.
Step 3 — Cream the Butter and Sugar
Beat the softened butter and caster sugar together with an electric hand whisk for four to five minutes until very pale, light, and fluffy. Add the vanilla extract and almond extract and beat for another 30 seconds.
Step 4 — Add the Eggs
Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour and beat it in before continuing.
Step 5 — Fold in the Flour, Almonds and Spices
Sift the self-raising flour, baking powder, cinnamon, mixed spice, and nutmeg into the bowl. Add the ground almonds. Fold gently with a large spatula until just combined. Add the milk and fold again to loosen the batter slightly.
Step 6 — Fill the Tin and Arrange the Plums
Spoon the batter into the prepared tin and spread it out evenly. Now arrange the plum halves cut-side up on top of the batter, pressing each one down very gently so it is just sitting in the surface of the batter rather than resting on top of it. Arrange them as neatly or as rustically as you like — this is a rustic cake and a relaxed arrangement looks completely natural.
Scatter the cinnamon demerara sugar generously over the plums and the batter, then scatter the flaked almonds over the top.
Step 7 — Bake
Bake on the middle shelf for 50 to 60 minutes. The sponge is ready when it is deep golden brown, risen around the plums, and a skewer inserted into the sponge — avoiding a plum — comes out clean. The plums will have sunk slightly into the batter and caramelised beautifully at their edges.
At the 40-minute mark, check the top. If the almonds are browning too quickly, lay a piece of baking parchment loosely over the top and continue baking.
Step 8 — Cool and Finish
Leave the cake in the tin for 20 minutes — the plum juices need time to set slightly before you attempt to move it. Then release the springform sides carefully and slide onto a wire rack.
For a glossy, beautiful finish, brush the warm plums with a little warmed apricot jam — it makes them look jewel-like and adds a subtle sweetness. Once cool, dust lightly with icing sugar.
My Top Tips for the Perfect Mary Berry Plum Cake
Choose ripe but firm plums. Overripe, very soft plums contain a lot of water and will collapse completely during baking, making the sponge around them soggy. You want plums that are ripe — sweet and fragrant — but still hold their shape when halved. Victoria plums are absolutely wonderful in this recipe when they are in season. Damsons also work beautifully for a slightly tarter, more intensely flavoured result.
Press the plums gently into the batter before baking. Do not just lay them on top — give each plum half a very gentle press so it sits just in the surface of the batter. This ensures they stay put during baking and their juices flow down into the sponge rather than pooling on the surface.
Use a springform tin. The plum topping makes this cake delicate to remove from a regular tin. A springform tin means you can release the sides cleanly without disturbing the beautiful plum arrangement on top.
Do not skip the demerara sugar on top. It caramelises around the plums during baking, creating a slightly sticky, crunchy coating that is one of the best things about this cake. Be generous with it.
The apricot jam glaze is optional but beautiful. If you want the plums to look truly spectacular — glossy and jewel-like — brush them with a little warmed, sieved apricot jam while the cake is still warm. It takes about two minutes and the visual effect is remarkable.
This cake is best served slightly warm. Unlike most cakes, which are best at room temperature, plum cake is at its finest when it is still slightly warm from the oven — the plums are jammy, the sponge is tender, and the whole thing has a wonderful fragrance. Serve with a spoonful of crème fraîche or clotted cream.
Serving Suggestions
Warm from the oven with a generous spoonful of clotted cream or crème fraîche — this is the way. As a pudding after Sunday lunch, served with warm custard. As part of an autumn afternoon tea alongside scones and shortbread. It is also beautiful cold the next day, sliced thickly and eaten with absolutely nothing alongside it except a good cup of tea.
How to Store Mary Berry Plum Cake
At room temperature: Store in an airtight container for up to 2 days. The plum moisture means the sponge stays beautifully tender.
In the fridge: Store in an airtight container for up to 4 days. The plums can become slightly more intense in flavour as they sit — which is not a bad thing at all. Warm individual slices briefly in the microwave before serving.
In the freezer: This cake freezes well — freeze in slices, wrapped tightly in cling film and foil, for up to 3 months. Defrost at room temperature and warm gently before serving.
Mary Berry Plum Cake
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 23cm springform tin.
- Halve and stone the plums. Mix demerara sugar and cinnamon in a small bowl. Set both aside.
- Beat butter and caster sugar for 4–5 minutes until very pale and fluffy. Add vanilla and almond extract.
- Add eggs one at a time, beating well after each. Add a spoonful of flour if the mixture curdles.
- Sift in flour, baking powder, cinnamon, mixed spice, and nutmeg. Add ground almonds and milk. Fold gently until just combined.
- Spoon batter into tin and spread evenly. Arrange plum halves cut-side up on top, pressing each gently into the batter. Scatter cinnamon demerara sugar and flaked almonds over the top.
- Bake for 50–60 minutes until deep golden and a skewer inserted into the sponge comes out clean. Cover top with parchment if almonds brown too quickly.
- Cool in tin for 20 minutes. Release springform sides. Brush warm plums with apricot jam if using. Dust with icing sugar once cool.
Notes
Use ripe but firm plums — overripe plums release too much water. Press plums gently into the batter before baking so they stay in place. Always use a springform tin for easy, clean removal. Be generous with the demerara sugar — it creates the caramelised finish. Best served slightly warm with clotted cream or crème fraîche. Stores in an airtight container for up to 2 days at room temperature or 4 days in the fridge.
Frequently Asked Questions About Mary Berry Plum Cake
Can I use other stone fruits instead of plums?
Absolutely — this cake works beautifully with peaches, nectarines, apricots, or cherries. The method is exactly the same. Use whatever is ripe and in season — this is a brilliant recipe for making the most of any stone fruit glut.
Can I use tinned plums?
You can, but drain them very thoroughly first and pat them dry with kitchen paper. Tinned plums contain a lot of syrup and if they are too wet they will make the sponge soggy. Fresh plums give a significantly better result if you can get them.
Why is my plum cake soggy in the middle?
Almost always because the plums released a lot of juice and the cake needed longer in the oven. Stone fruits vary in water content depending on variety and ripeness. Always test with a skewer — inserted into the sponge rather than a plum — and give it more time if needed.
Can I add a crumble topping instead of flaked almonds?
Yes — a simple crumble topping of 50g plain flour, 25g butter, 25g demerara sugar, and 25g flaked almonds rubbed together and scattered over the plums before baking is absolutely wonderful. It adds extra crunch and a lovely buttery texture to the top.
What is the best variety of plum to use?
Victoria plums are the classic choice and are wonderful in this cake — sweet, fragrant, and perfectly sized. Damsons give a slightly more tart, intense flavour. Conference plums work well too. Whatever is freshest and most fragrant at your greengrocer or farmers’ market is the right answer.
Can I make this cake the day before?
Yes — it keeps very well and the flavour actually deepens overnight. Store in an airtight container at room temperature and warm briefly before serving the next day.
