Plum Cakes
Prep time
Cook time
Total time
Slightly adapted from the recipe "Oven-Roasted Plum Cakes" in the book "Baking with Julia" by Dorie Greenspan. Contributing baker Marcel Desaulniers made this recipe in Julia's kitchen, as documented in Greenspan's book.
Recipe type: Dessert
Cuisine: Cake
Serves: 12
  • 4 oz. unsalted butter at room temperature
  • ⅔ c. light brown sugar, packed
  • ½ c. granulated sugar
  • 2 eggs, large
  • 1 tsp. orange zest
  • ½ tsp. vanilla extract
  • 1 c. all-purpose flour
  • ¾ tsp. baking soda
  • ¼ c. buttermilk (I used low-fat)
  • 6 large ripe plums, halved & pitted
  • Melted butter to coat ramekins
  1. Set a rack in the center of the oven; heat to 350 degrees.
  2. Sift flour and baking soda; set aside.
  3. Coat the insides of the ramekins with melted butter and place on a rimmed baking sheet.
  4. Using a mixer with a paddle attachment, cream the butter, 2 Tb. brown sugar, and granulated sugar on medium speed for 3 minutes. Scrape the sides and continue to mix 3+ minutes, until sugar is dissolved and the mixture lightens.
  5. Add one egg then turn speed to high for 30 seconds.
  6. Scrape down the bowl, add the second egg and beat on high 30 seconds.
  7. Add orange zest and vanilla and mix until incorporated (about 30 seconds).
  8. Reduce speed, add flour and baking soda and mix 15 seconds.
  9. Pour in buttermilk and mix 30 seconds.
  10. Finish blending with a rubber spatula to avoid over-mixing.
  11. Spoon about 2 Tb. of batter into each ramekin.
  12. Place a plum half in each ramekin, cut side up, into the batter, and push down slightly.
  13. Sprinkle equal amounts of remaining brown sugar over each plum.
  14. Place baking sheet in the oven and bake about 25 minutes, until a toothpick inserted in the cake comes out clean.
  15. Remove and cool about 10 minutes.
  16. To un-mold: run a butter knife around edges of the cakes then lift out and serve with whipped cream or bittersweet chocolate sauce. OR eat them right out of the ramekins with a spoon!
These cakes are best eaten warm, so the cake edges stay crispy :)
Recipe by My Delicious Blog at