Fresh Plum Cake with Pistachios and Turbinado Sugar
This rustic plum cake combines tender stone fruit with the nutty richness of ground pistachios baked right into the batter. The pistachios are ground with sugar to create a sandy texture that adds both flavor and moisture to the cake base. Fresh plums are pressed into the batter before baking, creating pockets of jammy sweetness throughout. A sprinkle of turbinado sugar on top creates a lovely golden crust with subtle caramel notes. The cake requires a brief chill before baking to help set the structure. Perfect for late summer entertaining or as a not-too-sweet dessert that showcases seasonal fruit at its peak.
Ingredients
- ½ cup shelled pistachios
- 1 cup granulated sugar, divided
- ½ cup unsalted butter, room temperature, cubed
- 1 egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 pound plums, pitted and torn or sliced
- 3 tablespoons turbinado sugar(optional)
Instructions
- 1
Butter and flour a 9-inch springform pan or line with parchment paper
- 2
Pulse pistachios with 1 tablespoon sugar in food processor until sandy texture forms
- 3
Add butter and remaining sugar, pulse until incorporated
- 4
Add egg, buttermilk, and vanilla, pulse until smooth, scraping sides as needed
- 5
Whisk together flour, baking powder, and salt in medium bowl
- 6
Add half the flour mixture to batter and pulse briefly
- 7
Add remaining flour and pulse just until smooth
- 8
Scrape batter into prepared pan and smooth surface
- 9
Press plums into batter and refrigerate for 30 minutes
- 10
Preheat oven to 350 degrees F
- 11
Scatter turbinado sugar over batter
- 12
Bake until edges are golden brown and knife inserted in center comes out clean
- 13
Cool on wire rack for 5 minutes before serving
Tips
Chill the assembled cake for 30 minutes before baking to help the plums stay in place and prevent the batter from spreading too much.
Tear plums by hand rather than slicing for a more rustic appearance and better juice distribution throughout the cake.
Use parchment paper with overhang if using a regular cake pan to make removal easier since you can't open the sides like a springform.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.
Common Mistakes
Avoid overmixing the flour to prevent tough cake texture.
Don't skip the chilling step or plums may sink during baking.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen plums?
Thaw and drain frozen plums first, but fresh plums work much better for texture and won't add excess moisture.
What if I don't have a food processor?
Finely chop pistachios by hand and cream butter with sugar using a mixer, then fold in chopped nuts.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week for best quality.