Cake with Fruit on Top | Fresh Plum Cake

Vanilla Cake with Fruit on Top is a basic and simple, moist, and crowd-pleasing dessert recipe perfect for summer, holidays, parties, or any time of the year. Top it with your favorite fresh seasonal fruit.

Fresh plum cake

To make this cake with fruit on top, today I have used fresh plums as a topping. You can use any stone fruits like peaches, nectarines, figs, pineapples, or apples to make this cake. A basic cake batter that leads to a moist and rich cake with sweet fruit topping. Serve it with whipped cream. A total crowd-pleaser for your summer BBQ party, fall, or holiday gathering.

While here, don't miss out on our popular and most loved peach upside-down cake, crisp apple cake, or vegan almond and fig cake.

Ingredients

For the vanilla cake batter, Use sugar, softened butter, egg, vanilla extract, baking powder, salt, flour, sour cream, and milk.

For the fruit topping, use butter, lemon juice, sugar, and your favorite fruit. I have used plums today.

Check out the recipe card for the full list of the ingredients.

Prepare the vanilla cake

• Preheat the oven to 350 degrees F. Grease an 8- or 9-inch baking pan or line it with parchment paper, and set it aside.
• Cream butter and sugar in a large mixing bowl using an electric mixer until pale and creamy.
• Add egg and vanilla and mix until well combined.
• Add baking powder, salt, flour, sour cream, and milk. Mix until you get a smooth and thick cake batter.
• Pour the batter into the prepared cake pan.
• Bake for about 40 to 50 minutes or until toothpick or knife inserted comes out clean.
• Let this cool for about 10 minutes.
• Remove from the pan and place it on a wire rack so that it cools down completely.

Prepare the topping and assemble

• Wash and chop the plums lengthwise. Keep the skin on.
• In a non-stick pan, add butter, lemon juice, and sugar, and once it starts to bubble, add the plums and cook for about 3 to 5 minutes till they are blanched and lightly caramelized and the juices are released from them.
• With a serrated knife, slice about ⅛th inch top of the cake to get a flat top surface. Poke holes using a toothpick or a fork.
• Spoon plums and any juices on top of the cake.
• Garnish it with pistachios. Serve with whipped cream or whipped mascarpone, and enjoy.

Tips

• Instead of fresh plums, you can use peaches, apples, mangoes, pineapples, pears, figs, etc. This cake batter tastes good with any seasonal fruits.
• You may have to adjust the sugar in the topping based on how sweet your fruit is.
• For additional flavor, you can add lemon zest to the batter.
• Instead of sour cream, you can add an additional 1 egg.
• Any leftover cake can be stored in the refrigerator for up to 3 days.
• I made the cake with Truvia nectar earlier and have now tried it with sugar and updated it. You can even use honey in the recipe.

More fresh fruit cake recipes

Recipe card

Cake with Fruit on Top | Fresh Plum Cake

Kushi

Vanilla Cake with Fruit on Top is a basic and simple, moist, and crowd-pleasing dessert recipe perfect for summer, holidays, parties, or any time of the year. Top it with your favorite fresh seasonal fruit.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Desserts

Cuisine American

Servings 8

Calories 384 kcal

Equipment

• ▢
  Cake pan

Ingredients

  

1x2x3x

For the cake

• ▢ ¾ cup Sugar
• ▢ ⅔ cup Butter softened
• ▢ 1 Egg
• ▢ 2 teaspoon Vanilla extract
• ▢ 1 ½ teaspoon Baking powder
• ▢ ¼ teaspoon Salt
• ▢ 1 ½ cups All purpose flour
• ▢ ¼ cup Sour cream Yogurt
• ▢ ⅓ cup Milk

For the fruit topping

• ▢ 2 tablespoon Butter
• ▢ 1 teaspoon Lemon juice
• ▢ 4 to 6 tablespoon Sugar
• ▢ 3 Plums use any fruit like peaches, nectarine, fig etc.
• ▢ Pistachios roughly chopped

Instructions

 

Prepare the vanilla cake

• Preheat the oven to 350 degrees F. Grease an 8- or 9-inch baking pan or line it with parchment paper, and set it aside.
• Cream butter and sugar in a large mixing bowl using an electric mixer until pale and creamy.
  ¾ cup Sugar, ⅔ cup Butter
• Add egg and vanilla and mix until well combined.
  1 Egg, 2 teaspoon Vanilla extract
• Add baking powder, salt, flour, sour cream, and milk. Mix until you get a smooth and thick cake batter.
  1 ½ teaspoon Baking powder, ¼ teaspoon Salt, 1 ½ cups All purpose flour, ¼ cup Sour cream, ⅓ cup Milk
• Pour the batter into the prepared cake pan.
• Bake for about 40 to 50 minutes or until toothpick or knife inserted comes out clean.
• Let this cool for about 10 minutes.
• Remove from the pan and place it on a wire rack so that it cools down completely.

Prepare the fruit topping and assemble

• Wash and chop the plums lengthwise. Keep the skin on.
• In a non-stick pan, add butter, lemon juice, and sugar, and once it starts to bubble, add the plums and cook for about 3 to 5 minutes till they are blanched and lightly caramelized and the juices are released from them.
  2 tablespoon Butter, 1 teaspoon Lemon juice, 4 to 6 tablespoon Sugar, 3 Plums
• With a serrated knife, slice about ⅛th inch top of the cake to get a flat top surface. Poke holes using a toothpick or a fork.
• Spoon plums and any juices on top of the cake.
• Garnish it with pistachios. Serve with whipped cream or whipped mascarpone, and enjoy.
  Pistachios

Notes

• Instead of fresh plums, you can use peaches, apples, mangoes, pineapples, pears, figs, etc. This cake batter tastes good with any seasonal fruits.
• You may have to adjust the sugar in the topping based on how sweet your fruit is.
• For additional flavor, you can add lemon zest to the batter.
• Instead of sour cream, you can add an additional 1 egg.
• Any leftover cake can be stored in the refrigerator for up to 3 days.
• I made the cake with Truvia nectar earlier and have now tried it with sugar and updated it. You can even use honey in the recipe.

Nutrition

Calories: 384kcalCarbohydrates: 47gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 311mgPotassium: 104mgFiber: 1gSugar: 28gVitamin A: 737IUVitamin C: 3mgCalcium: 78mgIron: 1mg

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Note: We originally posted this plum cake recipe in Oct 2016. It has now been modified in June 2025 with Expert Chef Tips, FAQs, Storage Instructions, etc.