Table of Contents

Glazed Plum Bundt Cake: A Taste of Late Summer

The scent of plums baking always brings me back to my grandmother’s kitchen. Every August, she’d gather baskets overflowing with ripe, juicy plums from her backyard tree. The air would be thick with the sweet, slightly tart aroma as she transformed them into jams, pies, and, most memorably, a stunning plum bundt cake. The deep purple fruit, nestled in a golden crumb and glistening with glaze, was a centerpiece of summer celebrations and a testament to the simple joy of seasonal baking. To this day, that taste evokes a wave of nostalgia and the comforting warmth of her kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 24
Yield: 1 Bundt Cake
Dietary Type: Not specified

Ingredients

2 cups sugar
1 cup vegetable oil (canola is recommended)
4 tablespoons unsalted butter, softened
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 egg yolks
4 egg whites
1 tablespoon vanilla
1/4 cup buttermilk
3 cups plums, pitted and chopped
1 cup walnuts, coarsely chopped
1/2 cup brown sugar
2 tablespoons milk

Equipment Needed

12-cup Bundt pan
Large mixing bowl
Electric mixer
Saucepan
Rubber spatula
Toothpick

Instructions

Preheat your oven to 350°F (175°C).
Prepare your Bundt pan. Generously spray a 12-cup Bundt pan with cooking spray. Then, lightly dust the pan with flour, ensuring every nook and cranny is coated. This will prevent the cake from sticking and ensure a clean release.
In a large mixing bowl, cream together the sugar, 1/2 cup of the vegetable oil, and the softened butter. Use an electric mixer on medium speed until the mixture is light and fluffy. This step is crucial for incorporating air and creating a tender crumb.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. This ensures even distribution of the dry ingredients throughout the cake.
Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just blended. Be careful not to overmix, as this can lead to a tough cake.
Add the egg yolks, vanilla, and buttermilk to the batter. Blend well until everything is thoroughly combined. The buttermilk adds a subtle tang and helps to tenderize the cake.
In a clean, grease-free bowl, whip the egg whites using an electric mixer until they hold a soft peak. This means the peaks will gently fold over when the beaters are lifted.
Gently fold the whipped egg whites into the batter in two or three additions. Use a rubber spatula and a light hand to avoid deflating the egg whites, which are essential for a light and airy cake.
Carefully stir in the chopped plums and coarsely chopped walnuts. Ensure the plums are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking for doneness around 45 minutes to avoid overbaking. Ovens can vary, so keep a close eye on the cake.
While the cake is baking, prepare the glaze. In a saucepan, heat the remaining 1/2 cup vegetable oil and the brown sugar over medium heat until the brown sugar is dissolved and the mixture is hot.
Add the milk to the saucepan, stir well to combine, and set aside. This creates a luscious glaze that will soak into the cake, adding moisture and flavor.
Once the cake is done baking, let it cool in the pan for about 10-15 minutes. This allows the cake to firm up slightly, making it easier to invert.
Invert the cake onto a serving plate.
While the cake is still warm, slowly spoon the glaze over the top, allowing it to drip down the sides. Ensure the entire cake is covered in the glaze.
Let the glaze set before slicing and serving.

Expert Tips & Tricks

Plum Selection: Use ripe but firm plums for the best texture and flavor. Overripe plums can make the cake soggy.
Nut Alternatives: If you’re not a fan of walnuts, pecans or almonds would also work well. You can even use a combination.
Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a liquid measuring cup and filling it with milk to the 1/4 cup line. Let it sit for 5 minutes before using.
Preventing Sticking: Even with cooking spray and flour, Bundt cakes can sometimes stick. To ensure a clean release, you can also use a baking spray that contains flour, or grease the pan with shortening and then coat it with flour.
Make-Ahead Tip: The cake can be baked a day ahead of time. Wrap it tightly in plastic wrap and store it at room temperature. Glaze it just before serving.

Serving & Storage Suggestions

This Glazed Plum Bundt Cake is best served at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements the cake beautifully. It’s perfect for afternoon tea, dessert after a meal, or a special occasion.

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, but the texture may change slightly. You can also freeze the cake for up to 2 months. Thaw it overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	288.1 kcal	N/A
Calories from Fat	N/A	46%
Total Fat	14.8 g	22%
Saturated Fat	2.9 g	14%
Cholesterol	21.1 mg	7%
Sodium	164.9 mg	6%
Total Carbohydrate	36.6 g	12%
Dietary Fiber	1.1 g	4%
Sugars	23.5 g	94%
Protein	3.5 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend. Be sure to add a binder like xanthan gum to help hold the cake together.
Spice Variations: Experiment with different spices such as nutmeg, cloves, or cardamom to add a unique flavor profile.
Fruit Swaps: While this recipe calls for plums, you can also use other stone fruits like peaches, nectarines, or apricots.
Nut-Free Option: Omit the walnuts entirely or substitute them with sunflower seeds or pepitas.
Citrus Zest: Add the zest of one lemon or orange to the batter for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I use frozen plums?
A: Yes, you can use frozen plums, but make sure to thaw them completely and drain any excess liquid before adding them to the batter.

Q: My Bundt cake always sticks to the pan. What am I doing wrong?
A: Make sure you are thoroughly greasing and flouring your Bundt pan. Using a baking spray that contains flour can also help. Let the cake cool in the pan for 10-15 minutes before inverting.

Q: Can I make this cake without buttermilk?
A: Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to milk.

Q: How do I know when the cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Q: Can I freeze the glazed cake?
A: Yes, you can freeze the glazed cake, but the glaze may become slightly sticky after thawing.

Final Thoughts

I hope this Glazed Plum Bundt Cake becomes a cherished tradition in your kitchen as it has in mine. The combination of sweet plums, warm spices, and a rich glaze is simply irresistible. Don’t hesitate to experiment with different variations to make it your own. I encourage you to gather your ingredients, preheat your oven, and embark on this delightful baking journey. Happy baking, and I’d love to hear about your experience and any personal touches you add to the recipe! Consider pairing it with a crisp glass of white wine or a warm cup of herbal tea for the perfect autumnal treat.

Glazed Plum Bundt Cake Recipe