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Why I Love This Plum Cornmeal Cake Recipe
First and foremost, anytime I receive or pick fresh fruit, I always have to enjoy it untouched. There’s no cooking, baking, or alterations required when the best of in-season produce is available.
But do you think I only eat raw fruit? I’m not a heathen! I also have to make all of my favorite fruit-inspired desserts throughout the season. And this plum cornmeal cake is my unsung hero. Crumbles, crisps, and pies are always forefront of my mind when thinking about what to make, especially with those bubbling streusel toppings.
This cake has an amazing texture and flavor, all courtesy of the cornmeal. The result is a perfectly balanced cake, just sweet enough to enjoy as dessert, but savory enough to truly taste the fruit.
What is a Cornmeal Cake?
At first glance, this cake looks similar to cornbread: a combination of flour, cornmeal, butter, eggs, and buttermilk. The main difference in this recipe is the ratio of all-purpose flour to cornmeal and sugar. This cake has more all-purpose flour than a traditional cornbread, to give a cake-like crumb and a soft texture. The cornmeal cuts through just enough to be noticed while not overpowering.
Unlike many cakes, this is not overly sweet. But it has the right amount of sugar to create a dessert and aid in a soft crumb.
Would Any Stone Fruit Work?
This recipe is designed for plums. The subtle, corn-like flavor melds perfectly with the soft plums. The deep color of the plums’ skin enhances the appeal of the cake once turned upside down and creates an eye-catching presentation. That said, almost any stone fruit will work. Peaches, nectarines, and apricots will all work. For a second option, I especially enjoy apricots as a swap-out for plums.
No matter what you choose to pair with the cornmeal, I hope you enjoy this as much as I do!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature, or just slightly warm, to highlight the tender crumb and juicy plums. Dust with powdered sugar or serve with a spoonful of whipped cream or yogurt.
To store – Store covered at room temperature for 1 day, then refrigerate up to 4 days. Freeze wrapped slices for up to 2 months.
Other Desserts to Try
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Plum Cornmeal Cake
Ingredients
- 4-5 plums cut into ½-inch slices
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- ¾ cup granulated sugar
- 2 ½ tsp baking powder
- 1 tsp kosher salt
- 8 tbsp (1 stick) unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F.
- Lightly brush butter inside an 8-inch round cake pan. Line the bottom with parchment and brush with butter. Lay pieces of sliced plum around the pan covering the bottom. Sprinkle with brown sugar and cinnamon. Set aside.4-5 plums, 2 tbsp light brown sugar, 1 tsp ground cinnamon
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine.1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup granulated sugar, 2 ½ tsp baking powder, 1 tsp kosher salt
- In a separate bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Whisk until smooth and add to the dry ingredients.8 tbsp (1 stick) unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1 cup buttermilk
- Whisk until just combined with a few dry streaks remaining and pour over the prepared plums. Smooth to an even layer and bake in preheated oven until a wooden skewer inserted in the middle comes out clean, 40-55 minutes.
- Remove from oven and cool in pan for 15 minutes. Invert onto serving dish and discard parchment paper. This can be served warm or at room temperature.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made this for a family dinner. It was so delicious and everyone loved it. It is just sweet enough!
I made yesterday but with peaches. Love the cake; my husband thought a bit dry. Nonetheless I will make again.
I made this cake last week. It came out perfect, cake was so moist. Loved that it isn’t too sweet. I will definitely be making this again.
Goshen, IN -made this cake this evening and it is perfect!!! wonderful texture and amazing flavor. This is going into my favorites collection. I am so happy to have this recipe! Thank you Kaleb!!
Followed the plum cornmeal cake recipe but it ran over the pan in my oven. Used 8 inch pan as the recipe said. Also I tested with a tester in 4 places and tester came out clean but after I took cake out at 50 minutes it was not at all done in center. Was absolutely runny in center. I dumped the whole thing into the garbage can. Not one of my better experiences …for sure. Can’t figure what was wrong. Made a pie this week and it baked ok.
I’m so sorry these comments come back-to-back, but I figured out my issue. I’m an idiot; I forgot the cornmeal!! I had the cornmeal with my ingredients, but I was in a hurry, overlooked it, and forgot to add it. I used the last of our mulberries in place of the plums. It’s not a total loss, it tastes good sans the cornmeal! Thank you for your patience!
I thoroughly enjoy your YouTube channel! I’m a fellow Iowan as well! I made this cake and my batter came out runny like a cake batter, not thick like yours in the video. I had so much batter, I had to use two cake pans. I’m fairly confident I followed the recipe correctly, so what do you think went wrong? I enjoy your recipes immensely, but this one threw me for a loop. Thanks in advance for any solutions that I may incorporate next time I want to make this.
Looks great! Can I substitute Gf flour here? How about almond flour?
Hugs to Kipster.
Marcia
Recipe is perfect and delicious! I love that it’s not an overly sweet treat. We topped it with a dollop of whip cream and enjoyed dessert first! Thanks!
Should the corn meal be self rising?