Lazy girl plum cake recipe

This one-bowl olive oil plum cake is the recipe to make when late summer plums are piling up on your counter. It’s made with olive oil instead of butter, so there’s no creaming or fussing, just whisk everything together in one bowl. The almond flour gives this moist plum cake recipe a soft, tender crumb and a subtle nutty flavor. It’s the ultimate lazy combo, because the cake almost never overcooks. That’s a win in my book!

It’s perfect with coffee, as an afternoon snack, or whenever you’re craving something sweet but easy. Best of all, you don’t need a stand mixer or any special equipment, just a whisk and a big bowl. Anyone can make this easy plum cake recipe.

A quick, one-bowl olive oil plum cake

This recipe skips the butter entirely and uses olive oil instead. That means there’s no creaming sugar and butter together to keep the batter light, you just stir the oil right into the other ingredients. Start with a large bowl and whisk together the dry ingredients: the all-purpose flour, baking powder, sugar, and almond flour. The almond flour doesn’t just add flavor, it also keeps the cake tender. That’s what keeps this plum cake moist for days instead of drying out.

Next come the wet ingredients: the eggs, olive oil, and vanilla extract (optional), mixed into a smooth but fairly thick batter. You don’t want it too runny, or the plums you arrange on top will sink straight to the bottom instead of staying put. You’ll likely need to smooth it into the pan with a spatula, since a batter this thick won’t spread out on its own.

Plums and cinnamon, a classic pairing

I stick with plums for this plum cake recipe, but you can mix in other late-summer fruit or swap them out entirely for nectarines, peaches, berries, or even apples. Readers have tried all kinds of fruit combinations with great results, so use whatever’s sitting in your fridge.