Golden Mirabelle plums have a charm all their own. Small and sun-kissed, they carry the sweetness of late summer with a gentle tart edge that makes each bite irresistible. While they’re delightful eaten fresh, these little gems truly reach their full potential when baked into a simple, rustic cake that fills the air with buttery notes and a hint of citrus.
This Mirabelle Plum Cake is all about balance—uncomplicated yet refined. It’s the kind of treat that can grace a dinner table as a centerpiece or feel right at home beside a quiet afternoon cup of coffee. The nutty depth of ground almonds, the juicy burst of tender plums, and the crunch of sliced almonds on top come together in a way that feels both cozy and elegant.
For anyone discovering Mirabelles for the first time—or for those who grew up with their golden glow as a seasonal tradition—this cake is a recipe worth keeping. Ahead, you’ll find everything you need: the classic recipe, simple variations, storage tips, and even the nutritional benefits that plums bring to the table.
Mirabelle Plum Cake
Ingredients
- 250 g Mirabelle plums washed, halved, and pitted (about 2 cups)
- 125 g unsalted butter softened
- 85 g caster sugar or granulated sugar
- 2 large eggs
- 80 g plain flour sifted (⅔ cup)
- 70 g ground almonds or almond flour (¾ cup)
- ½ teaspoon baking powder
- ½ lemon zest zest of half a lemon
- 1 handful sliced almonds for topping
Instructions
- Preheat the oven to 375°F (190°C) and line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- Wash, halve, and pit the Mirabelle plums. Set aside 5–10 halves for decorating the top.
- Beat the softened butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. If the mixture curdles, add 1 tbsp of flour to stabilize.
- Stir in the lemon zest.
- In a separate bowl, combine the flour, ground almonds, and baking powder. Fold this into the wet mixture gently.
- Fold most of the plum halves into the batter.
- Spread the batter evenly in the prepared pan. Arrange the reserved plums on top and sprinkle with sliced almonds.
- Bake for 30–40 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool before releasing it from the springform pan. Serve warm or at room temperature, optionally dusted with powdered sugar.
Notes
Ingredients & Substitutions
This cake leans on pantry staples with just a few fresh highlights. Here’s a breakdown of the key players:
- Mirabelle Plums (250 g / about 2 cups): These are the star ingredient. Their golden skin and honey-like sweetness create a delightful contrast to the rich cake. If you can’t find Mirabelles, substitute with yellow plums or even apricots.
- Unsalted Butter (125 g / ½ cup + 1 tbsp, softened): Provides richness and tenderness. If using salted butter, skip adding extra salt.
- Caster Sugar (85 g / ½ cup less 1 tbsp): Fine sugar blends smoothly into the batter. Granulated sugar works too, though it won’t dissolve as evenly.
- Eggs (2 large): Add structure and richness.
- Plain Flour (80 g / ⅔ cup, sifted): The base for the cake’s structure. All-purpose flour is perfect here.
- Ground Almonds (70 g / ¾ cup): Bring moistness and a nutty depth. Freshly ground almonds give the best flavor, but store-bought almond flour is fine.
- Baking Powder (½ tsp): Ensures a light lift.
- Lemon Zest (½ lemon): Adds brightness and balances the sweetness.
- Sliced Almonds (a handful): Sprinkled on top for crunch and beauty.
Substitution Ideas
- Swap Mirabelles with apricots or greengage plums when they’re out of season.
- Replace ground almonds with hazelnut meal for a deeper, earthy flavor.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
Step-by-Step Instructions for Mirabelle Plum Cake
1. Prepare Pan & Oven
Preheat your oven to 375°F (190°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. This makes unmolding the cake clean and easy.
2. Prepare the Plums
Wash, halve, and pit the Mirabelle plums. Set aside 5–10 halves for decorating the top.
3. Make the Batter
- Beat softened butter and caster sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each. If it curdles, add 1 tbsp flour to stabilize.
- Stir in the lemon zest.
- In another bowl, mix flour, ground almonds, and baking powder. Fold this gently into the butter mixture.
4. Assemble the Cake
- Fold most of the plums into the batter.
- Spread batter evenly in the prepared pan.
- Arrange reserved plum halves on top and sprinkle with sliced almonds.
5. Bake
Bake on the middle rack for 30–40 minutes, or until a skewer comes out clean.
6. Cool & Serve
Allow the cake to cool before releasing from the pan. Serve warm or at room temperature, dusted with powdered sugar if you like.
Toppings & Variations for Mirabelle Plum Cake
- Cinnamon Sugar Sprinkle: Add a cozy flavor by dusting cinnamon sugar over the plums before baking.
- Glazed Finish: Brush warm apricot jam over the top for a glossy, bakery-style look.
- Whipped Cream or Ice Cream: Perfect companions for serving.
How to Store Mirabelle Plum Cake
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for 4–5 days in an airtight container.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
Health Benefits of Plums
Plums, including Mirabelles, aren’t just delicious—they’re packed with nutrients. They provide vitamin C, antioxidants, and fiber, all of which support digestion, immunity, and overall wellness. Learn more about the health benefits of plums here.
Frequently Asked Questions (FAQ) about Mirabelle Plum Cake
Can I use frozen Mirabelle plums for Mirabelle Plum Cake?
Yes, frozen Mirabelle plums work beautifully in this recipe, but you’ll need to thaw and drain them well. Frozen fruit naturally releases extra water, which can make the batter too runny if not handled properly. After thawing, place the plums in a sieve and press lightly with a spoon or paper towel to remove excess liquid. Once drained, they can be folded into the batter just like fresh ones. The flavor remains intact, and the texture still gives you that lovely balance of sweet and tart.
Why does my Mirabelle Plum Cake sometimes sink in the middle?
A cake that sinks can be frustrating, but it’s usually caused by one of three things:
Underbaking: Removing the cake from the oven too soon means the center hasn’t set. Always test with a skewer—it should come out clean.
Excess fruit: Adding more plums than recommended can overload the batter, making it too heavy.
Overmixing: Too much mixing after adding flour knocks out the air and prevents a proper rise.
To avoid this, follow the measurements closely, fold the batter gently, and bake until fully set.
What fruits can I substitute for Mirabelles in this cake?
If you can’t find Mirabelles, several fruits make excellent substitutions:
Apricots: Closest in size and flavor, apricots give the cake a tangy sweetness.
Damson Plums: Slightly tarter but create a lovely contrast against the buttery cake.
Greengages: Another type of small plum that’s sweet and juicy.
Peaches or Nectarines: These work if cut into small slices, offering a fragrant and slightly juicier variation.
Each substitute brings its own twist, but the recipe’s base remains versatile enough to handle them.
Can I make Mirabelle Plum Cake ahead of time?
Definitely! In fact, many bakers find that this cake tastes even better the next day. After baking, allow the cake to cool completely, then cover tightly with plastic wrap or foil. Store it in the refrigerator for up to 2–3 days. When ready to serve, let it sit at room temperature for about 30 minutes to soften slightly. If you prefer a warm slice, you can gently reheat it in the oven at 300°F (150°C) for 5–10 minutes. This make-ahead quality makes it ideal for dinner parties or Sunday brunches.
Is Mirabelle Plum Cake gluten-free?
Not in its original form since it uses plain flour, but adapting it is easy. Simply swap the flour for a 1:1 gluten-free baking flour blend and keep the ground almonds as they are. The almonds naturally add moisture, preventing the cake from being too dry—a common issue with gluten-free bakes. For added structure, you might add ½ teaspoon of xanthan gum if your flour blend doesn’t already include it. The result will still be moist, fruity, and delicious.
What goes best with Mirabelle Plum Cake?
This cake is versatile and pairs well with a variety of accompaniments:
Beverages: Pair with tea, coffee, or even a dessert wine like Riesling or Moscato for a special touch.
These pairings elevate the experience, whether you’re enjoying a casual slice or presenting it at a dinner gathering.
Light & Fresh: A dollop of Greek yogurt or crème fraîche balances the sweetness with tang.
Indulgent: Vanilla ice cream or softly whipped cream makes it extra decadent.
Seasonal: Drizzle with honey or a fruit coulis (raspberry or apricot sauce works wonderfully).
Serving Ideas & Pairings
Pair this cake with a cup of strong coffee, a light dessert wine, or an afternoon tea. It also makes a beautiful addition to a brunch spread.
For other dessert inspirations, check out my Pineapple Christmas Balls or the ultimate Strawberry Crunch Cake. For a refreshing drink pairing, try Homemade Pomegranate Juice.
Join the Conversation
I’d love to hear how your Mirabelle Plum Cake turns out! Share your creations with me on Facebook and Pinterest.