Honey Sugar Plum Cake
I found the inspiration for this cake while walking around a farmers market in Connecticut. I came across baskets of sugar plums and the prettiest edible flowers and I knew I wanted to create something special around it.
This honey butter cake with sugar plum ribbon, vanilla bean Swiss meringue, and stewed sugar plums highlights those seasonal ingredients in a simple but elegant way. The cake is incredibly moist and flavorful, with honey adding a subtle sweetness that pairs perfectly with the tartness of the plums. The vanilla bean Swiss meringue brings everything together with a light, silky finish.
It's the kind of dessert that feels special enough for a gathering but simple enough to make just because you found something beautiful at the market. The combination of sweet honey cake, bright plums, and delicate flowers makes it a perfect celebration of late-summer produce.
Honey Sugar Plum Cake
Ingredients
Stewed Sugar Plums & Plum Ribbon
- 312 g sugar plums, pitted and halved
- 31 g granulated sugar
- 21 g water
- 1/2 tsp vanilla bean paste
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt
Honey Butter Cake
- 170 g (¾ cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 3 large eggs, room temperature
- 110 g (1/3 cup) honey
- 2 tsp vanilla bean paste
- 300 g (2 1/2 cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 180 g (¾ cup) whole milk, room temperature
- 120 g (½ cup) full-fat plain Greek yogurt, room temperature
Vanilla Bean Swiss Meringue
- 2 large egg whites
- 100 g (1/2 cup) granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla bean paste
- 1/4 tsp kosher salt
- 2 tbsp honey
Instructions
Step 1: Make the Stewed Sugar Plums
- 1
In a saucepan, combine the sugar plums, sugar, water, vanilla bean paste, lemon juice, and salt.
- 2
Bring to a gentle simmer over medium-low heat.
- 3
Cook for about 8–10 minutes until the plums are tender but still hold their shape.
- 4
Using a slotted spoon, remove about one-third of the prettiest plum halves and set them aside for decorating.
- 5
Continue cooking the remaining plums another 5–8 minutes, until very soft.
- 6
Mash with a fork or blend briefly until thick and jam-like. If the mixture seems thin, continue simmering for another minute or two until it thickens.
- 7
Let everything cool completely. Reserve any extra syrup from the pan.
Step 2: Bake the Honey Butter Cake
- 1
Preheat the oven to 350°F.
- 2
Grease and line one 8-inch round cake pan with parchment paper.
- 3
In a large bowl, beat the butter for about 3 minutes until light and fluffy.
- 4
Add the sugar and beat another 2–3 minutes.
- 5
Mix in the honey until fully incorporated.
- 6
Add the eggs one at a time, mixing well after each addition.
- 7
Beat in the vanilla bean paste.
- 8
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- 9
In a liquid measuring cup, whisk together the whole milk and Greek yogurt.
- 10
Alternate adding the dry ingredients and the milk/yogurt mixture, beginning and ending with the dry ingredients. Mix only until no dry streaks remain.
- 11
Spread half the batter into the prepared pan. Spoon several dollops of the cooled mashed plum mixture over the batter and gently swirl with a butter knife using just a few figure-eight motions. Spread the remaining batter over the top, then repeat with a few more spoonfuls of plum mixture and swirl again.
- 12
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- 13
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Vanilla Bean Swiss Meringue
- 1
Fill a small saucepan with 1–2 inches of water and bring it to a gentle simmer.
- 2
In a clean, heatproof mixing bowl, whisk together the egg whites, sugar, cream of tartar, and salt.
- 3
Place the bowl over the saucepan, making sure the bottom doesn't touch the water.
- 4
Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F (71°C). If you rub a little between your fingers, it should feel completely smooth.
- 5
Remove the bowl from the heat.
- 6
Using a stand mixer or hand mixer, beat on high speed for 6–8 minutes, until soft, glossy peaks form and the bowl is cool to the touch.
- 7
Fold in the vanilla bean paste and honey until just incorporated.
Step 4: Assemble
- 1
Spoon 3–5 generous scoops of Swiss meringue onto the center of the cake.
- 2
Arrange the reserved stewed sugar plum halves on top of the meringue.
- 3
Drizzle a little of the reserved plum syrup over the fruit.
- 4
Serve immediately or chill for 15–20 minutes before slicing.
Lauren's Note
- Use ripe but still firm sugar plums so they keep their shape while stewing.
- Add edible flowers if you'd like just before serving for the freshest appearance.
- The stewed plum mixture should be thick and jam-like before swirling it into the batter. If it seems too loose, let it simmer for a few extra minutes.
- I like to serve this cake while it's still just slightly warm. The honey flavor feels a little more pronounced, the cake is extra soft and moist, and the tart plums contrast beautifully with the light vanilla bean Swiss meringue.
- Edible flowers are completely optional, but they make this cake feel especially beautiful for summer gatherings and special occasions.
Frequently asked questions
Absolutely. The stewed plums and plum ribbon can be made up to 3 days in advance and stored in an airtight container in the refrigerator until you're ready to assemble the cake.
Yes. The cake layer can be baked a day ahead and stored tightly wrapped at room temperature. Assemble with the Swiss meringue and plums shortly before serving for the best texture.
Store leftover cake in the refrigerator, loosely covered, for up to 2 days. The meringue is best enjoyed the day it's made but will hold up well overnight.
You can, but the homemade stewed plums provide both the ribbon throughout the cake and the decorative fruit topping. Store-bought jam will give a different texture and appearance.
