Why You’ll Love Plum and Cream Cheese Tray Cake Recipe

I enjoy this recipe because it’s simple to prepare yet feels special enough for gatherings or weekend baking. I like how the warm cinnamon pairs with the sweetness of the plums, and the cream cheese swirl adds a luscious texture that makes each bite irresistible. I also appreciate how adaptable it is—I can swap in other stone fruits or even use canned plums when fresh ones aren’t available.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 ripe plums, approx 300g
150g butter, softened
1 cup brown sugar
2 eggs
1 tsp vanilla essence
2 cups self-raising flour
1 tsp cinnamon

CREAM CHEESE MIXTURE:
225g cream cheese, softened
3 Tbsp brown sugar

Directions

1. I preheat the oven to 170°C fan bake and line a 27 x 17 cm slice tin with baking paper.

2. I cut the plums into pieces, removing the stones, and set them aside.

3. In a stand mixer, I beat the butter and brown sugar until smooth.

4. I add the eggs and vanilla, mixing on high until the mixture becomes pale and fluffy.

5. I sift in the self-raising flour and cinnamon, mixing on low until just combined.

6. I fold half of the chopped plums into the batter, then pour it into the prepared tin and spread it evenly.

7. I whisk together the cream cheese and brown sugar, dolloping the mixture over the batter and swirling it through with a fork.

8. I scatter the remaining plums on top, gently pressing them into the cream cheese mixture.

9. I bake for 40–45 minutes, until the top begins to brown and the cake is cooked through.

10. I allow the cake to cool in the tin before slicing it into pieces.

Servings and Timing

Yield: 12–18 pieces
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

I often swap the plums for apricots, peaches, or nectarines when they’re in season. If I only have canned plums, I drain them well before adding them to the batter. For a warmer flavor profile, I sometimes add a pinch of nutmeg or cardamom. I also enjoy topping the cooled cake with a light dusting of icing sugar for an elegant finish.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 3 days. If I want to serve it warm, I heat individual slices in the microwave for a few seconds. This cake also tastes wonderful cold, especially when the cream cheese layer has set nicely.

FAQs

Can I use frozen plums?

Yes, I can use frozen plums as long as I thaw and drain them well before adding them to the batter.

How do I know when the cake is done?

I check for a golden top and insert a skewer into the center—it should come out clean or with just a few moist crumbs.

Can I make this recipe gluten-free?

I can substitute a gluten-free self-raising flour blend, though the texture may vary slightly.

Can I reduce the sugar?

I can reduce the brown sugar by a few tablespoons, but I keep in mind it may affect the sweetness and moistness.

Can I double the recipe?

Yes, I can double the recipe and bake it in a larger tray, adjusting the baking time as needed.

Can I use regular flour instead of self-raising?

I can use regular flour by adding 2 teaspoons of baking powder to the dry ingredients.

What other fruits work well?

Peaches, nectarines, apricots, or even berries work beautifully in this cake.

Can I leave out the cream cheese swirl?

Yes, I can omit it for a simple plum cake, though I love the richness it adds.

How should I serve this cake?

I serve it plain, dusted with icing sugar, or warm with a scoop of ice cream for dessert.

Can I freeze leftovers?

Yes, I freeze slices individually and thaw them in the fridge or at room temperature.

Conclusion

I love making this Plum and Cream Cheese Tray Cake because it’s comforting, fragrant, and full of seasonal fruit. The combination of cinnamon, plums, and creamy swirls creates a dessert that feels both homey and indulgent. It’s a wonderful cake for sharing, gifting, or enjoying with a cup of tea.