Apple and Plum Cake Recipe: Spiced Fruit Layers With Buttery Streusel Top

This apple and plum cake recipe delivers the perfect balance of tender layers and spiced fruit filling, crowned with a buttery streusel that cracks into golden shards. 🌟 The secret lies in the warm cinnamon and nutmeg that infuse every bite, while the fruit layers stay juicy and aromatic—no dry crumbs here.

I developed this version after years of baking, refining the moisture balance so each slice stays soft yet sturdy enough to hold those sweet fruit pockets.

The cake starts with a simple yet flavorful batter that bakes up tender and slightly dense, providing the ideal foundation for the fruit filling. While the base layer cools slightly, you'll layer in the apple and plum mixture—just enough to keep them tender without turning mushy.

The buttery streusel topping, meanwhile, adds texture and a subtle sweetness that complements the natural fruit flavors without overpowering them.

By the time it emerges from the oven, you'll have a cake that's moist, fragrant, and perfectly balanced—the kind that disappears faster than you can slice it. The spiced fruit layers create pockets of flavor in every bite, while the streusel topping offers a satisfying crunch.

This recipe is designed to be foolproof, with clear steps to ensure the fruit stays juicy and the cake doesn't dry out.

Serve warm with vanilla ice cream or a dollop of whipped cream for the full experience, or enjoy it at room temperature for a satisfying afternoon treat.

The beauty of this cake lies in its versatility—it works as a centerpiece for celebrations or a simple dessert for everyday cravings. Let's get baking!

Ingredients for apple and plum cake

Gather these 15 simple ingredients for a cake that's moist, fragrant, and perfectly balanced.

The apples and plums are the heart of this cake—Honeycrisp apples stay crisp while Italian prune plums add natural sweetness. Grab them at Whole Foods or your local market when they're in season (late summer to early fall). If you can't find plums, peaches or nectarines work too, but they'll be less tart. For the spices, Penzeys or Trader Joe's bulk bins have the freshest ground cinnamon and nutmeg—those pre-ground spices in tiny jars lose flavor fast. The butter? Plugrá or Land O'Lakes unsalted works best for the streusel—it's rich enough to cut through the fruit's natural juices without making the cake greasy.

No apples? Pears or peaches hold up well, but toss them in lemon juice right away to keep the color bright. Running low on plums? Dried plums (prunes) soaked in warm water mimic the texture (drain well!). The oats in the streusel are non-negotiable—they add chewiness, but if you're gluten-free, certified gluten-free oats work. For the walnuts, toasted pecans give a similar crunch. The baking powder? Bob's Red Mill aluminum-free is my go-to—it's gentle on the fruit's acidity. And that vanilla? Nothing but pure extract—the imitation stuff tastes like perfume.

Store the fruit mixture separately in an airtight container for up to 3 days if prepping ahead. The dry ingredients keep for 3 months in a cool, dark place. Once baked, this cake stays moist for 4 days at room temperature (loosely wrapped) or 1 week in the fridge. For the streusel topping, press it firmly into the cake—it's worth the extra minute to prevent crumbling. Freeze the whole cake (unwrapped) for 3 months if you're making it ahead for a party—just thaw at room temperature before serving.

Step-by-step instructions for apple and plum cake

Here's how to create layers of spiced fruit perfection with a buttery crumble topping.

Peel, core, and slice the 2 medium apples and 2 medium plums into ¼-inch thick wedges. Toss them gently in a large bowl with the 1 tablespoon lemon juice—this prevents browning and brightens the fruit flavor. I like to keep the pieces fairly uniform so they cook evenly throughout the cake.

Transfer the fruit to a medium mixing bowl and sprinkle with 2 tablespoons of the 1.5 cups granulated sugar. Toss lightly to coat the fruit pieces. The sugar will caramelize slightly during baking, adding natural sweetness and depth to the filling. Let the fruit mixture sit while you prepare the cake batter—this gives the flavors time to meld.

In a large mixing bowl, whisk together the 3 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. Sift the flour mixture once to aerate it—this creates a lighter, more tender cake texture. Set aside while you prepare the wet ingredients.

In a separate large bowl, cream together the 1 cup cold unsalted butter and both sugars (the remaining 1.3 cups granulated sugar plus the 0.5 cup light brown sugar) on medium speed for 3-4 minutes. The mixture should become light and fluffy, nearly doubling in volume. This step is crucial for creating that tender cake crumb. Scrape down the sides of the bowl with a spatula to ensure everything's well incorporated.

Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 tablespoon vanilla extract. The batter should be smooth and slightly thick. Gradually add the dry ingredients to the wet mixture, mixing just until combined—don't overmix. Fold in half of the fruit mixture (about 1 cup) using a spatula, being careful not to break up the fruit pieces too much.

In a medium bowl, combine the 0.5 cup old-fashioned rolled oats, 0.25 cup chopped walnuts, 0.3 cup of the remaining 1.5 cups granulated sugar, 0.25 cup of the 0.5 cup light brown sugar, and 0.25 cup of the 1 cup unsalted butter. Cut the butter into small pieces and rub it between your fingers until it's crumbly—this creates a more even distribution in the streusel.

Add 1 teaspoon of the ground cinnamon and 0.25 teaspoon of the ground nutmeg to the streusel mixture. Use your fingers to work everything together until you have a coarse, crumbly texture. The streusel should hold its shape when pressed between your fingers but still be crumbly enough to sprinkle evenly on top of the cake. If it feels too wet, add 1 tablespoon more of the all-purpose flour.

Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper circles for easy removal. Divide the cake batter evenly between the two prepared pans, spreading it out to the edges. Sprinkle half of the remaining fruit mixture evenly over each cake layer.

Spoon the streusel topping evenly over the fruit in each pan, pressing down gently with your fingers to help it adhere. The streusel should cover the fruit completely but still leave some visible fruit peeking through. Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even browning.

Let the cakes cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, you can slice and serve the cake. The layers should be moist but not soggy, with tender cake surrounding the perfectly spiced fruit and a crisp, buttery streusel on top. For the best texture, serve at room temperature.

Best sauces and condiments for apple and plum cake

Classic Caramel Sauce

Warm ½ cup heavy cream with ½ cup granulated sugar in a saucepan over medium heat, stirring until sugar dissolves completely. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes until thickened to a glossy consistency.

Let cool slightly before drizzling over slices—it pairs perfectly with the cake's spiced fruit layers. 🍯

Spiced Whipped Cream

Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Fold in ¼ teaspoon ground cinnamon and a pinch of nutmeg for warmth. This lighter topping balances the cake's richness while enhancing its spiced notes.