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“Julia Child’s plum cakes are simply one of the best desserts we have had the honor and pleasure of making and eating. A pitted plum (or peach, or nectarine) half is dropped into a ramekin and embraced by cake batter so lovingly. When it bakes, that batter rises to enclose the plum in a cake that is beautifully moist, buttery, and of perfect texture. The sugars in the plum release to create a natural syrup that flows through the cake to make every bite sinful. The steps seem odd, but no more odd than the woman herself. She did know a thing or two about how to make good food, easily, while still managing to make a mess. Kitchen mistakes happen. This dessert is no fail, and the only mistake is not making it often enough.”
8 Baby Cakes

Ingredients Nutrition


  1. Preheat oven to 350. Butter 8 ramekins and place them on a rimmed baking sheet.
  2. Combine the sugar and orange zest well.
  3. Cream the butter, 2 T of brown sugar, and the granulated sugar mixture for 6 minutes, scraping down the sides of the bowl as needed.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add the vanilla and mix well.
  6. Add the flour and baking soda and beat on low speed for only 15 seconds.
  7. Pour in the buttermilk and beat for 30 seconds more.
  8. Remove from mixer and use a spatula to finish blending the ingredients if necessary.
  9. Place a half plum, cut side up, into each cup.
  10. Spoon the batter into the ramekins, dividing the batter among them evenly.
  11. Sprinkle the remaining brown sugar evenly over each plum.
  12. Bake 25 minutes or until a toothpick inserted into the cake portion comes out clean.
  13. Cool the cakes 10 minutes.
  14. To serve, top with vanilla ice cream or whipped cream, if desired.

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