Desserts/ Recipe

Golden Plum & Blueberry Snack Cake

I just ate an entire half of a cake. No word of a lie. I couldn’t stop myself. I cut out one piece as soon as it was cool enough to slice (granted, one piece was a fourth of the cake), but then I cut another.
It was seriously calling to me, saying “kristy, come eat more of me. you know you want to. who cares if you’re full enough for your belly to burst so hard it shatters the computer screen and actually physically smashes your readers in the face with chewed up cake oozy gooeyness? come! eat more…. eeeeeeaaaaat mooooooooooooore”…
And so I did. I waddled my little ass (which I’m sure was growing exponentially by this point) and made one cut down the middle – selecting a second slice that was equally as big as the first. And before I knew it – Poof! Half the cake was gone.
Oh my poor, poor ass. and tummy. and thighs…
But my happy, happy mouth! 
This cake is super seasonally fruit-a-licious so it’s probably best to use the freshest of ingredients here – if you can make it to your local farmer’s market, get the fruit there. If not, the grocer will have to do. Serve with a scoop of ice cream and enjoy in the shade of a hot Summer evening – but be careful! This cake has it out for your waistline!

Golden Plum & Blueberry Snack Cake


  • 2 Tbsp Unsalted Butter, room temperature.
  • 2/3 C Granulated Sugar.
  • 2 Large Free Range, Organic Eggs, room temperature.
  • 1 Tsp Pure Vanilla Extract.
  • 1/2 C Milk.
  • 1 C All Purpose White Flour.
  • 1 Tsp Baking Powder.
  • 1/2 Tsp Fine Sea Salt.
  • 4  Golden Plums, pits removed and sliced into 1/4 - 1/2" wedges.
  • 1 C Blueberries.


  1. Pre-heat your oven to 350 degrees F; Spray an 8" round cake pan lightly with non-stick spray and line with parchment paper.
  2. Beat the first 5 ingredients together in a medium bowl.
  3. In a smaller bowl, combine the flour, baking powder, and salt. Stir well.
  4. Add to the wet mixture and beat until smooth.
  5. Gently fold in the blueberries.
  6. Pour the mixture into the prepared cake pan and gently top with the plum slices.
  7. Bake in the oven for 1 hour or until the edges become golden and a knife inserted into the center comes out clean.
  8. Remove from the heat and let sit for 10 minutes. Remove the cake from the pan by lifting the parchment up and out of the pan (if you use a springform cake pan, this is much easier as the bottom releases and the sides can simply be lifted up and away).
  9. Place on a cooling rack to set for at least 5 to 10 minutes (or as long as you can wait).
  10. Eat.


Adapted from Company's Coming: Sweet Cravings


  • Gentri
    August 16, 2011 at 3:47 PM

    Yum!! 😀 at least it has fresh fruit in it! Haha!

  • Kristy Lynn
    August 16, 2011 at 3:54 PM

    @ Gentri: true that, sister. Lots of it!

  • ClaireBear
    August 16, 2011 at 4:37 PM

    OMG. I want that in my belly. NOW.

  • patience
    August 17, 2011 at 1:38 AM

    oh goodness me your intros are so hilarious – did tge cake really say that to you?? are you having hallucinations?

  • Kristy Lynn
    August 17, 2011 at 2:13 AM

    @ ClaireBear: me too. too bad i ate it all already. boo.

    @ patience: no – it’s real. it actually said that to me. i felt bad eating something that was obviously so self aware but in the end, my mouth won the battle.

  • bakerbynature
    August 17, 2011 at 2:31 AM

    I love when the word ‘snack’ comes before ‘cake’; it makes eating it whenever totally more acceptable.

  • Anonymous
    August 17, 2011 at 1:39 PM

    This is just the kind of cake I like. Simple to make and beautiful. Wonderful photos.

  • Eron
    August 17, 2011 at 3:59 PM

    YUM — this looks amazing! It would never last long in my house either, I’m sure. The golden plums are so pretty, and I love the fabrics you use in your photos.

  • patience
    August 17, 2011 at 4:33 PM

    now i’m laughing at your comment!!

  • Rita
    August 18, 2011 at 6:29 PM

    Great photos, great recipes; really like it here. I relate to your love of anything food; don’t fight it; there is no cure, but I find blogging helps.

  • Kristy Lynn
    August 19, 2011 at 4:06 PM

    @ Rita: Fo sho! Nice to see you! I’m goin over to yours right now