sweet sugar plums

You know, there are some recipes that just feel like a warm hug. This one, for sweet sugar plums, is absolutely one of them for me. It’s more than just a treat; it’s a memory. I can still picture my grandmother in her cozy kitchen, sunlight streaming through the window, the air thick with the scent of spices and something undeniably sweet. She’d always make these around the holidays, and the excitement building as she pulled them from the oven was palpable. They were so vibrant, so intensely flavorful, and honestly, they just looked like little jewels. They remind me of those old-fashioned candies, but with a comforting, homemade goodness that you just can’t find in a store-bought version. If you’ve ever tried those fruit-filled pastries that are all over bakeries, think of this as that, but with a richer, more nuanced flavor that truly celebrates the star ingredient. This recipe, my friends, is pure magic in every bite.

What are sweet sugar plums?

So, what exactly *are* these delightful little things we call sweet sugar plums? At their heart, they’re a kind of baked fruit confection. Imagine tender, sweet plums, often baked until they’re almost jammy, nestled inside a soft, cake-like dough. The magic really happens when a sweet, spiced glaze is drizzled over the top, creating a beautiful contrast in both texture and flavor. The name itself evokes something special, doesn’t it? It’s a bit whimsical, a bit old-fashioned, and perfectly captures the essence of these jewel-toned treats. They’re not overly complicated, but they feel incredibly decadent. Think of it as a deconstructed fruit pastry, where the fruit is the absolute star, hugged by a tender embrace of sweet dough and a glistening glaze. It’s that perfect balance of fruitiness, sweetness, and a hint of spice that makes them so utterly irresistible.

How do I make sweet sugar plums?

Quick Overview

This recipe is all about layering simple flavors and textures to create something truly special. We’ll start by preparing our juicy plums and getting them ready to be cradled in a tender, spiced batter. Then, we’ll bake them until golden and fragrant, before finishing them off with a luscious, sweet glaze. It’s a straightforward process that rewards you with a dessert that looks and tastes like you spent hours in the kitchen, but in reality, it’s wonderfully achievable for any home cook.

Ingredients

For the Main Batter:
You’ll need about 2 cups of all-purpose flour. Make sure it’s fresh, as old flour can sometimes lead to a slightly off texture. We also need 1 and 1/2 teaspoons of baking powder to give it that lovely lift, and half a teaspoon of salt to balance all the sweetness. Then comes the warmth: 1 teaspoon of ground cinnamon and a pinch of ground nutmeg. For richness and binding, grab 1/2 cup (1 stick) of unsalted butter, softened to room temperature – this is crucial for a smooth batter. And don’t forget 1 cup of granulated sugar, your sweetener of choice here. We’ll also use 2 large eggs, also at room temperature, and 1 teaspoon of Vanilla Extract for that classic comforting aroma. Finally, about 1/2 cup of milk – I often use whole milk for the best richness, but I’ve tested this with almond milk, and it actually made it even creamier, so feel free to experiment!

For the Filling:
The star, of course, is the fruit! We’ll use about 4 cups of ripe, but still firm, plums. Any variety works, but I’m partial to darker plums like black or red plums for their intense color and flavor. Make sure to wash them thoroughly. You’ll also need 2 tablespoons of granulated sugar to help draw out their juices, and another 1/2 teaspoon of ground cinnamon to enhance their natural sweetness.

For the Glaze:
This is what seals the deal! You’ll need 1 cup of powdered sugar, sifted to avoid any lumps. Then, 2-3 tablespoons of milk or lemon juice. Milk gives a creamier, sweeter glaze, while lemon juice adds a delightful tangy counterpoint that cuts through the sweetness beautifully. I usually start with 2 tablespoons and add more until I get the consistency I like. If you’re feeling adventurous, a tiny splash of almond extract can be wonderful here too.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheating to 350°F (175°C). While it’s heating up, grab a 9×13 inch baking pan. You want to grease it really well. I usually use butter or cooking spray, but a good quality non-stick spray works wonders. You can even line it with parchment paper for extra insurance against sticking, especially if you’re going to serve it right out of the pan. Make sure the parchment goes up the sides a bit so you can easily lift it out later. This step is super important to ensure your beautiful sweet sugar plums don’t get stuck!

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk until everything is well combined and there are no pockets of leavening agents or spices. This ensures an even distribution of flavor and texture throughout your batter. You want to see a uniform pale brown color from the spices blended into the flour.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This is where you want to get some air into the mixture, which contributes to a tender cake. You can use an electric mixer for this, or a good old-fashioned whisk and some elbow grease! Then, beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should look smooth and emulsified, with no signs of separated butter.

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix on low speed or by hand just until everything is combined. Be careful not to overmix! Overmixing can develop the gluten too much and result in a tough cake. You want to see just a few streaks of flour remaining, and then mix until they disappear. The batter will be thick but pourable.

Step 5: Prepare Filling

While the oven is finishing its preheat, let’s get those plums ready. Wash them, then pit them and cut them into about 1/2-inch thick wedges. You don’t need to peel them; the skin adds lovely color and texture. Toss these plum wedges in a bowl with the 2 tablespoons of sugar and the 1/2 teaspoon of cinnamon. This simple step helps soften them slightly and brings out their natural juices, creating a wonderfully tender and flavorful filling.

Step 6: Layer & Swirl

Spread about half of the batter evenly into your prepared baking pan. Then, arrange the cinnamon-sugar coated plum wedges over the batter. You can place them in rows, or just scatter them around – it’s your creation! Now, carefully spread the remaining batter over the plums. Don’t worry if it doesn’t cover them completely; the batter will puff up as it bakes. For a beautiful marbled effect, you can gently swirl the remaining batter down into the plums with a knife or skewer. This isn’t strictly necessary, but it looks really pretty!

Step 7: Bake

Pop the pan into the preheated oven. Bake for about 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown and the edges should be pulling away slightly from the sides of the pan. Keep an eye on it; oven temperatures can vary, so your sweet sugar plums might bake a little faster or slower.

Step 8: Cool & Glaze

Once baked, let the pan cool on a wire rack for at least 15-20 minutes. This is important! It allows the cake to set properly and makes it easier to handle. While it’s cooling, whisk together the sifted powdered sugar and your chosen liquid (milk or lemon juice) until you have a smooth, pourable glaze. Start with 2 tablespoons of liquid and add more a teaspoon at a time until it reaches your desired consistency. Drizzle the glaze generously over the warm (not hot) sweet sugar plums. It will melt slightly and create that gorgeous, shiny finish.

Step 9: Slice & Serve

Let the glaze set for a few more minutes, then slice your sweet sugar plums into squares. They are absolutely divine served warm, but they’re also delicious at room temperature. I love serving them with a dollop of whipped cream or a scoop of vanilla Ice Cream for extra indulgence.

What to Serve It With

These sweet sugar plums are incredibly versatile, and I love them in so many different ways! For a simple breakfast treat, a slice alongside a steaming mug of coffee is just pure bliss. The sweetness of the plums and the tender cake are the perfect start to the day. You can even sprinkle a few toasted slivered almonds over the top before serving for a little crunch. If you’re planning a lovely brunch, these are a showstopper! Serve them warm with a side of crispy bacon or some fresh fruit salad. They look so elegant on a brunch spread, and guests will rave about them. As a dessert, they truly shine. A warm slice topped with a good quality vanilla bean Ice Cream or a dollop of crème fraîche is simply divine. For a more grown-up dessert, a drizzle of caramel sauce or a scattering of chopped pistachios takes them to another level. And for those cozy snack moments when you just need a little bit of sweet comfort? These are perfect. I often have a piece with a cup of herbal tea in the late afternoon, or even as a late-night treat after the kids are in bed. My family has a tradition of having a small piece after our holiday carols on Christmas Eve; it feels so special and festive!

Top Tips for Perfecting Your Sweet Sugar Plums

I’ve been making variations of this recipe for years, and I’ve picked up a few tricks along the way that I think will really help you nail it. For the plums, ripeness is key. You want them juicy and flavorful, but not so soft that they turn to mush during baking. If your plums are a little firm, don’t worry, they’ll soften beautifully in the oven. For the batter, remember that overmixing is the enemy of tender baked goods. Mix just until the dry ingredients are incorporated. A few small lumps are perfectly fine! When you’re preparing the filling, tossing the plums with sugar and cinnamon isn’t just for flavor; it helps them release some of their moisture. This prevents the cake from getting too soggy. For the swirl, don’t go overboard. A gentle swirl is all you need to create visual interest. Too much swirling can muddy the flavors and textures. Ingredient swaps are my favorite! If you don’t have milk, a rich non-dairy alternative like oat milk or cashew milk works beautifully. For the spices, feel free to adjust them to your liking. A touch of cardamom or even a pinch of ginger can add an interesting twist. When it comes to baking, trust your oven and the toothpick test. Every oven is different, so the bake time can vary. If you find your sweet sugar plums are browning too quickly on top, you can loosely tent the pan with foil for the last 10-15 minutes of baking. And for the glaze, consistency is everything. If it’s too thick, add liquid a teaspoon at a time. If it’s too thin, add a little more powdered sugar. A slightly thicker glaze will give you those lovely drippy patterns!

Storing and Reheating Tips

One of the best things about these sweet sugar plums is how well they keep. If you happen to have any leftovers (which is rare in my house!), you can store them at room temperature for up to 2 days. Just make sure to cover the pan or transfer them to an airtight container. The glaze will harden slightly, which helps protect the cake underneath. If you need to keep them longer, the refrigerator is your best friend. They’ll stay fresh and delicious in an airtight container in the fridge for about 4-5 days. The texture remains surprisingly good! For even longer storage, these sweet sugar plums freeze wonderfully. You can freeze the entire baked and glazed confection, or freeze individual slices. Wrap them tightly in plastic wrap, then in foil or place them in a freezer-safe container. They can stay in the freezer for up to 2-3 months. To reheat, I usually pop a slice in a moderate oven (around 300°F or 150°C) for about 5-10 minutes until warmed through. If you’re reheating from frozen, it might take a little longer. You can also gently reheat them in the microwave, but be careful not to overheat, as it can change the texture. If you’re planning to freeze them, I often recommend glazing them *after* thawing, or using a glaze that can withstand freezing and thawing well, like a simple powdered sugar glaze without too much liquid.

Frequently Asked Questions

Final Thoughts

There you have it – my recipe for these utterly delightful sweet sugar plums. I truly hope you give this a try. It’s more than just a dessert; it’s a little slice of comfort and nostalgia, all baked into one. The way the tender plums meld with the soft, spiced cake and then get kissed by that sweet glaze is just pure happiness. It’s one of those recipes that makes your kitchen smell amazing and brings a smile to everyone’s face. If you’re looking for something a bit special but still wonderfully approachable, this is it. It’s perfect for a weekend treat, a holiday gathering, or just when you need to brighten a regular day. For those who love fruit-based bakes, you might also enjoy my spiced Apple Crumble or my blueberry lemon scones – they have that same cozy, homemade charm. I can’t wait to hear what you think of these sweet sugar plums! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking!

Sweet Sugar Plums

These sweet sugar plums are a delightful treat, perfect for holidays or any special occasion. They're festive, delicious, and surprisingly easy to make.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.75 cups unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoons vanilla extract
• 0.5 cup milk
• 1 cup fresh plums, pitted and chopped any variety works well

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk or plum juice
• 0.5 teaspoons almond extract optional

Instructions

 

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Gently fold in the chopped plums.
• Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or plum juice), and almond extract (if using) until smooth. Add more milk or powdered sugar as needed to reach desired consistency.
• Once the cupcakes have cooled completely, drizzle the glaze over the tops.

Notes

Store leftover sugar plums in an airtight container at room temperature for up to 3 days.