Spiced Plum Olive Oil Cake

This spiced plum olive oil cake is my ideal snack, breakfast, or even dessert. It’s incredibly easy to make, and it’s moist, tender, and full of warm cozy flavor from the layers of spices and cooked jammy plums on top. Delicious by itself or served with yogurt at breakfast or warmed up with ice cream for dessert!

The perfect cross between late summer and early fall: an easy, fruity olive oil cake recipe!

I’ve perfected what I think is the most amazing olive oil cake! Amazingly moist from the ricotta, dense but not too dense, texture and flavor for the almond flour, and just the perfect cake for any time of the year!

Having created this recipe in August, summer was still very much on my mind but the longing for fall is on almost everyone else’s mind. So I created a cake with the best of both works mixing juicy delicious stone fruit with warm fall spices like cinnamon, ginger, and cardamom for a scrumptious match! If you’re like me, you’ll find yourself reaching for this cake at breakfast, for a snack, and as a dessert too!

Spiced Plum Olive Oil Cake Ingredients & Variations

Here’s what you’ll need to make this incredible olive oil cake recipe:

  • Plums, of course! Another fruit that would work perfectly to top this cake with is berries, any other type of stone fruit thinly sliced, or apples, even citrus like orange or grapefruit!
  • Ricotta – Whole milk ricotta is very important for the flavor and texture of this cake! For a dairy-free version, a thick-style yogurt such as coconut would also work great in place of the ricotta. is my favorite brand to use in this cake.
  • All-purpose flour – my favorite variety is always spelt because I love to use single whole grain flour but whole wheat flour would work as well just would make the cake a bit drier and nuttier. You can always use a gluten-free all-purpose flour as well.
  • Almond flour – It makes this yogurt cake extra-moist and tender.
  • Baking powder and soda – They help the cake puff up as it bakes.
  • Eggs – they help add structure to the cake so there’s really no replacing these.
  • Extra-virgin olive oil – It adds richness and gives the cake a fruity depth of flavor.
  • Cane sugar – It makes the cake perfectly sweet but not too sweet. I always prefer cane to beet sugar which is the other popular type of sugar sold in grocery stores.
  • Warm Spices – For warm depth of flavor. My favorites are cinnamon, ginger, and cardamom but you can also use nutmeg, allspice, and/or cloves.
  • And sea salt – To make all the flavors pop!

Spiced Plum Olive Oil Cake Recipe Tips

  • Use whole milk ricotta. Skip the low- or non-fat stuff for this recipe, please! The whole milk yogurt adds essential moisture and richness to the cake.
  • Don’t overmix. We want this cake to be moist and tender, not dense. Overmixing the batter starts to develop the gluten in the flour, which results in denser, heavier baked goods. To achieve a perfect light texture, mix the batter until the wet and dry ingredients are just combined.
  • Choose your cake temperature wisely. I love a slightly warm cake with fresh jammy plums on top but if you want to dust it with powdered sugar be warned it won’t stick. It’s best to wait until it’s 80-90% cool anyways before cutting into it.
  • Storing. This olive oil cake keeps well in an airtight container at room temperature for up to 2 days, about days in the fridge, and freezes well! I like to freeze individual slices so that I can thaw one for a quick breakfast or warm up with some whipped cream for dessert. Do the same, and your future self will thank you!
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Spiced Olive Oil Plum Cake


Units Scale
  • 1/2 cup whole milk ricotta
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/2 cup extra virgin olive oil
  • 11/2 cups all-purpose flour
  • 1/2 cup almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 2 very ripe plums, halved then thinly sliced
  • sliced almonds to top


  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Set it aside.
  2. In a large bowl, whisk together the ricotta cheese, sugar, and olive oil until the mixture is smooth and well combined.
  3. Add the eggs to the ricotta mixture and whisk gently until just combined. Be careful not to overmix at this stage.
  4. In a smaller bowl, whisk together the flour, almond meal, baking soda, baking powder, salt, and spices until they are well combined.
  5. Gradually fold the dry ingredients into the wet mixture until a thick batter forms. Ensure that all the dry ingredients are fully incorporated, but avoid overmixing.
  6. Pour the batter into the greased pan, spreading it out evenly.
  7. Gently arrange the slices of plums all over the top of the batter, and then sprinkle with the sliced almonds and one tablespoon of caster sugar.
  8. Bake the cake in the preheated oven for 50-55 minutes. The cake should rise and start to turn golden brown on top. Note that ovens may vary, so if your cake is still gooey in the center, you may need to bake it a bit longer. Consider placing a loose piece of foil over the top if it starts to brown too quickly.
  9. Remove the cake from the oven and allow it to cool for about 10 minutes in the pan. Then, carefully remove the cake from the springform pan and let it cool completely on a baking rack.
  10. Once the cake has cooled, you can dust the top with powdered sugar and enjoy!

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