This plum cake recipe is part of my plum recipes collection - which is a great place to go if you have a ton of plums and are wondering what to do.
Although most authentic Italian dessert recipes that call for plums usually specify Italian plums - you can use any plum type here. In America we have to go to a specialty store to get an Italian plum, and most of the time that just not practical. Occaisonally you can find them in your *normal* supermarket. But only for a short period. You can see in my photo here I used black and red plums - which are plentiful.
My Plum Tart Recipe is the same way. Although being authentic and getting Italian plums would be great, this too will work with any plum.
If this wasn't anything close to what you were looking for - check out my list of Italian cakes below. And I answered a couple of FAQ's about this particular plum cake recipe. Those are listed below too.
Thank you for coming by ~
* 1 cup unblanched almonds (see below)
* 1/2 cup sugar for the batter
* 1/4 cup sugar for the topping
* 1/3 cup flour
* 1/8 teaspoon salt
* 2 large eggs
* 1/2 cup milk
* 4 tablespoons butter
* 2 pounds (really 2 pounds!) Italian plums
* Preheat the oven to 350 degrees
* Butter a 10-inch springform pan.
* Put the almonds and 1/2 cup of sugar in a blender (or food processor)
* Pulse until the almonds are finely ground.
* Add the flour and the salt.
* Pulse once more.
* Transfer this to a mixing bowl.
* Beat the eggs with the milk add the butter (after you melt it)
* Stir it up.
* Add the egg mixture to the flour almond mixture. And mix until the batter is smooth.
* Pour the batter into the spring form pan and smooth with a spatula.
* Pit the plums and slice in thick wedges.
* Place the plum slices in a pretty circle pattern.
NOTE: If you think your plums are sour sprinkle sugar over them.
Bake for 40 to minutes, until the top begins to brown.
Getting the plum cake out of the pan:
BIG NOTE: Once baked, the plums weep as the cake sits. It's not a good saver cake. I would advise serving this within an hour or two of baking.
The almonds are ground for flavoring. Not necessarily for a crunch factor. So, if you swap - the nut you choose is going to be in cake batter flavor. It's just that we use almond meal a lot in Italian dessert recipes and I'm not really sure how "pecan meal" or " walnut meal" would taste - because I just don't use those much to pulse and have as a base flavor. It's your cake - you experiment.
Pretty much. Here's the glitch. This plum cake recipe is great right away. Like within a few hours. If it sits in a glass pan it holds the heat even after baking. The plums will weep and the pretty crust turns mushy. You want it to cool as quick as possible - and serve within a few hours. That's why I suggest a spring form.
YESSSSSSSS! I'm the strongest supporter of the Butter-Only-Club. You need butter to get the top to flake. You won't get that with margarine or shortening. Other than that, I think margarine and shortening suck for the most part and I rarely use them.
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