Easy Italian Plum Cake Recipe: A Delightful Late Summer and Autumn Dessert
As the crisp embrace of September signals the gentle arrival of autumn, our thoughts naturally turn to the bounty of the season. For many, this means a trip to the market to gather those exquisite Italian prune plums, the stars of this incredibly delicious and remarkably Easy Summer Plum Cake. This dessert masterfully blends the sweet, slightly tart notes of late-season plums with a simple, tender batter. Infused with warming hints of vanilla, comforting cinnamon, bright lemon zest, and a secret ingredient that elevates it to something truly special, this cake is more than just a treat—it’s an experience meant for sharing with loved ones.
My journey with this particular plum cake began in a truly heartwarming way, at my bridal shower, when I was given a recipe for the Original Plum Torte by the legendary Marian Burros. My thoughtful mother had asked guests to share their favorite recipes on charming recipe cards – a nostalgic tradition many of us remember fondly. After the festivities, I had the delightful task of sifting through all the culinary treasures. This specific recipe immediately caught my eye, not only for its simplicity but also because it was the first time I had encountered Italian plums. While Marian Burros’s original creation is undeniably delicious, I’ve spent years lovingly adapting and refining it to create what I believe is the ultimate version. My enhancements include the rich depth of almond flour, the caramel notes of brown sugar, a touch more warmth from cinnamon, a zesty brightness from lemon, and, of course, my unique secret ingredient, which you’ll discover as you continue reading.
This Easy Italian Plum Cake is more than just a recipe; it’s a celebration of seasonal fruit, simple pleasures, and the joy of home baking. Whether you’re an experienced baker or just starting out, this recipe promises a rewarding and utterly delectable result that will impress without requiring hours in the kitchen. It’s perfect for a cozy breakfast, an afternoon tea, or a stunning dessert to cap off any meal. Let’s dive into the details of what makes this plum cake so irresistible.
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What are Italian Plums? Your Guide to Seasonal Perfection
The star of our cake is the Italian plum, often known as Italian prune plums or European plums. These aren’t your typical supermarket plums; they possess a distinct charm and character. Unlike the round, shiny commercial plums commonly found in the United States, Italian plums have a more elongated, oval shape. Their skins are a beautiful, dusky purple hue, often described as cloudy rather than glossy, hinting at the deep flavor within.
What truly sets Italian plums apart is their transformation when cooked. Their flesh, which starts firm, softens beautifully to impart a sweet, jammy consistency, releasing juices that turn the prettiest shade of rosy pink. This natural sweetness and soft texture make them ideal for baking, as they hold their shape while infusing the cake with their rich, fruity essence.
These exquisite plums have a relatively short season, making them a coveted treat. They typically make their grand appearance in late summer and early fall, gracing markets for just a few precious weeks. When you spot them, don’t hesitate! Stocking up is a wise choice, as their fleeting availability makes them all the more special. Look for them at farmer’s markets, specialty grocery stores, or international food markets during August and September. Choose plums that are firm but yield slightly to gentle pressure, indicating ripeness. Avoid any that are overly soft or bruised.
Why You Will Absolutely Adore This Easy Summer Plum Cake
This plum cake isn’t just a recipe; it’s a testament to effortless baking that yields truly spectacular results. Here’s why it’s destined to become a staple in your kitchen:
- Uncomplicated & Foolproof: The beauty of this recipe lies in its simplicity. It truly is a “throw together” kind of cake, requiring minimal fuss and promising a pretty foolproof experience once it goes into the oven. Even novice bakers will find success with this recipe, boosting confidence and satisfying sweet cravings.
- Versatile Fruit Options: While Italian plums are ideal, the recipe is incredibly forgiving. If you can’t find these seasonal gems, you can easily substitute with other delicious stone fruits like peaches, nectarines, or even regular plums. This flexibility means you can enjoy this cake almost any time stone fruit is in season!
- Perfect for Any Occasion: This cake is wonderfully versatile. It’s absolutely delicious served simply on its own, perhaps with a delicate dusting of confectioners’ sugar. For a truly indulgent dessert, pair it with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream. But don’t relegate it just to dessert; its light yet satisfying texture makes it an exceptional breakfast cake, a delightful afternoon tea-time indulgence, or even a sophisticated brunch offering.
- Flavor Harmony: The careful balance of vanilla, cinnamon, and lemon zest creates a comforting yet vibrant flavor profile that perfectly complements the natural sweetness of the plums. And, of course, our secret ingredient adds that extra layer of complexity and aroma that makes this cake uniquely memorable.
- Moisture & Texture: Thanks to the inclusion of almond flour and the natural juices of the plums, this cake boasts an incredibly soft, moist crumb that stays fresh for days. It’s the kind of cake that gets even better overnight.
Once you try this recipe, you’ll understand why it’s a beloved favorite. It’s simple to make, utterly delicious, and brings a touch of seasonal magic to any table.
Essential Ingredients for Your Perfect Plum Cake
Crafting this delightful plum cake starts with a selection of high-quality ingredients. Here are a few detailed notes on what you’ll need and why each component is crucial:
- Italian “prune” plums: These are the star! Their oblong shape and tender, sweet-tart flesh, especially when cooked, are unparalleled. As mentioned, if unavailable, any fresh stone fruit like peaches, nectarines, apricots, or even regular plums will work beautifully. Ensure they are ripe but still firm.
- Unsalted Butter: Always opt for unsalted butter when baking. This gives you complete control over the total salt content in your recipe. Make sure it’s at room temperature for optimal creaming with the sugars, creating a light and airy base for the cake.
- Flour Blend (All-purpose and Almond Flour): This is one of my signature adaptations. The combination of all-purpose flour provides structure, while the almond flour is key to keeping the cake incredibly soft, moist, and adding a subtle nutty flavor. This blend also contributes to a tender crumb that melts in your mouth.
- Sugar Duo (Dark Brown and White Granulated Sugar): Using a mix of sugars adds depth to the cake’s flavor profile. Dark brown sugar brings moisture and a lovely caramel note, complementing the fruit, while white granulated sugar ensures proper sweetness and contributes to the cake’s delicate texture.
- Baking Powder: Our primary leavening agent. It reacts during baking to produce carbon dioxide, giving the cake its beautiful rise and light texture. Ensure your baking powder is fresh for the best results.
- Large Eggs: At room temperature, eggs emulsify better with the butter and sugar, creating a more uniform and stable batter. They provide structure, richness, and moisture to the cake.
- Ground Cinnamon: This warm spice perfectly complements the plums, enhancing their sweetness and adding an inviting autumnal aroma that makes the cake irresistible.
- Lemon Zest: A touch of finely grated lemon zest brightens all the flavors in the cake, cutting through the sweetness and adding a vibrant, fresh note that pairs wonderfully with the plums and other spices.
- Pure Vanilla Extract: A baking staple, pure vanilla extract deepens the overall flavor profile, providing a rich, aromatic base that supports the fruit and spice notes.
- Fiori Di Sicilia – My secret ingredient! If you’re a connoisseur of Italian panettone, you might already be familiar with this exquisite flavoring. Fiori di Sicilia, meaning “Flowers of Sicily,” is a unique Italian extract that boasts a captivating combination of citrus (orange and lemon) and vanilla, rounded out by a delicate floral aroma. I love adding just a small amount to desserts, especially those featuring fruit, as it magically enhances and highlights the natural citrus notes in the fruits, adding an unparalleled brightness and sophistication. If you can’t find Fiori di Sicilia, don’t worry! You can easily substitute the same amount with additional pure vanilla extract, though you’ll be missing that special Italian touch.
- Kosher or Fine Sea Salt: A small amount of salt is essential in baking to balance sweetness and enhance all the other flavors, making them pop.
Essential Equipment for Baking Success
Having the right tools can make your baking experience smoother and more enjoyable. For this plum cake, you’ll want to have these items handy:
- 9-inch Springform Pan: This type of pan is ideal for cakes like this as it allows for easy release and creates a beautiful presentation. If you don’t have one, a standard 9-inch round cake pan will also work, just ensure it’s thoroughly buttered and floured or lined with parchment paper.
- Stand Mixer or Handheld Mixer: While you can mix by hand, a mixer makes creaming the butter and sugar much easier and ensures a consistent, airy batter. Fitted with a paddle attachment for a stand mixer, or standard beaters for a handheld.
- Large Mixing Bowls: You’ll need at least two: one for wet ingredients and one for dry.
- Rubber Spatula: Essential for scraping down the sides of the bowl and gently folding ingredients.
- Whisk: For combining dry ingredients thoroughly.
- Measuring Cups and Spoons: Accuracy is key in baking!
- Zester: For grating fresh lemon zest.
Step-by-Step Baking Guide: How to Make Your Plum Cake
For the full, detailed list of ingredients and precise measurements, please refer to the comprehensive recipe card located at the bottom of this post. These instructions provide a clear overview to guide you through each stage of the baking process:
1. Prepare Your Ingredients: Begin by preheating your oven to 350° F (175° C). Generously butter your 9-inch springform pan, ensuring both the bottom and sides are coated. In a large mixing bowl, prepare your room temperature butter and both sugars. In a separate medium bowl, whisk together all your dry ingredients: the all-purpose flour, almond flour, baking powder, kosher salt, and ground cinnamon. This ensures even distribution of leavening and seasoning.
2. Cream Wet Ingredients: In your large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, cream together the softened butter and both sugars on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, essential for a tender cake. Next, add the room temperature eggs one at a time, mixing well after each addition until just combined. Overmixing at this stage can lead to a tough cake.
3. Incorporate Flavors: Now, add the pure vanilla extract, the captivating Fiori di Sicilia (if using), and the fragrant lemon zest to the wet ingredients. Mix gently until they are just incorporated. The Fiori di Sicilia will begin to infuse the batter with its unique citrus-vanilla aroma, building layers of flavor. Carefully scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Combine Wet and Dry: Gradually add the dry ingredients to the bowl of wet ingredients. Mix on low speed, or by hand with a spatula, just until no streaks of flour are visible. Be careful not to overmix, as this can develop the gluten too much, resulting in a dense or tough cake.
5. Assemble the Cake: Carefully spoon the finished batter into your prepared 9-inch springform pan, spreading it evenly across the bottom. Next, arrange the quartered Italian plum slices artistically on top of the batter, ensuring the skin side faces up. This not only looks beautiful but also helps prevent the plums from sinking too much into the batter. Gently press the plums into the batter a little to secure them.
6. Bake to Perfection: Your cake is now ready for the oven! Bake at 350° F (175° C) for 32-40 minutes, or until the top is beautifully golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The cooking time may vary slightly depending on your oven. Once baked, remove the cake from the oven and allow it to cool completely on a wire rack before attempting to slice or serve. This is crucial for the cake to set properly and prevent crumbling. When fully cooled, you can optionally dust it with a light layer of confectioners’ sugar for an elegant finish.
👩🍳 Pro Tips for Baking Your Best Plum Cake
- Mise en Place is Key: “Mise en place” is a French culinary term meaning “everything in its place.” Before you even start mixing, measure out all your ingredients, chop your plums, and have everything ready to go. This streamlines the baking process, reduces stress, and minimizes the chance of forgetting an ingredient.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more easily, creating a smooth, emulsified batter that traps air for a lighter, fluffier cake texture. Cold ingredients can result in a lumpy batter and a denser cake.
- Choosing the Right Pan: While I adore baking this cake in a 9-inch springform pan for its elegant presentation and easy release, any 8 or 9-inch round baking pan will work. Just be sure to butter and flour it thoroughly, or line it with parchment paper for non-springform pans. Avoid using anything larger than 9 inches, as the batter quantity is calibrated for this size, and a larger pan might result in a very thin, dry cake.
- Don’t Worry About Batter Volume: At first glance, it might seem like you don’t have enough batter to fill the pan, especially after arranging the plums. Don’t fret! The cake will rise beautifully during baking, expanding slightly above and around the plums, creating a perfect balance.
- Patience is a Virtue (Cooling): Allow the cake to cool completely on a wire rack before slicing or dusting with confectioners’ sugar. If you dust it while warm, the sugar will absorb moisture and disappear. Cooling also allows the cake’s structure to set, preventing it from crumbling when cut.
- Perfect Serving Temperature: This plum cake is delightful served warm, at room temperature, or even chilled. Each temperature brings out slightly different nuances in flavor and texture. Enjoy it plain or with your favorite accompaniments.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to a tough and chewy cake rather than a tender one.
- Selecting Ripe Plums: For the best flavor, choose Italian plums that are ripe but still firm. They should have a deep purple color and yield slightly when gently squeezed. Avoid plums that are overly soft or show signs of bruising, as these can become mushy during baking.
Versatile Substitutions for Your Plum Cake
While the recipe is crafted for optimal flavor and texture, here are some helpful substitutions you can make:
- Almond Flour Alternative: I genuinely cannot stress enough how much the almond flour contributes to the cake’s super moist and tender crumb. It adds a subtle richness that truly elevates the dessert. However, if you don’t have almond flour on hand, you can simply substitute it by doubling the amount of all-purpose flour. The cake will still be delicious, though the texture might be slightly different.
- Fiori di Sicilia Swap: If the unique Fiori di Sicilia is not accessible to you, don’t let that deter you from making this cake! You can easily substitute it with an equal amount of additional pure vanilla extract. While you’ll miss that distinct citrus-floral note, the cake will still be wonderfully flavorful with an enhanced vanilla aroma.
- Plum Alternatives: The beauty of this recipe is its adaptability to other seasonal fruits. If Italian plums are out of season or hard to find, feel free to use any other stone fruit you love. Excellent choices include fresh peaches (peeled or unpeeled), nectarines, apricots, or even regular red or black plums. If using very juicy fruits, you might want to gently dab them with a paper towel before arranging them on the batter to prevent excess moisture.
- Using Frozen Plums: If fresh Italian plums are completely out of season, you can use frozen pitted plum halves. Thaw them completely in a colander over a bowl to drain any excess liquid. Pat them very dry with paper towels before arranging them on the batter, as extra moisture can make the cake soggy.
Elevate Your Plum Cake: Delightful Serving Ideas
While a simple dusting of powdered sugar is a classic and elegant way to serve this Italian Plum Cake, its versatility invites a range of delightful accompaniments:
- Classic Simplicity: A light sifting of confectioners’ sugar remains the most timeless and beautiful way to present this cake. It adds just a touch of extra sweetness and a delicate visual appeal.
- Creamy Indulgence: For a more decadent dessert experience, serve a warm slice with a generous scoop of creamy vanilla ice cream. The cold, melting ice cream against the warm cake is a heavenly combination. Alternatively, a dollop of freshly whipped cream or rich crème fraîche adds a luxurious tang.
- Yogurt Pairing: For a lighter touch, especially if serving for breakfast or brunch, a spoonful of plain Greek yogurt provides a wonderful creamy counterpoint and a hint of tanginess that complements the fruit.
- Warm Beverages: Don’t forget the perfect pairing! This cake is absolutely exquisite alongside a lovely cup of hot tea, a rich coffee, or even a warm glass of mulled cider during the cooler months. The cozy flavors of the cake and the beverage create a comforting harmony.
- Toasted Nuts: For added texture and a nutty flavor, sprinkle some toasted slivered almonds or chopped walnuts over the top just before serving.
Storing Your Italian Plum Cake for Lasting Freshness
To ensure your delicious plum cake remains fresh and enjoyable for as long as possible, proper storage is key:
- Room Temperature: If you plan to consume the cake within 1-2 days, you can store it loosely covered at room temperature. An airtight cake dome or a large plate covered with plastic wrap will work well. The natural moisture of the plums helps keep it from drying out quickly.
- Refrigeration: For longer storage, this cake can be kept in an airtight container in the refrigerator for up to 3 days. The cold helps maintain its freshness and prevents spoilage. Bring slices back to room temperature or warm gently in the microwave for a few seconds before serving for the best texture and flavor.
- Freezing: This plum cake freezes beautifully! Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 3 months. To enjoy, thaw wrapped slices overnight in the refrigerator, then bring to room temperature or warm as desired. Freezing is a fantastic way to enjoy the taste of late summer plums long after their season has passed.
Frequently Asked Questions About Plum Cake
If fresh Italian plums are not available, you can easily use any other fresh stone fruit you enjoy. Excellent choices include ripe peaches, apricots, nectarines, or pluots. For the best results, ensure the fruit is firm but ripe. You can also use frozen pitted plum halves, just make sure to thaw and pat them very dry before adding to the batter to avoid excess moisture.
While this recipe uses both all-purpose and almond flour, you can experiment with making it gluten-free. Replace the all-purpose flour with a 1:1 gluten-free all-purpose baking flour blend (ensure it contains xanthan gum). Keep the almond flour as specified. Results may vary slightly in texture, but it should still yield a delicious cake.
Ripe Italian plums will have a deep, vibrant purple color and will yield slightly to a gentle squeeze. They should also have a sweet, fragrant aroma. Avoid plums that are rock hard (underripe) or very soft and bruised (overripe).
No problem! A regular 8 or 9-inch round cake pan will work just as well. To ensure easy removal, generously butter and flour the pan, or line the bottom with parchment paper and butter the sides. This cake isn’t overly delicate, so it should invert well once completely cooled.
More Delicious Recipes Featuring Summer Fruits
- Fresh Strawberry Bread with Buttermilk
- Grilled Peach Caprese Toast
- Blueberry and Thyme Focaccia
- Blackberry Lemon Curd Parfait
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖Recipe
Easy Summer Plum Cake
*Recipe adapted from “Original Plum Torte” by Marian Burros
Prevent your screen from going dark
Pin Recipe
25 minutes
40 minutes
1 hour
5 minutes
Breakfast, Dessert
American
8
251
kcal
Equipment
-
1 9-inch springform pan or equivalent-sized pan
-
1 handheld mixer fitted with the paddle attachment or stand mixer
-
Large mixing bowls
-
Whisk and Rubber spatula
Ingredients
-
½
cup
unsalted butter, room temperature -
½
cup
dark brown sugar -
¼
cup
white granulated sugar -
2
large
eggs, room temperature -
½
cup
all-purpose flour -
½
cup
almond flour -
1
teaspoon
baking powder -
⅛
teaspoon
Kosher or fine sea salt -
¼
teaspoon
ground cinnamon -
5-6
Italian plums; pitted and cut lengthwise into quarters
*See post for more info or substitutions -
½
teaspoon
lemon zest -
½
teaspoon
pure vanilla extract -
½
teaspoon
Fiore di Sicilia
*See post for info - confectioners sugar for dusting, optional
Instructions
-
Preheat the oven to 350° F (175° C). Butter a 9-inch springform (or equivalent) pan on the bottom and up the sides.
-
Using a stand mixer with the paddle attachment or handheld mixer, cream the butter, brown sugar, and white sugar on medium until creamy and light. Add the eggs one at a time and mix until just combined.½ cup unsalted butter, room temperature,
½ cup dark brown sugar,
¼ cup white granulated sugar,
2 large eggs, room temperature -
Add the vanilla extract, Fiori di Sicilia (if using), and lemon zest. Stir to combine.½ teaspoon pure vanilla extract,
½ teaspoon Fiore di Sicilia,
½ teaspoon lemon zest -
In a medium bowl, whisk the all-purpose flour, almond flour, baking powder, salt, and cinnamon.½ cup all-purpose flour,
½ cup almond flour,
1 teaspoon baking powder,
¼ teaspoon ground cinnamon,
⅛ teaspoon Kosher or fine sea salt -
Add the wet ingredients to the dry ingredients and mix just until no flour is visible. Be careful not to overmix.
-
Spoon batter evenly into the prepared pan. Place the plum slices (skin side up) on top of the batter, and arrange them in a pretty pattern. Press the plums gently into the batter.5-6 Italian plums; pitted and cut lengthwise into quarters
-
Bake at 350° F (175° C) for 32-40 minutes until golden brown, or until a tester comes out clean. Allow to cool completely on a wire rack. Dust with confectioners’ sugar if desired before serving.confectioners sugar for dusting, optional
Notes
Nutrition*
Serving:
1
slice
Calories:
251
kcal
Carbohydrates:
32.2
g
Protein:
3.8
g
Fat:
13.1
g
Saturated Fat:
7.7
g
Cholesterol:
77
mg
Sodium:
391
mg
Potassium:
197
mg
Fiber:
1.5
g
Sugar:
18.3
g
Calcium:
44
mg
Iron:
1
mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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