When those first cooler days in September signal the coming of autumn, it's time to go to the market for Italian prune plums and bake up this delicious Easy Summer Plum Cake. Late summer plums are mixed into a simple batter with hints of vanilla, cinnamon, lemon, and a secret ingredient that makes this a dessert meant for sharing.
I was first inspired to make this cake after being gifted the Original Plum Torte recipe by Marian Burros, at my bridal shower. My mom had guests write their favorite recipes on recipe cards (remember those?).
I then had the pleasure of sifting (no pun intended) through all of them when the party was over. This one stood out to me since it was the first time I had heard of Italian plums. While the original is delicious, I have adapted it over the years by adding almond flour, brown sugar, cinnamon, lemon zest, and my secret ingredient (keep reading to find out).
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What are Italian Plums?
This cake uses Italian plums, also called Italian prune plums, European plums, or Empress plums. They look different than the commercial plums available in supermarkets here in the United States. Italian plums have an oblong shape, and their skins are more cloudy than shiny.
When cooked, Italian plums impart a sweet, jammy consistency that turns the prettiest hue of pink when their juices are released. They are sometimes a rare find in supermarkets, as their season is quite short. They make their appearance in late summer and early fall for a few weeks. Whenever I see them, I make sure to stock up to make this delicious cake.
Why you will love this easy summer plum cake
It really is simple to throw together, and pretty foolproof once it hits the oven. Bonus: If you can't find Italian plums, then you can use any stone fruit. It's delicious served alone or alongside a scoop of vanilla ice cream. I find it makes a great breakfast cake or a tea-time indulgence.
Ingredients
Here are a few notes about the ingredients you will need for this plum cake.
- Italian "prune" plums- Or any stone fruit.
- Butter- Unsalted.
- Flour- A mix of all-purpose and almond flour to keep the cake soft and moist.
- Sugar- I use a mix of brown and white sugar.
- Baking powder
- Eggs
- Cinnamon
- Lemon zest
- Vanilla extract
- Fiori Di Sicilia- My secret ingredient! If you are a fan of Italian panettone, then you may already be familiar with this flavor. It has a combination of citrus and vanilla with a delicate floral aroma. I like to add a small amount to desserts to bring out the citrus notes in the fruits. If you can't find Fiori di Sicilia, you can simply substitute the same amount with additional vanilla extract.
Instructions
For the full list of ingredients and instructions, please see the recipe card.
Step 1. Prepare your ingredients. In one bowl, prepare the butter and sugars. In another bowl, mix the flour, baking soda, salt, and cinnamon.
Step 2. Cream together the butter and the sugars. Add the eggs, vanilla, Fiori di Sicilia, and lemon zest.
Step 3. Using a stand mixer or handheld mixer, mix the batter until just combined. Add the dry ingredients to the bowl of wet ingredients and stir.
Step 4. Place the batter into a buttered 9" springform pan or equivalent. Spread the batter evenly in the pan. Place the plums skin side up and arrange them in a pretty pattern.
At this stage, the cake is ready for the oven! Bake at 350° F for 30-40 minutes until golden brown on top. Remove from the oven and let cool. When cooled, dust with confectioners' sugar if desired.
👩🍳Expert tips
- Prepare all of your ingredients in advance.
- I like to bake this cake in a springform pan since it makes a pretty presentation; however, you can use whatever kind of pan you like. An 8 or 9-inch baking pan is the best size. Don't use anything larger, or there will not be enough batter for the cake.
- It may not look like you have enough batter at first, but the cake will rise slightly above the plums.
- Allow the cake to cool before dusting with confectioners' sugar (if using).
- Serve warm or room temperature, either alone or with a scoop of vanilla ice cream.
Substitutions
- I highly recommend the addition of the almond flour. It keeps the cake super moist. If you don't have almond flour, you can just double the all-purpose flour.
- You can substitute the Fiori di Sicilia for additional vanilla extract.
- If you can't find Italian plums, use any stone fruit you like (think peaches, regular plums, nectarines, apricots, etc.).
Serving suggestions
There's nothing better than a slice of cake served with a simple dusting of powdered sugar. You can also top it with ice cream, whipped cream, or Greek yogurt. Don't forget to wash it down with a lovely cup of tea!
Storage
This cake can be stored in the fridge for up to 3 days, or wrapped tightly and frozen for up to 3 months.
FAQ
If you can't find Italian plums, use any fresh stone fruit you would like. Peaches, apricots, nectarines, or pluots are great choices.
Other recipes with summer fruits
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
Equipment
- 1 9-inch springform pan or equivalent-sized pan
- 1 handheld mixer fitted with the paddle attachment or stand mixer
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
- 3-4 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. 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. Add the eggs 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, and lemon zest. Stir to combine and set aside.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.
- 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.3-4 Italian plums; pitted and cut lengthwise into quarters
- Bake at 350° F for 32-40 minutes until golden brown, or until a tester comes out clean. Allow to cool completely. Dust with confectioners' sugar if desired.confectioners sugar for dusting, optional
Notes
Nutrition*
*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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