Easy Summer Plum Cake
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.*Recipe adapted from "Original Plum Torte" by Marian Burros
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
This cake can be stored in the fridge for up to 3 days, or wrapped tightly and frozen for up to 3 months.
Nutrition*
Serving: 1 slice | Calories: 251kcal | Carbohydrates: 32.2g | Protein: 3.8g | Fat: 13.1g | Saturated Fat: 7.7g | Cholesterol: 77mg | Sodium: 391mg | Potassium: 197mg | Fiber: 1.5g | Sugar: 18.3g | Calcium: 44mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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