Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Recipe courtesy of Zoe Francois
Plum Cake
Total:
2 hr 5 min
Active:
30 min
Yield:
One 8-inch cake
Level:
Easy
Total:
2 hr 5 min
Active:
30 min
Yield:
One 8-inch cake
Level:
Easy

Ingredients

Italian Plum Cake:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 2 yolks
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 18 Italian plums, cut in half and pitted
Topping:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted

Directions

To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.

In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.

Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.

To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.

Spread the crumb topping over the plums evenly.

Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.

Serve it slightly warm or at room temperature.

More on this Recipe

More from:

Kitchen Adventures

IDEAS YOU'LL LOVE

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Moist Mocha Cake

Recipe courtesy of Ellie Krieger

Bittersweet Chocolate Cloud Cake

30-Second Chocolate Cake

Recipe courtesy of Jeff Potter

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here