Italian Plum Cake Recipe

Hey there! Let me tell you about this mouthwatering plum cake recipe I’ve just tried—it’s like a slice of heaven with every bite, perfectly marrying juicy Italian plums with a hint of almond and the zing of lemon zest. Okay, let’s dive in!

I love to create a dessert embodying the essence of late summer, and my Italian Plum Cake does just that. The softened butter and granulated sugar, in perfect harmony, yield a tender cake base, while the lemon zest and cinnamon I use in the cake batter complement the sweet-tart Italian plums to perfection.

Italian Plum Cake Recipe Ingredients

• All-Purpose Flour: Provides structure and texture to the cake, rich in carbohydrates.
• Unsalted Butter: Adds moisture and richness, contains fats for a tender crumb.
• Granulated Sugar: Sweetens the cake and helps with browning.
• Eggs: Help bind ingredients and provide structure and richness.
• Vanilla Extract: Adds a warm and aromatic flavor to the cake.
• Almond Extract: Enhances the nutty flavor, pairs well with plums.
• Lemon Zest: Imbues the cake with a fresh, citrusy aroma, balancing sweetness.
• Italian Plums: Offer a juicy, slightly tart flavor, providing vitamins and fiber.

Italian Plum Cake Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon lemon zest
• 10-12 Italian plums, halved and pitted
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• Powdered sugar, for dusting (optional)

How to Make this Italian Plum Cake Recipe

1. Set your oven to 350°F (175°C) and let it serve up its heat. While the oven itself does not need greasing, the same cannot be said for a 9-inch square or round pan that you will soon be using to bake something that requires the served-up heat from the oven.

2. In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk them together properly.

3. In a big mixing bowl, blend the softened butter and granulated sugar together until light and fluffy.

4. Incorporate one egg at a time, beating well after each addition. Then, mix in the following: 1 teaspoon vanilla extract; 1 teaspoon almond extract; and the zest of one lemon.

5. Slowly incorporate the flour mixture into the wet ingredients, blending until just combined.

6. Put the batter into the pan for baking. Make sure it is evenly distributed as you use the spatula to spread it. Pour and spread as necessary to achieve evenness.

7. Set the batter in a pan and prepare it to receive the plums. Each half-faced plum extends like a blue-green sunburst across the sunny yellow cake. Give the cut edge of the plum a little nudge into the cake batter—it likes that. If you have watched anyone stuff a turkey, this is not much different.

8. In a diminutive bowl, blend together the brown sugar and the ground cinnamon. This mixture is then sprinkled over the plums.

9. In a preheated oven, bake the cake for 40-45 minutes and check at the lower end of the range. When the cake is baked, a toothpick or cake tester inserted in the center will come out clean.

10. Let the cake cool in the pan for approximately 10 minutes. Then, take it from the pan and move it to a wire rack. The cake must cool completely before you serve it. If you want to serve the cake with a sweet, white topping, dust it with powdered sugar just before serving.

Italian Plum Cake Recipe Equipment Needed

1. Oven
2. 9-inch square or round baking pan
3. Medium mixing bowl
4. Large mixing bowl
5. Small bowl
6. Whisk
7. Hand mixer or stand mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Zester or grater
12. Toothpick or cake tester
13. Wire rack

FAQ

• Can I use regular plums instead of Italian plums? Yes, you can use regular plums, just make sure they are ripe and sweet.
• What can I substitute for almond extract if I don’t have it? If you don’t have almond extract, you can omit it or use a little more vanilla extract instead.
• Can I make this cake with gluten-free flour? Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Do I need to peel the plums before using them? No, there’s no need to peel the plums, the skin adds flavor and color to the cake.
• How do I store leftovers? Store any leftovers, covered, at room temperature for up to two days or refrigerate for up to five days.
• Can I freeze the cake? Yes, the cake can be frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to three months.
• What’s the purpose of the lemon zest? The lemon zest enhances the flavor of the cake by adding a fresh, citrusy note.

Italian Plum Cake Recipe Substitutions and Variations

One cup all-purpose flour: replace with one cup whole wheat flour or one cup gluten-free flour blend.
1/2 cup unsalted butter, softened: substitute with an equal amount of coconut oil or vegetable shortening.
2/3 cup sugar, granulated: instead use 2/3 cup honey or 2/3 cup syrup, cane maple.
Two large eggs. You can substitute with one half cup of unsweetened applesauce plus one tablespoon of baking powder or with one half cup of mashed bananas.
1 teaspoon vanilla extract: substitute with 1 teaspoon almond extract or 1 teaspoon maple extract.

Pro Tips

1. Room Temperature Ingredients: Ensure that the eggs are at room temperature before mixing; this helps to blend them more easily with the butter and sugar and leads to a smoother batter.