Description
This Italian Plum Cake is a simple, moist, and flavorful dessert, enhanced with a touch of cinnamon and fresh Italian plums. The combination of soft, buttery cake with sweet and slightly tart plums makes it perfect for breakfast, tea time, or a light dessert. The brown sugar-cinnamon topping adds a delicate crunch, making every bite irresistible. This easy-to-make recipe brings out the natural flavors of seasonal fruit while keeping the cake soft and tender. Serve it warm with a dusting of powdered sugar or a scoop of vanilla gelato for an authentic Italian touch.
Ingredients
Scale
For the Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (1.5g) salt
- ½ teaspoon (1g) ground cinnamon
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- ½ cup (120ml) whole milk
- 1 tablespoon (5g) lemon zest
- 4–5 Italian plums, pitted and sliced (about 2 cups)
For the Topping:
- 1 tablespoon (15g) brown sugar
- ¼ teaspoon (1g) ground cinnamon
- 1 tablespoon (15g) unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Prepare dry ingredients. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs and flavorings. Beat in the eggs one at a time, ensuring each is well incorporated. Stir in vanilla extract and lemon zest.
- Combine dry and wet ingredients. Gradually mix in the dry ingredients, alternating with the milk, until just combined. Do not overmix.
- Fold in plums. Gently fold the sliced Italian plums into the batter.
- Pour batter into pan. Spread the batter evenly into the prepared cake pan and smooth the top.
- Prepare the topping. In a small bowl, mix brown sugar and cinnamon. Sprinkle this mixture over the batter, then dot the top with cubed butter.
- Bake. Place the cake in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Dairy-Free Option: Swap butter for coconut oil and use almond milk instead of whole milk.
- Gluten-Free Alternative: Use a gluten-free flour blend with ½ teaspoon of xanthan gum.
- Enhance the Flavor: A pinch of nutmeg or a splash of amaretto can deepen the cake’s taste.
- Serving Suggestion: Serve warm with whipped cream or a dusting of powdered sugar for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg