Top | Cakes and Muffins
(recipe, Caroline Cummins)
A richer, denser dessert than Italian Plum Cake, this recipe comes courtesy of a family friend.
- 8 Tbsp. (1 stick) butter, softened
- 1¼ cups sugar, divided
- 1 cup flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 2 eggs
- 11 Italian plums, halved and pitted (see Note)
- 1½ tsp. ground cinnamon
- 1 tsp. strained fresh lemon juice
- Whipped cream, for serving (optional)
- Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
- Using an electric mixer, cream together the butter and 1 cup of the sugar. Add the flour, baking soda, salt, and eggs; blend well.
- Spread the batter over the bottom of the pan and arrange the plums, cut sides up, on top. Mix the remaining ¼ cup sugar with the cinnamon and sprinkle it over the plums. Sprinkle with the lemon juice.
- Bake for 1 hour, or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes before running a knife around the cake and carefully removing the springform sides.
- Serve warm or at room temperature, with whipped cream if you like.
Culinate editor's note: Depending on the size of your plums, you may need as few as four or five large plums to fill out the cake.