We love getting Italian Plums from Castanho Orchards in the Okanagan Valley. Also known as Empress or Blue plums, Italian prune plums are covered in a powdery white-blue bloom which indicates the fruit's freshness. As the prune increases in ripeness, the bloom will fade. The plums boast a high sugar content, which makes them great for cooking and jamming -- when they are cooked they develop a gorgeous bright pink color.
This recipe calls for a 9 inch springform pan, however, this cake can technically be made in a regular cake pan, a cast iron skillet or even an 8x8" square baking dish -- just make sure to line or grease your pan! It can also be adjusted to use peaches or nectarines instead of plums, if you so wish.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar plus 1 tablespoon, divided*
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6-12 plums, depending size, pitted and halved**
- Juice from ½ lemon
- 1 teaspoon cinnamon
Directions
- Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
- Cream together the butter and 1 cup of sugar in a medium bowl until light and fluffy.
- Add in the eggs, one at a time, making sure each is fully incorporated.
- Sift in the flour, baking powder and salt, then mix until just combined.
- Spread the batter into the pan and smooth the top.
- Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter.
- Squeeze the lemon juice over the fruit, and sprinkle the remaining tablespoon of sugar and cinnamon over the top.
- Bake for 45 minutes to an hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.
Happy Cooking, Eating and Sharing,
The TUCG Team
