Living in Oregon, my fiance and I have been lucky enough to have fruit trees on our property in 2 different homes. From blackberries, pears, apples, and plums we have had our share!

This year, the Italian plum trees have been bursting with fruit and I have needed to find ways to make good use of them. From eating them right off the tree, to sharing with all of my neighbors (and people walking by), to making jam out of 6 pounds, this has been my favorite!

It’s FILLED with flavor and honestly gets better by the day!

Rustic Italian: Plum-Almond Cake recipe

INGREDIENTS

1/2 cup vegetable oil, plus some for pan prep

1 cup unbleached all-purpose flour, plus more for dusting pan prep

1/2 cup almond meal/flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1 large egg

1/2 cup half-and-half or whole milk

Finely grated zest and juice from 1 large lemon

1 cup sugar

1/4 teaspoon pure almond extract

9-10 Italian plums, halved and pitted

1/3 cup sliced almonds

2 tablespoons sugar

2 tablespoons unsalted butter, room temperature

DIRECTIONS

Preheat oven to 375 degrees. Lightly oil and dust with flour an 8 or 9-inch springform pan (alternately, you can oil and dust the sides of the pan and line the bottom with parchment paper).

In a larger bowl, whisk together the flour, almond meal, baking powder, and salt. In a separate bowl, combine the oil, egg, half-and-half, lemon juice and zest, 1 cup of sugar and the almond extract. Whisk the wet ingredients thoroughly. Add the wet ingredients to the dry ingredients and whisk until well combined. Do not overmix.

Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top of the batter.

In a bowl, combine and mix well the almonds, 2 tablespoons sugar and the butter. Dot the almond/sugar topping over the cake, dispersing evenly.

Bake until the topping is golden brown a cake tester inserted into the center of the cake comes out clean, about 45 minutes.

Transfer to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or at room temperature.

Store leftovers in an airtight container, preferable in the refrigerator (especially if your your kitchen is warm).

ENJOY!

MORE BAKELIFE

Responses

  1. MilkHoney

    I have plum trees too. They are usually ready in late February, early March here. Which means I still have to wait to try this cake, but I am definitely going to bake it. There’s only so much jam a girl can eat, right?

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