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The combo of plums and apples makes this plum and apple cake recipe taste amazing. As summer ends, Italian plums step in as a top choice for baking. They’re not as sweet as American plums but keep their shape well, adding a pretty purple to treats. The brown sugar cake mixes with sweet crumbs, balancing the fruit’s tartness. You can have this cake with breakfast or after dinner. It tastes even better the next day!
Fall’s arrival means it’s time for cozy desserts, like this plum and apple cake. The mix of ripe plums and crisp apples brings an autumn feel to every bite. It’s ideal for a sweet night in or a fun get-together.
To bake this delicious cake, gather a few fall-themed ingredients. The moist base is made from a rich brown sugar cake batter. Italian plums are the highlight, with their bright color and hint of tartness. They sit on top of the batter, bringing a fruity pop.
The cake also gets a sweet, crumbly topping. It adds a nice crunch to the soft cake. Each bite is full of flavor and texture. You won’t be able to resist another slice.
Enjoy a slice of this cake in the morning with coffee or as a dessert. It’s a treat that brings the best of fall. This recipe is a must for everyone this season.
Enjoy the taste of Italy with this delicious Italian Plum Cake. It’s made with a rich brown sugar batter. The top is covered with sweet, juicy Italian plums. So, every bite is a treat for your taste buds and eyes.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 3/4 cup (1 1/2 sticks) |
| Brown sugar | 1 1/4 cups |
| Eggs | 3 |
| Yolks | 2 |
| Lemon zest | 1 1/2 teaspoons |
| Vanilla extract | 1 1/2 teaspoons |
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Italian plums, halved and pitted | 18 |
| All-purpose flour (for topping) | 1 1/4 cups |
| Sugar (for topping) | 1/2 cup |
| Salt (for topping) | 1/4 teaspoon |
| Cinnamon (for topping) | 1/2 teaspoon |
| Unsalted butter, melted (for topping) | 1/2 cup (1 stick) |
Start making the cake by mixing the unsalted butter and brown sugar. Beat them until they are light and fluffy. After that, add the eggs one at a time. Beat well after each egg. Then, mix in lemon zest and vanilla extract.
In a different bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add these dry ingredients to the butter mix. Mix until just combined.
Put the batter into a greased springform pan. Smooth the top with a spatula. Then, arrange the halved and pitted Italian plums on top, with the cut side up.
For the crumb topping, combine all-purpose flour, sugar, salt, and cinnamon in a bowl. Pour the melted butter over these ingredients. Mix until it’s crumbly. Now, sprinkle the crumb topping evenly over the plums.
Bake the cake at 350°F (180°C) for about 1 1/4 hours. Check if it’s done with a tester in the center. The tester should come out clean. Let the cake cool a bit before you eat it.
Italian Plum Cake is perfect when it’s a little warm or at room temperature. You can have it for breakfast or after dinner. Its mix of moist brown sugar cake, fresh Italian plums, and buttery crumb is hard to resist.
Get ready to be amazed by this apple and plum cobbler. It’s a blend of sweet apples, juicy plums, and cinnamon. You’ll love this fall treat, inspired by Ian Knauer’s recipe.
Start by melting butter in a baking dish. Make a batter from flour, sugar, baking powder, salt, and milk. Then, the apples and plums are sliced and mixed with lemon juice and cinnamon-sugar. They’re placed over the batter.
Next, bake the cobbler at 350°F until it’s golden and set. Serve it warm or at room temp for a cozy, delicious dessert.
Yes, you can choose regular plums if you can’t find Italian ones. Keep in mind, the cake might look and taste a bit different.
You sure can swap apples for another fruit. Pears or berries might be good choices. They change the taste but still work well.
Making it a day early is a great idea. It lets the flavors blend. Remember to cool it fully and then keep it airtight.
Freezing works fine for this cake, up to 3 months. Use plastic wrap and a proper container. Thaw in the fridge for the best results.
Indeed, you can try whole wheat or gluten-free flour instead of all-purpose. The cobbler might come out a little different, though.
Nuts are a great addition. Walnuts or pecans can go on top before you bake it. They give the cobbler a nice texture.
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