Italian Plum Cake recipe

Hot girls eat cake for breakfast, and this is one of my favorite cakes to make during the summer. Versions of this recipe have been featured in numerous magazines, newspapers, and blogs for decades, and every generation has seemed to ‘rediscover’ its magic as a simple, quick, kiiiinda healthy, and oh-so-satisfying staple of the good life. It works with many different stone fruits, but my favorite way to make it is with the small, tart street plums that sag over neighbors’ fences and plop onto the sidewalk during June, July, and August, depending on where you live. Their season is brief, so for me, baking this recipe (almost daily, during those few weeks!) doubles as a beautiful reminder to seize the day and awaken to the present moment. While these little street plums might not be so nice to eat on their own, their sourness is a perfect compliment to this plain, somewhat dry cake base. They make a wonderful jam, too. This cake is PERFECTION and so nice when made after dinner and eaten the next morning over a cup of coffee or tea. Maybe ask your beloved to bring your slice to you in bed? Just sayin'.

Ingredients:

1 quart container full of small wild plums (or other stone fruit) — about 1lb

1 stick sweet butter at room temperature

1/2 cup sugar

2 eggs at room temperature

1 tsp almond extract

1 cup flour

1 tsp baking powder

a pinch of salt

To sprinkle on the cake before baking:

2 tbsp sugar, and cinnamon to taste — mixed together to make cinnamon sugar

Instructions:

Preheat oven to 350°F

Remove the pits from the plums, if the plums are small you can use a handheld cherry pitter. You can also slice fruit open and remove pits by hand, or if using larger fruit, cut it into slices to arrange on top of the cake.

Butter and flour the bottom and sides of a pie baking plate. Set aside.

Cream butter and sugar together with a stand mixer or wooden spoon until the mixture is light, creamy, and the sugar loses some of its graininess.

Add almond extract. Then beat in eggs, one at a time, until well combined.

Add the flour and baking powder to the wet ingredients and mix until fully combined. Use a spatula to scrape the sides of the bowl to make sure all ingredients are combined, and mix again briefly.

Transfer the batter to the pie plate and spread evenly. Arrange the plums in a pretty design on top of the cake — you do not have to press them in, they will sink into the cake naturally while baking. The more fruit you can fit on the cake, the better, as the cake on its own is dry.

Sprinkle the top generously with cinnamon sugar. Place the cake in the center of the oven and bake for 40-45mins or until a toothpick inserted into the center comes out clean.

Let cool around least 20 minutes before eating. Good with vanilla ice cream or a cup of tea, but I feel it’s best on its own. Good the next morning for breakfast — cover with a cloth but no need to refrigerate if eaten within two days.

Enjoooooyyy!!!