Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.
Recipe information
Yield
8 Servings
Ingredients
1
½
1½
½
½
¾
¼
2
1
1
14
2
Preparation
Step 1
Preheat oven to 350°. Generously coat a 10" cake or springform pan with nonstick spray.
Step 2
Whisk flour, almond meal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until pale and creamy, about 4 minutes. Add eggs one at a time, mixing well to incorporate after each addition, then add orange zest and vanilla paste and beat until fully incorporated, about 3 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and no lumps remain, about 30 seconds.
Step 3
Scrape batter into prepared pan and arrange plums, cut side down, on top of batter, taking care not to push the plums into the batter (the batter will rise as it bakes, slightly submerging them). Sprinkle demarara sugar over and bake cake until top is golden brown, plums are very soft, and a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cake cool in pan at least 30 minutes. Run a sharp knife around sides of pan to loosen cake. Carefully invert cake onto a rimmed baking sheet, then invert again onto a platter or cake stand. Dust with powdered sugar just before serving.
Step 4
Do Ahead: Cake can be made 8 hours ahead. Cover tightly and let stand at room temperature.
Leave a Review
Reviews (27)
Back to TopExcellent cake. I had to wait for my plums to ripen which took three days after purchase in a paper bag. I used a 9” springform (dark) and it took 50 minutes. Used a teaspoon of almond extract as I didn’t have an orange and it was perfect. Thinking about trying some other stone fruit or maybe just dollops of jam…
Kitchenbabebklyn
Brooklyn, NY
9/6/2022
This was absolutely delicious--I used whole almond flour. I made the NY Times Italian prune plum cake the week before and liked it, but thiswas even better. Will definitely make again when Italian prune plums are in season.
65th Street
Seattle,WA
9/26/2021
I only made this because I was gifted a few pounds of Italian plums and was looking for ways to use them up. But holy cow, this cake was SO good! I'll be seeking out plums to make this again next year! I ground whole almonds in my good food processor instead of almond flour as recommended by another reviewer, and used a teaspoon of orange juice concentrate instead of orange rind since I didn't have a fresh orange on hand. I feel lucky that have enough plums left that I'm going to make a second one to freeze for breakfast/brunch on Thanksgiving morning. Definitely a winner!
Marisa
Portland, OR
9/25/2021
I have an abundance of plums every August so I’m always looking for new recipes. This is a keeper, so very good.
Tricia
Calgary
8/31/2021
Make. This. Cake. The recipe is PERFECT, I wouldn't change a thing about it. It's honestly my favourite cake I've ever eaten and its so easy. Bravo, Rick Martinez!
Andrea C
Vancouver, Canada
1/12/2021
Cake is scrumptious. Easy and wonderful. Will definitely make again, probably as soon as this one is finished, which should be soon.. :) P. S. I like making my almond flour by tossing a bunch of almonds into the food processor. voila!
Anonymous
Israel
9/28/2020
This cake is brilliant and plum season is RIGHT NOW! Go make it! It also freezes well so you can enjoy it all year long - I’m making TWO this year bc I was so sad last year when I ran out
alohalife
New braunfels
9/9/2019