Italian prune plums are ideal for this traditional-style German plum cake. Their compact size and sweet-tart flavor make it easy to arrange the fruit generously across the surface, where it softens and caramelizes as the cake bakes.
This version uses a tender, lightly sweetened cake base rather than a yeast dough, making it approachable enough for everyday baking.
INGREDIENTS:
For the Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whole milk
1 1/2 pounds Italian prune plums
For the Topping
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons sliced almonds, optional
METHOD:
Heat oven to 350°F. Butter a 9-inch springform pan.
Whisk together the flour, baking powder, and salt.
In a separate bowl, beat the butter and sugar until light and creamy. Beat in the eggs one at a time, followed by the vanilla.
Add the flour mixture alternately with the milk, mixing just until combined. Spread the batter evenly in the prepared pan.
Cut the plums in half and remove the pits. If the plums are large, cut them into quarters.
Arrange the plums closely over the surface of the batter, skin-side down.
Combine the sugar and cinnamon and sprinkle over the fruit. Scatter with sliced almonds, if using.
Bake for 45 to 55 minutes, or until the cake is golden and a tester inserted into the cake portion comes out clean.
Cool for at least 20 minutes before removing the sides of the pan.
Serve slightly warm or at room temperature.
A spoonful of softly whipped cream is especially good alongside.
