Last month in our Fresh Fork basket we received some Stanley plums (aka “Italian plums”). I had no idea how I was going to use them and I knew that my husband wouldn’t eat all of them as I am the pickiest of picky when it comes to fruit. No, really. The list of fruits I don’t like is much longer than the list of fruits that I actually do like. Granted, I’ve come a long way from my childhood where I would eat only apples, grapes, and raspberries – but I still have a ways to go.
We were invited to my inlaws’ house one night for dinner back in September and I needed to throw something together last minute to bring along and share. I settled on this plum cake, as I haven’t really cooked much with fruit and needed to use these plums. Plus, my husband loves cake – so why not?
Italian Plum Cake
adapted from Serious Eats
- 1 cup unblanched almonds
- 1/2 cup sugar, plus another 1/4 cup for topping
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 4 tbsp unsalted butter, melted
- 2 lbs Italian plums, pitted and sliced (I used about a quart)
- Preheat the oven to 350ºF. Butter the surface of a 10-inch tart pan or springform pan.
- Put the almonds and 1/2 cup sugar in a blender or food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more. Transfer the mixture to a bowl.
- In a separate bowl, whisk the eggs and milk together. Stir in the melted butter. Add this mixture to the bowl of dry ingredients and whisk until the batter becomes nice and smooth.
- Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top on a circular pattern. Sprinkle sugar generously over the plums. Bake for 40 to 45 minutes, until the top is golden and a pairing knife inserted into the center comes out clean.
- Serve warm, with a scoop of vanilla ice cream if desired.
This cake was, for lack of a better word, devoured. There was not a piece left to take home and a pint of ice cream was a perfect accompaniment to the cake. The almonds and sugar take the sweetness of the plums to the next level…and well, who doesn’t love cake? I was very proud to have made a dessert that was a win with not only family but myself included! I intend to make this again next fall when Italian/Stanley plums are in season.