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Plum Cake

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  20 Minutes
Total Time:  1 Hour
  Serves 8
Most trattorias take advantage of the abundance of seasonal fruits by offering them in desserts. In place of the plump summer plums that crown this delectable cake, you can use apricots, nectarines or blueberries. Whatever your selection, make sure the fruit is ripe but firm, as it will soften during baking.
6 tablespoons unsalted butter, at room temperature
1/3 cup plus 1 teaspoon granulated sugar
2 extra-large eggs, separated, at room temperature
1 cup unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/4 cup heavy cream
1/4 cup water
2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
2 ripe plums, peeled, pitted and sliced into sixths
Confectioners' sugar
Plum Cake Recipe at
Preheat an oven to 400 degrees F. Butter and flour a 9-inch cake pan or a tart pan with a removable bottom.

In a bowl, using an electric hand mixer set on medium speed, beat together the butter and the 1/3 cup granulated sugar until smooth and fluffy, 2-3 minutes. Add the egg yolks and beat until very smooth.

In a small bowl, stir together the flour and baking powder. In another small bowl, stir together the cream, water and almond and vanilla extracts. Stir the flour mixture into the butter mixture alternately with the cream mixture, beginning and ending with the flour mixture. Do not overmix.

In a clean bowl, using clean beaters, whip the egg whites until they form very soft peaks. Sprinkle in the 1 teaspoon granulated sugar and continue to beat until semisoft peaks form. Using a rubber spatula or whisk, fold the beaten egg whites into the batter, breaking apart any lumps. Pour the batter into the prepared pan and level the surface.

Arrange the plums in a circle on the top of the batter. Place in the center of the oven and immediately reduce the heat to 350 degrees F. Bake until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean, 35-40 minutes. Transfer to a rack and let cool slightly.

If using a cake pan, run a knife blade around the edge of the pan to loosen the cake sides, invert onto the rack and then turn the cake right side up. If using a tart pan, remove the pan sides.

Place the cake on a serving plate and using a fine-mesh sieve, sift confectioners’ sugar evenly over the top. Serve warm or at room temperature.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 233
Fat. Total: 13g
Fiber: 1g
Carbohydrates, Total: 24g
Sodium: 95mg
% Cal. from Fat: 50%
Cholesterol: 95mg
Protein: 4g
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