This tender, buttery Italian Plum Cake is made with fresh prune plums, lemon zest, and simple pantry staples, ready in just one hour. The tart fruit softens into jammy purple pockets that contrast beautifully with the golden, sugary crust. I love baking this rustic treat when late-summer stone fruit finally hits the market.

Why This Classic Works

This recipe relies on the incredible moisture released by the plums to transform a simple batter into something custard-like and rich. I realized early on that using Italian prune plums is the secret; their firm flesh holds its shape while the skins melt into a tart, colorful syrup that seeps into the crumb.

My biggest surprise when first making this was how little batter there seemed to be, barely covering the bottom of the pan. However, the batter rises up around the fruit during the bake, creating a perfect fruit-to-cake ratio that prevents the slice from becoming soggy or heavy.

Italian Plum Cake Ingredients

Unsalted Butter: ½ cup (113g), softened to room temperature.
Granulated Sugar: ¾ cup (150g), plus 1-2 tablespoons extra for sprinkling.
Eggs: 2 large, room temperature.
All-Purpose Flour: 1 cup (125g), spooned and leveled.
Baking Powder: 1 teaspoon.
Salt: ¼ teaspoon (use a pinch more if using unsalted butter).
Lemon Zest: 1 teaspoon (from half a lemon).
Vanilla Extract: 1 teaspoon.
Italian Prune Plums: 10-12 small plums, pitted and halved (about ¾ lb).
Optional: Cinnamon or nutmeg for dusting.

How To Make Italian Plum Cake

Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and lightly flour it, or line the bottom with parchment paper.
Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat the softened butter and ¾ cup sugar on medium speed for 3-5 minutes until pale and fluffy.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract and lemon zest.
Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed just until the flour disappears. Do not overmix.
Assemble the Cake: Scrape the stiff batter into the prepared pan and smooth it into an even layer. Arrange the plum halves skin-side up (flesh-side down) in a circular pattern, pressing them slightly into the batter.
Top and Bake: Sprinkle the remaining 1-2 tablespoons of sugar over the fruit. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

Recipe Tips

Room Temperature Matters: Ensure your butter and eggs are at room temperature so they emulsify properly. Cold ingredients can cause the batter to curdle and affect the final rise.
Don’t Panic About the Batter: The batter will be quite thick and might look insufficient for the pan. This is normal; it expands significantly in the oven to cradle the fruit.
Plum Selection: Look for firm Italian prune plums (the small, oval, purple ones) rather than large round red plums. They have less water content and a more concentrated flavor when baked.
Check for Doneness: The fruit adds moisture, so test the cake in a spot without a plum to ensure the crumb is fully baked.

What To Serve With Italian Plum Cake

This cake is not overly sweet, making it perfect for breakfast with a strong cappuccino or espresso. For dessert, a dollop of unsweetened whipped cream or a scoop of vanilla gelato balances the tartness of the fruit skins.

How To Store

Store the cake at room temperature in an airtight container for up to 2 days; the texture actually improves the next day as the juices settle. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.

FAQs

Can I use regular round plums? Yes, but since they are larger and juicier, slice them into quarters instead of halves to prevent the cake from getting too soggy.
Do I need to peel the plums? No, the skins soften during baking and provide the signature tart flavor and beautiful purple color.
Why did my cake sink in the middle? This usually happens if the oven door was opened too early or if the batter was underbaked due to the extra moisture from the fruit.

Nutrition

Calories: 285
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 85mg
Total Carbohydrate: 40g
Protein: 4g

Try More Recipes:

Italian Sponge Cake (Pan di Spagna)
Italian Chocolate Cake (Torta Caprese)
Strawberry Italian Cream Pound Cake Recipe

Italian Plum Cake

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Rustic Italian Plum Cake features soft, buttery crumbs and tart, jammy fruit made with fresh prune plums and lemon zest in just 60 minutes. This simple dessert is easy enough for breakfast or an elegant afternoon tea.

Ingredients

½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 cup (125g) all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp lemon zest
1 tsp vanilla extract
10-12 Italian prune plums, halved and pitted
1-2 tbsp sugar (for topping)

Directions

Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
Beat butter and ¾ cup sugar until light and fluffy.
Add eggs one at a time, followed by vanilla and lemon zest.
Whisk flour, baking powder, and salt together, then fold into the wet mixture until just combined.
Spread the thick batter into the pan. Arrange plums skin-side up on top.
Sprinkle with remaining sugar and bake for 45-50 minutes until golden.