Italian Plum And Almond Cake

By Florence Fabricant

Updated Oct. 12, 2023

Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4(48)
Comments
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Featured in: FOOD; The Short, Happy Life of the Italian Prune Plum

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Ingredients

Yield:8 servings
  • 3cups pitted, quartered Italian prune plums, about 1½ pounds
  • ¼cup crushed Amaretto cookies
  • 1cup sugar
  • 1cup flour
  • ½teaspoon baking powder
  • Pinch of salt
  • 12tablespoons sweet butter, at room temperature
  • 4eggs
  • ¾cup finely ground blanched almonds
  • ½teaspoon almond extract
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

447 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 8 grams protein; 78 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.

  2. Step 2

    Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.

  3. Step 3

    Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.

  4. Step 4

    Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.

  5. Step 5

    If desired, whipped cream or ice cream can be served on the side.

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Ratings

4 out of 5
48 user ratings
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Comments

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mary

I used half the sugar.. 1/3 cup in the cake and 2 T in the plums (combined is slightly over 1/2 cup total). The Italian Amaretto cookies are very very sweet. Also doubled the almond flavor, and added 1 teasp of double fold vanilla extract. Overall the cake was still pretty sweet and had a nice amt of almond, plum and vanilla flavor. Worked perfectly.. great cake otherwise!

semory

I had a load of fresh Italian prune plums and almond paste, wanted to bake and found this cake recipe. Had no amaretti cookies, and only 1 stick butter, Substituted almond granola, pulverized in a processor. Used 1 stick butter instead of 1 and 1/2. Used 8 oz almond paste instead of almonds, and creamed it with the butter. Cut total sugar to 3/4 cup because of the sweetness in the almond paste. Cooked it an additional 10 minutes. It’s amazing!

Jennifer

Instead of almond cookies I used straight almond flour to toss with the plums and the sugar. I used the same for the crushed almonds. I would bump up the almond flavoring as well. My changes gave the cake a marzipan taste with very little effort, and no extra shopping.

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