After months of waiting, the Italian plums are finally ripe. The almond-shaped fruit is firm and sweet, with a tangy skin – sturdy enough to withstand some heat. Add butter, brown sugar, and a splash of brandy; you’ll find it’s a combination of pure magic. As my fork found its way into the caramelized plums for a sample, I briefly considered polishing off the entire pan. Restraint won out, however.
I settled on a quick and unfailingly delicious almond cake as the base for the plums. Their syrupy juices infuse the batter during baking, resulting in a moist and light cake. I can’t think of a better way to transition from late summer to early fall.
Caramelized Plum Cake
Caramelized Plums
1 Tbsp unsalted butter
3 cups Italian plums, pitted and quartered
1/4 cup brown sugar
1 Tbsp brandy
Cake
1/4 cup slivered almonds, toasted and finely ground
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1/2 tsp almond extract
2/3 cup low-fat buttermilk
Melt butter in a large saucepan over medium heat. Add plums and brown sugar; sauté until fruit is soft but not falling apart, about 5 minutes. Remove pan from heat and stir in brandy. Set aside.
Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together ground almonds, flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to medium-low and add egg and almond extract; beat well. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk, then finish with remaining flour mixture.
Pour batter into prepared baking dish; smooth top with an offset spatula. Arrange caramelized plums on top of batter in a single layer; spoon juices over fruit. Bake for 10 minutes, then reduce oven temperature to 325°F and bake an additional 20 minutes, until cake is golden and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack before cutting into squares. Store leftovers in an airtight container in the refrigerator up to 2 days; warm before serving.
Yield – 16 squares (serving size: 1 square)
Calories – 165
Carbs – 25
I was very happy to see the Italian plums this weekend. I ate them all before baking with them;)This is my kind of a cake…looks delectable, Laura. xx
I really need to bake with plums more often and this is a perfect recipe for it. And don’t worry, I’d polish the entire pan with you!
Beautiful! You’re right, this is a great way to transition from late summer to early fall!
What a brilliant way to use plums! They’re kind of the unsung heroes of the stone fruit family.
I have to get some of these Italian Plums – I hope my store has them!!
I can’t wait to try some caramelized plums. They sound amazing, and even better in the cake!
A slice of this, and a cup of hot coffee, sounds so good to snuggle up with on a chilly, transitioning into fall day! Lovely.
The caramelized plums are just hypnotic! What a grand idea, to intensify the tart yet sweet flavor of the fruit and then capture all that goodness in an almond cake. What a lavish introduction to fall baking!
I always enjoy plums in baking more than straight-up…and that bit of brandy sounds perfect, yum!
want!
This looks delicious Laura! Plums are out here too!
This looks too good. Very Very tempting.
I had no idea these are called Italian plums. My grandma has two plum trees and she always uses these type for preserve. She says they are sweeter than the rest and don’t need much sugar.
Your cake looks delicious Laura! A very tempting fall cake
I hope the Italian plums are still around when I get to Italy in a couple of weeks. I always look forward to the summer fruits and ours haven’t arrived here yet.
How perfect for anticipating Autumn–gorgeous and delish!!
Lovely use of the Italian plums, the slices look so good peaking out of the cake slices;-)
Any cake that’s almond-based rocks! Pair it with caramelized plums and you’ve won me over! Can I have a bite, please?
Oh they are my favourite plums-they’re sold as sugar plums here and I always buy bags of them as they’re so deliciously sweet. Gorgeous recipe Laura!
A great cake! So delicious looking and sounding. Plums are my favorite stone fruits…
Cheers,
Rosa
Add butter, brown sugar, and a splash of brandy – Now that totally sounds like my kinda treat! :)
Perfect cake – I’d really like this tonight with a lovely cup of tea. :)
Caramelized ANYTHING gets my vote, but especially stone fruit!
I didn’t know italian plums were elongated. Here in Spain plums are round and small (and terribly expensive this year!!)
I love fruity cakes, and this must be tasty, juicy and delicate.
This is absolutely stunning!!
I think it’s so hard not to eat the whole thing after you caramelized the plums… I would need a double amount just in case. I’m not sure if I have had Italian plum. The almond cake for plum sounds wonderful. Very simple yet great match. You must have enjoyed tea time… wish I was your neighbor! ;)
caramelized plums? oh how delicious!!! does this sound! I want to dive in!
I love those little Italian plums! And I bet the flavor is perfect with the almond, yum!
Oh, how I adore fruit filled cakes! I don’t bake much with plums, but this looks like a delicious place to start :)
Love all the fall baking! This cake look amazing, and all those yummy juices…..MMMMMmmmmm
Those plums look so super scrumptious! What a perfect end of summer recipe! What will we do without the gorgeous stone fruits :( Oh, right… pumpkin! xo
Oh how I love Italian prune plums! They are most definitely worth waiting for! Especially when you carmelize them and pair them with a luscious almond cake. Perfect for the end of summer or beginning of fall! : )
I just saw these tonight at Whole Foods. I should have picked some up. Your cake looks simply divine. Lovely photos!!!
That combination certainly does sound magical. Lovely photos and I love your beautiful new header too!
Your timing is perfect – a friend just dropped off a bag of Italian plums from her tree. Can’t wait to try this beautiful cake!
this really is the perfect transition to fall recipe. delicious!
Amazing use of plums: your cake is so tempting!
I am yet to find Italian plums here. Would love to try this recipe but I know would be in big trouble. I don’t think I can stop at just one bite.
I spent far too many years just eating plums from my hand…now that I’ve found how amazing they are in baked goods I’m doing the best I can to catch up…this is a must have on my list!
I love plums so much that I rarely bake with them as we eat them fresh before I can even think of a dessert with them! This cake is not only gorgeous ( as all of your desserts are ) but sounds absolutely delicious!
Yum, not sure I could have had the restraint from eating those plums, good job. Almond cake sounds like a perfect match with these plums.
My daughter loves plums, especially this kind. But these would be all for me…the brandy is fabulous, Laura!
Oooh! Italian plums are the best – and these are simply gorgeous!!
The cake does sound lovely with the plums, and really does look amazing! Gorgeous, Hugs, Terra
I love almond sweets of all kinds but you’ve just made this cake even better with the plums. Caramelized plums with brandy? I don’t know that I would have been able to resist as well as you did. I can almost smell the brown sugar/brandy goodness!