I think Italian plums must be in season or something because I’m seeing Italian plum recipes everywhere on social media. For example, one of my favourite bloggers, Jillian Harris, posted an Italian plum galette recipe the other day. And as luck would have it, I received 1 lb of Italian plums in my organic produce bin from Body Fuel Organics last week.
Now I don’t know if I’m storing them incorrectly or if I’m not eating them fast enough or if organic Italian plums just go bad faster than normal ones, but every time I get Italian plums from Body Fuel Organics, I find that they get soft super quick and attract lots of fruit flies. And I very rarely grab a plum and eat it by itself, so more often than not I’m throwing away plums that I never got around to eating and I feel horrible about the food waste.
But that won’t be happening anymore! From now on, every time I get Italian plums in my organic produce bin, I will be making this amazing plum cake. This cake is so moist and the batter is perfectly seasoned with ground ginger and cinnamon. My husband and I ate half the cake the same day I made it, and then I froze the other half for when the baby comes. I know I won’t have time to bake as much as I want when this baby comes, and it’s going to be so nice to have some cake ready in the freezer!
Side note on how to freeze and reheat cake: To freeze cakes or muffins or any pastry, I wrap it tightly in a couple layers of plastic wrap, then I wrap it in a tight layer of tin foil, and then I seal it up in a ziplock bag. This might seem like overkill, but the point is to keep moisture out and prevent freezer burn. To reheat this cake, unwrap all the layers and bake for 10-15 minutes in the oven at 300 degrees F.
Anyone else loving Italian plums? I’d love to hear how you are eating them! Give this Italian plum cake a try and let me know what you think.
Best Italian Plum Cake RecipePrint Recipe
- 1/2 cup unsalted butter, softened
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 5 Italian plums, pitted and sliced into thin wedges
- 1 tsp of white sugar to sprinkle on top of cake
Grease a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit.
In a large bowl, beat together butter, white sugar and brown sugar until fluffy. (I just used my hand mixer).
Mix in eggs, one at a time. Mix in vanilla. Set aside.
In a separate bowl, whisk together dry ingredients - flour, baking powder, cinnamon, ginger, baking soda and salt.
Slowly mix the dry ingredients into the butter/sugar/egg mixture, one cup at a time. Alternate adding one cup of flour mixture with a 1/4 cup of buttermilk and mix well with hand mixer until smooth.
Pour batter into the springform pan, smoothing the top.
Arrange plums however you like on the top, pressing slightly into the batter.
Sprinkle a tsp of white sugar all over the top of the cake.
Bake at 350 degrees Fahrenheit for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool in the pan for about 15-20 minutes before you remove the ring around the pan.