An Italian Plum Almond Streusel Cake to delight your guests with its dense moist crumb, topped with pools of soft jammy plums and almond streusel topping.
I’ve never actually baked with Italian plums before. These plums were always enjoyed plucked straight off my Zia’s tree, who so generously shared her bounty with us.
If memory serves me, it wasn’t an overly big tree by any stretch. Only reaching to about 10 feet in height, or so it seemed to my younger self. As this winter tree is now being enjoyed by another nurturing family, I contend myself with the store bought variety.
They’re just as wonderfully luscious as the ones grown in our own back yards. These Italian prune plums are also exceptional if you favour canning or even hydrating your fruits.
IS IT A PRUNE OR IS IT A PLUM?
They are actually Freestone plums, meaning that the pit easily separates from the flesh. These are the plums that are most often dried out to make prunes.
Available during late summer to early autumn, these prune plums have a distinctive oblong shape. Its skin is tinged a deep purple with a reddish blueish hue and reveals a firm juicy flesh when bitten into.
They’re quite the delectable fruit and you’ll find that they hold up well in cooking or even baking.
Once baked the purple hue is transformed to a fuchsia like brightness, crowning the cake in pools of soft and sweet jammy goodness.
The streusel topping and the sliced almonds are totally optional here and really just as wonderful without it.
However, I thought to put to use the extra streusel I had in my freezer after making these outrageously good Raspberry Crumb Muffins.
It adds such a lovely contrast in texture, not to mention how prettily they compliment this jammy cake.
Its rustic. Its simple and super yummy! Also…it makes tea time and coffee time that much more enjoyable!
If you love fruity topped cakes as much as I do, then you might also enjoy these other fruit topped desserts:
Happy baking dear friends!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Italian Plum Almond Streusel Cake
Ingredients
STREUSEL TOPPING
- 4 tablespoons all purpose flour
- 4 tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cubed
FOR THE CAKE
- 1/2 cup unsalted butter softened
- 2/3 cup brown sugar firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup all purpose flour
- 1/2 cup almonds very finely ground
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 2/3 cup sour cream full fat
- 7 italian plums halved and pits removed
- 1/4 cup sliced almonds
- powdered sugar for dusting
Instructions
STREUSEL TOPPING
- In a small bowl, mix together the CRUMB MIXTURE ingredients using your hands or a food processor just until the mixture resembles coarse crumbs.
- Refrigerate till ready to use.
FOR THE CAKE
- Grease an 8 inch round spring form pan, line with parchment paper then grease the parchment paper. Set aside.
- Preheat the oven to 350 degrees F.
- In a large bowl beat together the softened butter with the brown sugar until fluffy.
- Beat in the eggs one at a time just until combined.
- Stir in both the vanilla and almond extracts.
- In a medium sized bowl, whisk together the flour, finely ground almonds, baking powder, baking soda, cinnamon and salt.
- Stir the flour mixture into the butter mixture alternating with the sour cream, making 3 additions of the flour and 2 of the sour cream, just until smooth.
- Scoop the batter into the prepared cake pan and smooth the top with the back of a spoon.
- Slice the plum halves length-wise into 1/4 inch slices and while keeping the slices together place them in clusters over the cake batter.
- Sprinkle the streusel topping between and around the sliced plums and top with the sliced almonds.
- Bake in the preheated oven for about 40 to 45 minutes or until a cake tester inserted in the middle comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before releasing it from the pan.
- Once completely cooled dust the cake with powdered sugar, slice and enjoy!
Wow that is one beautiful cake. I love plums but never cook with them. You’re photos are amazing!
Thanks Julie, plums are a wonderful fruit to bake with and holds its shape quite well when baked! One of my favourite Fall fruits!
This is just lovely. I adore this sort of cake and with plums looks divine. Thanks for posting this perfect for fall dessert. T
Thanks Teresa! I too love simple fruity cakes such as this one. Its a perfect teatime dessert!
Loved this cake since I first saw it! Rustic, simple, delicious, with seasonal fruit, just how I it. That streusel topping must be optional, but I bet it’s super good in every bite 😉 .
Yes the streusel topping really elevates this simple cake and adds another layer of textures! Perfect for any occasion. Thanks so much!
Marisa, this is just LOVELY! The recipe sounds incredible and cozy, and your photography for this post is really beautiful. Thank you for sharing!
Hi! Thank you for your lovely comment…this cake is truly a delight to cozy up too with your favourite hot beverage.
Capo lavoro Marisa! We still have some of these plums at the local market, so it isn’t too late to prepare this beautiful dolce.
Grazie Bella…that’s so kind of you! I too am still seeing these yummy plums at local grocery stores and nearby markets…they’re my favourite and also they hold up so well to baking. Hope you get to try it!
I can’t get enough of these Italian plum coffee cakes. I want to try your version. It looks delicious.
Linda, I’ve yet to find a version I didn’t like! That warm and sweet jammy goodness with crunchy almond streusel is irresistible! Thanks for dropping by 🙂
A simple but gorgeous cake! Pinning to try.
It really is quite simple and yet perfect for any special occasion. Thanks Colleen!
My gosh, this is simply a stunning cake! Rustic cakes like this are my favourite. I would definitely be reaching for a slice at breakfast, then again with my afternoon tea!
Hubby and I did just that and to the last crumb! Thanks Nicole.