It's delicious served alone or alongside a scoop of vanilla ice cream. Bonus, if you can't find Italian plums than you can use any stone fruit. It really is simple to throw together, and pretty foolproof once it hits the oven. Italian Prune Plums Why you will love this easy summer plum cake Whenever I see them, I make sure to stock up to make this delicious cake. They make their appearance in late summer and early fall for a few weeks. They are sometimes a rare find in supermarkets, as their season is quite short. When cooked, Italian plums impart a sweet jammy consistency that turns the prettiest hue of pink when their juices are released. This cake uses Italian plums, also called Italian prune plums or European plums. They look different than the commercial plums available in supermarkets here in the United States. Italian plums have an oblong shape, and their skins are more cloudy than shiny. While the original is delicious, I have adapted it over the years by adding almond flour, brown sugar, cinnamon, lemon zest, and my secret ingredient (keep reading to find out). This one stood out since it was the first time I had heard of Italian plums. I then had the pleasure of sifting (no pun intended) through all of them when the party was over. My mom had guests write their favorite recipes on recipe cards (remember those?). I was first inspired to make this cake after being gifted the Original Plum Torte recipe by Marian Burros, at my bridal shower. Why you will love this easy summer plum cake.Late summer plums are mixed into a simple batter with hints of vanilla, cinnamon, lemon, and a secret ingredient that makes this a dessert meant for sharing. When those first cooler days in September signal the coming of autumn, it's time to go to the market for Italian prune plums and bake up this delicious easy summer plum cake.
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