Rustic Plum Cake

SusanSusan Wilson

A wonderful recipe for late summer. The cake is so beautiful it is a real show stopper.

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Serves 6 - 8
prep time:
45 min
total time:
1.5 hr

Save this recipe 13
Save this recipe 13
Serves 6 - 8
prep time:
45 min
total time:
1.5 hr


  • 2 T. raspberry jam
  • 3 T. brandy
  • 1 pound Italian prune plums, halved and pitted
  • 3/4 c. flour
  • 3/4 c. sugar
  • 1/3 c. slivered almonds
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 6 T. butter
  • 1 egg plus 1 egg yolk
  • 1 t. vanilla
  • 1/4 t. almond extract
  • Powdered sugar
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  • 1

    1. Cook jam and brandy in large non-stick skillet over medium heat until reduced to a thick syrup, 2 - 3 minutes. Add plums, cut-side down, and cook until they shed their syrup, about 5 minutes. Cool in pan about 20 minutes.

  • 2

    2. Preheat oven to 350. Spray 9-inch springform pan with Pam with flour. Process sugar and nuts in food processor until finely ground, 1 minute. Add flour, baking powder, salt and pulse to combine. Add butter and pulse about ten 1-second pulses. Add eggs, vanilla and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed. Batter will be thick and heavy.

  • 3

    3. Transfer batter to prepared pan. Using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown, about 40 - 50 minutes. Cool in pan on wire wrack at least 30 minutes. Remove cake from pan and dust with powdered sugar to serve.

Recipe Notes

Edit note

OK - so this recipe isn't "fast" either. But, it's worth it.

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