Authentic Italian Plum Cake Recipe

You’ve likely never had a plum cake quite like this one. Made with sweet Italian plums and a tender, bread-like crust, this dessert is a perfect late-summer or fall treat the whole family will adore. The naturally sweet, slightly tart plums pair beautifully with a soft, slightly sweet dough and a buttery streusel topping.

Italian Plum Cake

This recipe has been in our family for generations. My great-grandmother brought it with her from Germany, and it has become a seasonal favorite that we look forward to every year. It’s simple to make, feeds a crowd, and showcases ripe plums at their best.

How to Make Plum Cake

Start by preparing the crust, which is more like a sweet bread than a traditional cake base. Scalding the milk first and allowing it to cool slightly gives the crust a soft, tender texture. Scald the milk to about 180°F, being careful not to boil it, then let it cool until warm to the touch while you combine the other ingredients.

Activate the rapid-rise yeast in warm water with a teaspoon of sugar to speed the rising. Mix the cooled milk with butter, a beaten egg, sugar, salt, and a portion of the flour, then combine that mixture with the yeast mixture and add the remaining flour until the dough forms a ball that pulls away from the bowl. The dough will be thicker and less airy than standard bread dough, which makes it sturdy enough to hold the plums and streusel.

After the dough has doubled in size, knead briefly, then roll it out to about 1/2 inch thick to fit an 11 x 17-inch baking sheet. Grease the pan well before placing the dough. Once on the pan, let it rise a final 20 minutes so it puffs slightly before arranging the fruit.

Italian Plums

Italian plums are ideal for this cake because they’re sweet but not overly juicy, so the cake doesn’t become soggy. Cut each plum in half, remove the pit, and then halve each half again to create quarters. Arrange the plum quarters in neat rows over the risen dough so every slice has plenty of fruit.

Assembling and Baking

Once the plums are arranged, finish the cake with a generous streusel topping. The topping combines butter, sugar, flour, and a touch of vanilla; cut the butter into the dry ingredients until you have small crumbs that will bake into a crisp, golden crunch. Don’t be timid—cover the fruit liberally for the best texture contrast.

Bake at 375°F for about 12–15 minutes, or until the crust is golden and the streusel is lightly browned. Because the dough is slightly thicker than a typical cake base, this short bake time yields a tender interior and a crisp topping without overcooking the plums.

How to Store Plum Cake

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep it longer, wrap tightly in plastic wrap or place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving for the best texture.

Italian Plum Cake Recipe

This family-friendly dessert is ideal when plums are in season. It serves a crowd, stores well, and makes a lovely addition to holiday tables or casual gatherings.