Summer plums are so great, aren’t they? I can eat a dozen in one sitting as long as they are sweet and juicy.
Out of all kinds of plums, I like Italian prune plums. They are perfect to bake with. Here is one recipe that I really love. It is a plum cake made with those Italian plums. The original recipe was featured in NY times from 1983 to 1995. It must have been requested every year until the food editor told its reader to cut out the recipe, laminate it, and put it on the refrigerator door.
The recipe is very simple. There is no liquid but created such a moist cake with just right amount of sweetness and tartness. You will love the crunch subtle cinnamon sugar texture on every bite, too.