In Emilia-Romagna, when the air turned crisp and the last Stanley plums hung on the trees, my Grandma would always say: “It’s time for the autumn plum cake!”
This easy plum cake was her way of celebrating the end of the fruit season — a soft, golden cake layered with juicy plums that turned jammy in the oven. The recipe uses those long, dark-blue Stanley plums that ripen until late October or even November in our region.
These plums have firm flesh, a perfect balance of sweetness and acidity, and the stone comes out easily — ideal for baking. If you can’t find them, you can replace them with Italian prune plums, Damsons, or Empress plums — any variety that stays firm and flavorful when baked.
Did You Know? About Stanley Plums
The Stanley plum is a late-season European variety, known for its elongated shape, dark purple skin, and amber-yellow flesh. It’s harvested from September to early November, making it perfect for autumn desserts. Stanley plums are rich in natural sugars and pectin, which help them hold their texture beautifully in baking — they caramelize instead of turning mushy.
Their balanced flavor makes them ideal for cakes, jams, and tarts — and that’s exactly why Italian families love them!
Why You’ll Love This Recipe
- A true Italian family recipe from Emilia-Romagna.
- Perfectly moist, buttery, and fruity — a cozy dessert for autumn afternoons.
- A wonderful way to use up the last plums of the season.
- Easy to make — no mixer or fancy tools required.
Grandma’s Fall Plum Cake Recipe
Fall Plum Cake Ingredients
For the plums:
- 800 g (about 1¾ lb) Stanley plums, washed
- 2 tbsp sugar
For the batter:
- 200 g (7 oz / 1 cup) unsalted butter, softened
- 4 egg yolks
- 150 g (¾ cup) sugar (or 200 g for a sweeter cake)
- 2 pinches salt
- 300 g (2 cups + 2 tbsp) all-purpose flour
- 100 g (¾ cup) potato starch (or cornstarch)
- 1 packet (16 g / 1 tbsp) baking powder
- 4 egg whites, beaten to stiff peaks
To garnish:
- Powdered sugar, for dusting once cooled
Tips & Tricks — In warmer months, you can replace the plums with firm apricots or peaches: the cake will maintain its buttery softness, while the seasonal fruits provide a sweet, fragrant alternative that still highlights the traditional Italian style.
How to Make The Autumn Plum Cake: Step-by-Step Instructions
1. Prepare the plums
Pit and halve the plums. Sprinkle them with 2 tablespoons of sugar and let them rest for about 1 hour to release their juices (1).
2. Make the batter
In a large bowl, beat together butter, sugar, egg yolks, and salt until fluffy and pale (2). In another bowl, whisk the flour, potato starch, and baking powder. Gradually add the dry ingredients to the butter mixture, sifting as you go to avoid lumps.
3. Fold in the egg whites
Whip the egg whites until stiff, then gently fold them into the batter in batches (3), moving from bottom to top to keep the texture light and airy.
4. Assemble the cake
Line a rectangular baking pan (about 25×35 cm / 10×14 in) with parchment paper and lightly butter it. Spread half of the batter with damp hands or a spatula — it’s thick, so take your time. Pre-bake this base for 10 minutes at 180 °C (350 °F).
5. Add the plums and top layer
Arrange the plums cut-side down on the pre-baked base (4). Cover with the remaining batter, again using damp hands to spread it evenly (5).
6. Bake
Bake for 50 minutes at 180 °C (350 °F) or until golden and set (6).
(Nonna’s note: “In my oven I use 200 °C — every oven is different, but 50 minutes is just right.”)
7. Cool, dust, and serve
Let the cake cool completely, then place it on a cutting board, removing the baking paper from the base. Cut into squares of your preferred size (7) — the layers of soft dough and jammy plums will show beautifully in each piece. Dust generously with powdered sugar (8).
NOTE — You can dust the cake with powdered sugar before or after cutting it into squares.
Storage Instructions
This autumn plum cake can be kept at room temperature for up to 3 days, or stored in the refrigerator for up to 5 days. The key is to always keep it in a sealed container, so it stays moist and doesn’t absorb other odors.
You can also freeze the cake for up to one month. For best results, cut it into individual portions before freezing, and wrap each piece separately in foil to prevent them from sticking together. When you’re ready to enjoy, simply thaw at room temperature — the cake will be just as soft and flavorful as when freshly baked.
Delicious Autumn Plum Cake Variations to Try
You can make this classic Italian plum cake even more special with these simple twists. From adding warm spices to trying seasonal fruits, each variation keeps the cake soft, flavorful, and perfect for any cozy autumn day. Here are some ideas to inspire you:
- Cinnamon twist: Add ½ teaspoon of ground cinnamon to the batter for a warm, cozy aroma that complements the sweet-tart plums. This small addition transforms the cake into a more spiced autumn dessert, perfect for tea time or dessert.
- Nutty topping: Sprinkle sliced almonds over the batter before baking. The nuts toast in the oven, adding a delicate crunch and a subtle nutty flavor that pairs beautifully with the soft, juicy plums..
- Dairy-free option: Use plant-based butter. This is a perfect variation for those with dietary restrictions, without compromising on texture or flavor.
Autumn Plum Cake: Easy and Delicious Italian Recipe with the Last Seasonal Plums
Ingredients
- 800 g Stanley plums washed
- 2 tbsp sugar
- 200 g unsalted butter softened
- 4 eggs
- 150 g sugar or 200 g for a sweeter cake
- 2 pinches salt
- 300 g all-purpose flour
- 100 g potato starch or cornstarch
- 1 packet 1 tbsp baking powder
- Powdered sugar for dusting once cooled
Instructions
- Preheat the oven to 180 °C (350 °F). Line a rectangular baking pan (about 30×40 cm / 12×16 in) with parchment paper and lightly butter it.
- Pit and halve 800 g Stanley plums. Sprinkle with 2 tablespoons of sugar and let them rest for about 1 hour to release their juices.
- After 1 hour, in a large bowl, beat together 200 g butter, 150 g sugar, 4 egg yolks, and 2 pinches of salt until pale and fluffy.
- In a separate bowl, whisk 300 g flour, 100 g potato starch, and 1 packet baking powder.
- Gradually fold the dry ingredients into the butter mixture, sifting to avoid lumps.
- In a medium bowl, whip 4 egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in batches, moving from bottom to top to keep the texture light and airy.
- Spread half of the batter in the prepared pan using damp hands or a spatula. Pre-bake for 10 minutes to set the base.
- Remove from oven and arrange the plums cut-side down on the pre-baked base. Cover with the remaining batter, spreading it evenly with damp hands.
- Bake for 50 minutes at 180 °C (350 °F), or until golden and set.
- Remove the cake from the oven and let it cool completely.
- Place the cake on a cutting board, removing the baking paper from the base. Dust generously with powdered sugar, then cut into squares of your preferred size. Each piece will beautifully show the layers of buttery cake and jammy plums.
