But you see, I love plums.
Every year I try a new cake, like the Swiss plum tart (“Waehe”), last year or this Italian Plum tart before. This year I tried something more German with an Italian twist.
It all starts with these plums.
They are depitted and sliced into three slices per half plum. Mixed with some brown sugar, rum and cinnamon.
The dough is a basic ricotta cake, which makes sure it will be moister, and a bit richer than a regular cake. Not much cake dough needed, just for a basic layer, spread out in a springform pan.
The rum-marinated plum slices are arranged in a circular pattern, and sprinkled with some more brown sugar.
Baked at 350F until the sugar and plums are slightly bubbly and the cake browned and risen.
Best with whipped cream and maybe a caramel drizzle. Bon Appetite!
Ricotta Cinnamon Plum Cake (Gluten-free)
ca. 10 inch springform pan
- 1/2 stick unsalted butter (if from the fridge, microwave for 15 seconds)
- 3 oz whole milk ricotta cheese
- 1/2 cup Granulated Sugar
- 1 large egg
- dash of cinnamon
- 1/2 ts vanilla extract
- 1 cup all-purpose glutenfree flour (I used King Arthur Flour’s GF flour)
- 1 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/3 Teaspoon Salt
- ca. 10 relatively firm Italian plums
- 1 TB rum
- 2 TB brown sugar
- pinch of cinnamon
- Preheat oven to 350 degrees. Spray the springform pan with baking spray.
- Slice the plums into half, remove the pit, and slice each half into thirds. Place in a mixing bowl and mix with the rum, sugar and cinnamon, and let marinate while making the cake.
- In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the egg and mix well. Add the vanilla extracts and cinnamon and mix until fully combined.
- Sift together the flour, baking powder, soda, and salt.
- Add the dry ingredients in several smaller portions, mixing just until incorporated.
- Pour the batter into the prepared pan and smooth the top with a spoon (or fingers) as needed.
- Arrange the plum slices on top of the cake in a circular pattern and pour the remaining rum and sugar on top. Sprinkle with 1 TB of brown sugar.
- Bake 45 minutes, or until the cake tester comes out clean.
- Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
- Serve with whipped cream or caramel sauce.