So try not to gasp out loud, but I do not really care for the famed Italian plum tart. I have tried several recipes from reputable and trusted sources. I really tried. Promise. But they often tasted either plain or soggy. I fully accept that I may be the problem. But it is a problem that brought me to this Italian plum and almond loaf, so I can’t be too hard on myself!

Plum Loaf

In an effort to use up the remaining plums no one was eating, I tried a plum cake with rave reviews. It was closer to what I wanted. So then I decided to take that cake idea and revisit it by turning, the last 6 plums, into a loaf and created the exact consistency and flavours I was looking for! And this beautiful loaf was born. And then I went and bought more plums so I could make it again!

For me it is the almond combo and crispy crust that makes it. It balances the juiciness of the plums and makes a terrific loaf that works equally for breakfast, tea or dessert. It’s wonderful warm and great cooled the next day (though slightly softer) too.

I have a beautiful, extra long loaf or bread pan that I inherited from my husband’s grandmother. It bakes a crust and even loaf like no other. But if this is not something you have or can find – the recipe can be halved and made in a traditional 4 x 10 loaf pan. Or cooked in a round 8 or 9 inch cake pan. But it’s hard to beat the presentation of the long pan.

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Plum and Almond Loaf

A delightful Italian Plum and Almond crusted loaf.

Prep Time 10 minutes

Cook Time 1 hour

Servings 12

Author Laura Crawford

Ingredients

• 2/3 Cup Whole Almonds
• 1 Cup All Purpose Flour
• 2 Teaspoons Baking Powder
• 1/4 Salt
• 1/2 Cup Vegetable Oil
• 1 Cup Sugar
• Zest of Orange Lemon or Lime
• 1 Large Egg
• 1/2 Cup Half and Half
• 1/4 Teaspoon Almond Extract
• 6 -8 Italian prune Plums, pitted and halved
• 1/3 Cup Sliced Almonds
• 2 Tablespoons Room Temperature salted Butter
• 2 Tablespoons Sugar

Instructions

1. Preheat the oven to 375 degrees.
2. Line the loaf pan with parchment paper, that comes all the way up the sides. Some folds are fine and add to the rustic loaf and crunchy sides.
3. In a food processor combine flour and whole almonds. Process until finely ground (the flour will allow you to process the almonds without them becoming a paste).
4. Add the baking powder and salt and briefly mix again.
5. In a large bowl whisk the oil, granulated sugar and lemon/orange zest.
6. Whisk in egg.
7. Whisk in almond extract and half and half (milk/cream).
8. Add in the flour combination and whisk altogether until combined.
9. Pour into the parchment lined long loaf pan.
10. Place the halved plums cut side up in a straight line along the top of the batter, being careful to not touch the plums to the sides (or they will burn).
11. In a small bowl combine the room temperature butter and sugar. Then add in the sliced almonds, combine with your fingers and sprinkle in even clumps over the top of plums and batter.
12. Bake for 45 – 60 minutes (depending on the oven) until a toothpick comes out of the batter (not a piece of fruit) clean and the top is nicely brown and crisped.
13. After allowing to cool for 5 minutes, use the overhang of parchment to carefully lift the cake onto a cooling rack. Gently peel back the parchment paper sides and allow to cool.
14. Serve warm or at room temperature.

Plum and Almond Loaf

Ingredients

2/3 Cup Whole Almonds
1 Cup All Purpose Flour
2 Teaspoons Baking Powder
1/4 Salt
1/2 Cup Vegetable Oil
1 Cup Sugar
Zest of Orange, Lemon or Lime
1 Large Egg
1/2 Cup Half and Half
1/4 Teaspoon Almond Extract
6 -8 Italian (prune) Plums, pitted and halved
1/3 Cup Sliced Almonds
2 Tablespoons Room Temperature (salted) Butter
2 Tablespoons Sugar

Directions

Preheat the oven to 375 degrees.
Line the loaf pan with parchment paper, that comes all the way up the sides. Some folds are fine and add to the rustic loaf and crunchy sides.
In a food processor combine flour and whole almonds. Process until finely ground (the flour will allow you to process the almonds without them becoming a paste).
Add the baking powder and salt and briefly mix again.
In a large bowl whisk the oil, granulated sugar and lemon/orange zest.
Whisk in egg.
Whisk in almond extract and half and half (milk/cream).
Add in the flour combination and whisk altogether until combined.
Pour into the parchment lined long loaf pan.
Place the halved plums cut side up in a straight line along the top of the batter, being careful to not touch the plums to the sides (or they will burn).
In a small bowl combine the room temperature butter and sugar. Then add in the sliced almonds, combine with your fingers and sprinkle in even clumps over the top of plums and batter.
Bake for 45 – 60 minutes (depending on the oven) until a toothpick comes out of the batter (not a piece of fruit) clean and the top is nicely brown and crisped.
Use the overhang of parchment to carefully lift the cake onto a cooling rack. Gently peel back the parchment paper sides and allow to cool.
Serve warm or at room temperature.

Don’t even bother to try and not take little nips and pieces off the edges and topping – it’s irresistible!

Looking for more fruit dishes with a crunchy topping?! Try out this delicious Small Batch Apple Crisp.