This Italian Ricotta Cake with Plums is a delightful blend of creamy richness and fruity sweetness, perfect for any occasion. The velvety ricotta base creates a moist, tender crumb, while the juicy plums add a burst of tangy flavor. In just 20 minutes of prep and 55 minutes of baking, you’ll have a dessert that’s as beautiful as it is delicious.
Every bite offers a harmonious balance of textures—smooth ricotta, soft cake, and caramelized plum edges. The subtle vanilla undertones and golden crust make it irresistible. Whether served warm or at room temperature, this cake is a crowd-pleaser that feels both indulgent and comforting. It’s a simple yet elegant treat that’s sure to impress.
Ingredients for Italian Ricotta Cake With Plums
- 2 cups (16 oz/450 g) whole milk ricotta cheese* (at room temperature)
- 1½ cups (12 oz/340 g) granulated sugar
- ¾ cup (6 oz/170 g) butter (at room temperature)
- 3 large eggs (at room temperature)
- Zest and juice of 1 lemon
- 1 teaspoon almond extract
- 1½ cups (7½ oz/213 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 to 4 plums (pitted and sliced)
- Powdered sugar (optional, for garnish)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) springform pan and line it with parchment paper. Set aside.
- In a stand mixer with a paddle attachment or a medium bowl with a handheld electric mixer, cream the sugar and butter until light and fluffy.
- Add the ricotta cheese and beat on medium-high speed for 2 minutes, until well combined and aerated.
- Add the eggs one at a time, then mix in the lemon zest, lemon juice, and almond extract. Beat for 5 minutes, scraping down the sides occasionally.
- In a small bowl, whisk together the flour, baking soda, and salt. Fold this mixture into the wet ingredients until just combined.
- Spread the batter evenly into the prepared pan. Arrange the sliced plums on top, covering the entire surface.
- Bake for 55 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then release the sides of the springform pan and let it cool completely.
- Just before serving, dust the cake with powdered sugar if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Italian Ricotta Cake with Plums is a delightful dessert on its own, but you can elevate it with a few simple additions. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a touch of elegance, drizzle a bit of honey or a sprinkle of toasted almond slices on top. Pair it with a cup of espresso or a glass of dessert wine for a truly Italian-inspired experience.
Storage and Freshness Tips
To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days. If you need to store it longer, wrap it tightly in plastic wrap and refrigerate for up to 5 days. For reheating, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to restore its soft texture.
Recipe Variations to Try
Feel free to get creative with this versatile recipe! Swap the plums for other seasonal fruits like peaches, apricots, or berries. If you’re a fan of nuts, fold in ½ cup of chopped almonds or walnuts into the batter for added crunch. For a citrusy twist, replace the almond extract with orange zest and juice. These small changes can make the cake feel brand new!
Time-Saving Tips for Busy Bakers
To streamline the process, measure and prepare all your ingredients before starting. Use pre-sliced plums or a food processor to quickly pit and slice them. If you’re short on time, skip the stand mixer and use a handheld electric mixer—it works just as well. These small adjustments can help you whip up this delicious cake in no time!
Italian Ricotta Cake With Plums
Ingredients
- 2 cups 16 oz/450 g whole milk ricotta cheese at room temperature
- 1½ cups 12 oz/340 g granulated sugar
- ¾ cup 6 oz/170 g butter at room temperature
- 3 large eggs at room temperature
- Zest and juice of 1 lemon
- 1 teaspoon almond extract
- 1½ cups 7½ oz/213 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 to 4 plums pitted and sliced
- Powdered sugar for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23-cm) springform pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, cream sugar and room-temperature butter until light and fluffy.
- Then add in the ricotta and beat on medium-high speed for another 2 minutes or so, until well combined and aerated again.
- Add the eggs, one at a time, then add the lemon zest and juice and the almond extract. Beat for another 5 minutes, scraping down the sides occasionally.
- In a small bowl, whisk together the flour, baking soda, and salt, then fold into the wet ingredients.
- Spread evenly in the prepared pan.
- Arrange the plums on top of the cake, covering the whole surface.
- Bake for about 55 minutes, until a skewer inserted in the center comes out clean.
- Let cool for 15 minutes in the pan before releasing the sides to let cool completely.
- Just before serving, garnish with a dusting of powdered sugar, if desired.
- Store in an airtight container at room temperature for up to 2 days.
