I love stone fruits – especially peaches, nectarines and plums. When I was a little kid we had a peach tree in the backyard and my mother said I would stand under the tree waiting for a peach to drop into my hands. Even now as an adult I am never prepared for the sweet juices that run down my face.

The Italian plum is sometimes called prune or Stanley. They ripen at the end of summer.

This recipe for Italian Plum Cake is from David Tanis’ cookbook “A platter of figs, and other recipes”. It’s pretty simple to make with very few ingredients.

Italian Plum Cake

1 cup unblanched almonds

1/2 cup sugar, plus about 1/4 cup for topping

1/3 cup all-purpose flour

1/8 teaspoon salt

2 large eggs

1/2 cup whole milk

4 tablespoons sweet butter, melted

2 pounds Italian plums, pitted and sliced thickly

Preheat the oven to 350*F. Butter a 10-inch tart pan or springform pan. Put the almonds and 1/2 cup sugar in a blender or food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more.

Transfer the mixture to a bowl. Beat the eggs with the milk and stir in the melted butter. Add the egg mixture to the almond mixture and whisk for a minute or two until the batter is smooth.

Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top in a circular pattern. Sprinkle sugar generously over the plums. Bake for 40 – 45 minutes. until the top is golden and a paring knife inserted into the center comes clean.

This cake is best served within a few hours of baking.