Free Shipping on 3 TasteBooks or more

Open-Faced Plum Cake

deborahdeborah

Very light and delicious.

servings:Makes 2 cakes

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plus 1 tablespoon sugar
  • 1/2 cup whole milk (I use skim)
  • 1/4 cup vegetable oil
  • 1 large egg
  • 9-10 black plums halved and pitted
  • 1/4 teaspoon cinnamon
  • 2 tablespoons cold unsalted butter cut into small pieces
Open-Faced Plum Cake photo

directions

  • 1

    Preheat oven to 400°.

  • 2

    Butter or spray PAM two 9" round cake/pie pans.

  • 3

    Whisk together flour, baking flour and salt. In a separate bowl, combine 3/4 cup sugar, milk, oil and egg. Fold into flour mixture.

  • 4

    Divide batter evenly between prepared pans and smooth tops.

  • 5

    Arrange plums, cut side up, over batter. It will seem like you hardly have any batter but don’t worry.

  • 6

    Combine cinnamon and remaining sugar, and sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft and toothpick inserted in center comes out clean, 30-35 minutes. let cool.

MY VERSION:

  • 1

    Instead of plums I use 2 bags of frozen organic mixed berries - one bag per pie. After you divide the batter between the two pie pans, empty bag of frozen berries on top. No need to mix them in. The batter surrounds the berries when it cooks.

  • 2

    I then sprinkle cinnamon sugar and dot with brummel and brown.

notes

Cakes are best the day you make them; leftover cake is great for breakfast the next day.

Ratings

MY RATING

You must be logged in as a member
to rate recipes. Log In or Join.

reviews

add your review

You must be logged in as a member to review recipes. Log In or Join.


more food from around the web


Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.