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Open-Faced Plum Cake


Very light and delicious.

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Makes 2 cakes

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Open-Faced Plum Cake photo Save this recipe 1
Makes 2 cakes


  • 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
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  • 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.


  • 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.

Recipe Notes

Edit note

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

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