Reviews (2)
Add Rating & Review
53 Ratings
5 star values:
13
4 star values:
20
3 star values:
15
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 4 stars
10/16/2013
This is a very light and delicious cake but the ingredients are not enough for two cakes.
Great for breakfast or coffee break!
Martha Stewart Member
Rating: 5 stars
10/21/2011
I love this recipe. I halve the recipe and add a teaspoon of vanilla. I have made it with pears, peaches, cherries and apples in addition to the plums. I like it because it doesn't need a mixer and is low fat. I only bake for 20 minutes and use a spring form pan.
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Gallery
Open-Face Plum Cake
Credit:
James Merrell
Recipe Summary
Yield: Makes 2 cakes
Ingredients
Ingredient Checklist
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
1/4 cup vegetable oil
1 large egg
9 or 10 large black plums, halved and pitted
1/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces, plus more for pans
Cook's Notes
To ensure the fruit retains its shape during baking, use plums that are almost – but not quite – ripe. They shouldn’t be rock hard; rather, they should be soft yet slightly firm. You can use apricots, nectarines, or peaches in place of the plums.
Gallery
Open-Face Plum Cake
Credit:
James Merrell
Recipe Summary
Yield: Makes 2 cakes
Gallery
Open-Face Plum Cake
Credit:
James Merrell
Open-Face Plum Cake
Credit:
James Merrell
Open-Face Plum Cake
Recipe Summary
Yield: Makes 2 cakes
Recipe Summary
Yield: Makes 2 cakes
Yield: Makes 2 cakes
Makes 2 cakes
Ingredients
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
- 1/4 cup vegetable oil
- 1 large egg
- 9 or 10 large black plums, halved and pitted
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces, plus more for pans
Directions
Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture.
Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter.
Combine cinnamon and remaining sugar, and sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft, and a toothpick inserted into center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)
Cook's Notes
To ensure the fruit retains its shape during baking, use plums that are almost – but not quite – ripe. They shouldn’t be rock hard; rather, they should be soft yet slightly firm. You can use apricots, nectarines, or peaches in place of the plums.
Cook’s Notes
To ensure the fruit retains its shape during baking, use plums that are almost – but not quite – ripe. They shouldn’t be rock hard; rather, they should be soft yet slightly firm. You can use apricots, nectarines, or peaches in place of the plums.
Reviews (2)
Add Rating & Review
53 Ratings
5 star values:
13
4 star values:
20
3 star values:
15
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 4 stars
10/16/2013
This is a very light and delicious cake but the ingredients are not enough for two cakes.
Great for breakfast or coffee break!
Martha Stewart Member
Rating: 5 stars
10/21/2011
I love this recipe. I halve the recipe and add a teaspoon of vanilla. I have made it with pears, peaches, cherries and apples in addition to the plums. I like it because it doesn't need a mixer and is low fat. I only bake for 20 minutes and use a spring form pan.
Reviews (2)
Add Rating & Review
53 Ratings
5 star values:
13
4 star values:
20
3 star values:
15
2 star values:
4
1 star values:
1
Add Rating & Review
53 Ratings
5 star values:
13
4 star values:
20
3 star values:
15
2 star values:
4
1 star values:
1
53 Ratings
5 star values:
13
4 star values:
20
3 star values:
15
2 star values:
4
1 star values:
1
53 Ratings
5 star values:
13
4 star values:
20
3 star values:
15
2 star values:
4
1 star values:
1
- 5 star values:
- 13
- 4 star values:
- 20
- 3 star values:
- 15
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 4 stars
10/16/2013
This is a very light and delicious cake but the ingredients are not enough for two cakes.
Great for breakfast or coffee break!
Martha Stewart Member
Rating: 5 stars
10/21/2011
I love this recipe. I halve the recipe and add a teaspoon of vanilla. I have made it with pears, peaches, cherries and apples in addition to the plums. I like it because it doesn't need a mixer and is low fat. I only bake for 20 minutes and use a spring form pan.
Martha Stewart Member
Rating: 4 stars
10/16/2013
This is a very light and delicious cake but the ingredients are not enough for two cakes.
Great for breakfast or coffee break!
Rating: 4 stars
Rating: 5 stars
10/21/2011
I love this recipe. I halve the recipe and add a teaspoon of vanilla. I have made it with pears, peaches, cherries and apples in addition to the plums. I like it because it doesn't need a mixer and is low fat. I only bake for 20 minutes and use a spring form pan.
Rating: 5 stars
All Reviews for Open-Face Plum Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Open-Face Plum Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
