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Open-Face Plum Cake

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Recipe photo courtesy of James Merrell

This simple cake recipe showcases the best of late-summer stone fruit. You can use apricots, nectarines, or peaches in place of the plums.

Source: Martha Stewart Living, September 2007
Yield

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
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  • maria_s
    16 OCT, 2013
    This is a very light and delicious cake but the ingredients are not enough for two cakes. Great for breakfast or coffee break!
    Reply
  • motherwell2
    21 OCT, 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.
    Reply
  • CariO
    3 OCT, 2008
    This cake was delicious especially with a little vanilla ice cream. It says to let the cake cool but I think it's much better warm.
    Reply
  • CariO
    3 OCT, 2008
    This cake was delicious especially with a little vanilla ice cream. It says to let the cake cool but I think it's much better warm.
    Reply
  • eiramc
    27 SEP, 2008
    We love this cake at my house! It is quick, easy, and delicious. We have made this with whole wheat pastry flour, used pear slices, and sprinkled it with brown sugar and butter--depending what we had on hand. It always turns out great!
    Reply
  • NikC
    24 AUG, 2008
    I liked this cake. It reminds me of fruit cakes my Austrian Oma would make. It is a recipe for TWO cakes. The fruit on top makes up for the thin cake, which really rises in the oven. If you only make one, like others suggested, it will not be fully cooked in the center after 30-35 mins. I would highly recommend slicing the plums instead of halving them, making the plums cook faster (my halves were not fully cooked) and easier to eat. And icing sugar sprinkled on top finishes it off perfectly!
    Reply
  • BrianJC
    24 JUL, 2008
    This recipe actually makes only 1 cake.
    Reply
  • sonya_loretta
    5 JUL, 2008
    This cake is great served with ice cream or fresh whipped cream and coffee. It it's not the ooey-gooey, super-sweet confection of a dessert that your kids will love, but when made with fresh-picked in-season fruits (I've made it with both peaches and plums many times), it gives the adults an excuse to enjoy dessert, too!
    Reply
  • EWjunk
    2 JUL, 2008
    I didn't care for this cake. It reminds me of a german plum cake my mom made that was too dry for my liking. The texture is like a cakey cookie. The cake layer is very thin (1/2" of batter in pan) and since it has no butter or flavorings, it just doesn't taste like anything. If you're looking for a nice, moist, buttery cake, this isn't it. Also, test the cake for doneness at 25 mins - by the time the cake gets "dark golden" it will be ruined - mine were light brown and yet quite done!
    Reply

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