Open-Face Plum Cake
This simple cake recipe showcases the best of late-summer stone fruit. You can use apricots, nectarines, or peaches in place of the plums.
Martha Stewart Living, September 2007
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Credit:
James Merrell
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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.