Open-Face Plum Cake

53 Ratings
  • 5 13
  • 4 20
  • 3 15
  • 2 4
  • 1 1

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

Recipe Summary

Yield:
Makes 2 cakes
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Ingredients

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.

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  • 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.

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Reviews (2)

53 Ratings
  • 5 13
  • 4 20
  • 3 15
  • 2 4
  • 1 1
Martha Stewart Member
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
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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