This is a very light and delicious cake but the ingredients are not enough for two cakes. Great for breakfast or coffee break!

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.

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.

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.

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!

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!

This recipe actually makes only 1 cake.

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!

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!