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Plum Cake

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This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.

Source: Everyday Food, September 2009
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
217
  • MS112758803
    5 OCT, 2017
    I added triple the amount of plums, cut them very thin and pressed them into the batter, skin-side up. The addition was a big hit. Be sure to add a little extra lemon zest. The cake is very subtle on its own. A
    Reply
  • georginacoregm
    12 SEP, 2015
    Could u tell me what 3_4 of cup of better is please as only work in g are. Oz
    Reply
    • ladk29087499
      28 SEP, 2017
      Georginacor, you can find the equivalences for everything on google. I am french. I cook American recipes everyday. But the best is to get used to their system. It is easy, faster than the European one and very pleasant.
  • giselepavellegini
    10 FEB, 2017
    I'm Brazilian and I made this cake. It was wonderful, cuddly and soft, the touch of lemon with vanilla made all the difference. I simply loved!
    Reply
  • MS12451588
    28 AUG, 2015
    The baking time has to be wrong on this recipe - it should not take over an hour to bake a small cake. I baked it for the full time and it was very dry. So I used it the next night to make bread pudding, and it shined in that. Otherwise the cake was great tasting.
    Reply
  • vihandeshmukh
    7 APR, 2015
    Awesome cake and recipe. Thank you for the recipe. I will try this plum cake for my daughter. She is a fan of plum cake, so I always order cakes from Monginis online cake shop. They provide online delivery at affordable rates.
    Reply
  • MS10305372
    2 SEP, 2014
    I just saw that they changed the pan size in the online version of this recipe (I was going from the magazine). Guess I should've checked here before baking! :(
    Reply
  • MS10305372
    2 SEP, 2014
    Aren't most traditional cake pans 9-inch? I dug up an 8-inch pan and the cake overflowed, making a mess of my oven. The edges have burned (even with the foil) and as I write this, the center is still raw. I usually don't have these problems with MS recipes...this one surprised me!
    Reply
  • bruceldavison
    15 AUG, 2013
    It was an interesting taste. I enjoyed it but the cake was a bit try. I would reduce the total cooking time by about 10 minutes. Because of this bad first impression, I probably will not make again.
    Reply
  • mysticpris
    10 JUL, 2013
    Hi I made this cake last summer and it was a huge hit, so delicious. I didn't have fresh plums so I used some plum jam my daughter made.
    Reply
  • 2Bee
    25 JUL, 2012
    Is as delicious as it looks. A recipe to be shared and kept.
    Reply

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