Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A sweet warm end to any meal. Be sure to sift the flour before baking. Each cup of sifted flour should weight 4 ounces. If using Italian plums do double or triple the amount. If you don't have buttermilk just add 1 tablespoon to a 1 cup measuring cup then fill with milk, let sit 10 minutes.

Ingredients Nutrition


  1. In mixing bowl, cream sugar, oil and eggs until fluffy.
  2. Alternate in the buttermilk and vanilla with the sifted flour, salt and baking powder.
  3. Spread batter in greased and floured 9" x 14" glass pan.
  4. Top with rows of plum slices.
  5. Combine crumb topping ingredients and mix until crumbly.
  6. Sprinkle crumbs over plums.
  7. Bake at 350� approximately 1 hour or until tested done.
  8. Cut and serve warm with a scoop of vanilla ice cream.
Most Helpful

I found it to be excellent. Not dense for me at all! I give samples to people who stop at my Farmers Market, and they usually place an order for it!

pammyowl September 13, 2011

This is indeed a dense cake. I used nowhere near 6-8 plums. Maybe our greek plums are much, much smaller but I used 22 for this cake. Good thing I had that many! Otherwise, delicious.

evelyn/athens October 11, 2003

A fairly dense cake with a muffin-like texture. The crumb topping completely covers the plums so there's no need to arrange them artfully. The second time I made this cake I simply cut my plums in half and overlapped them closely on the batter. The cake tends to be a bit dry so the more plums, the more moist the cake. I easily used 30 plums. The baking time was right on.

sugarpea October 04, 2003