Plum Cake
photo by Rita1652
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
-
Cake
- 354.88 ml sugar
- 118.29 ml canola oil
- 2 eggs
- 236.59 ml buttermilk
- 709.77 ml sifted all-purpose flour (12 ounces sifted flour)
- 2.46 ml vanilla
- 14.78 ml baking powder
- 4.92 ml salt
-
Fruit Topping
- 6-8 fresh plums (pitted, sliced or quartered)
-
Crumb Topping
- 236.59 ml brown sugar, packed
- 88.74 ml all-purpose flour
- 7.39 ml cinnamon
- 88.74 ml butter
- 236.59 ml chopped hazelnuts
directions
- In mixing bowl, cream sugar, oil and eggs until fluffy.
- Alternate in the buttermilk and vanilla with the sifted flour, salt and baking powder.
- Spread batter in greased and floured 9" x 14" glass pan.
- Top with rows of plum slices.
- Combine crumb topping ingredients and mix until crumbly.
- Sprinkle crumbs over plums.
- Bake at 350� approximately 1 hour or until tested done.
- Cut and serve warm with a scoop of vanilla ice cream.
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Reviews
-
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.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey