Recipe by loof
From Country Home Magazine - lovely served with vanilla ice cream!
Top Review by Engrossed
Yummy! I used Santa Rosa plums from my tree and this was a very tasty dessert. The cake had a nice flavor and texture due to the ground pecans and orange peel. The Plums were very tangy and reminded me of lemons. I used my large square cast-iron pan and this rose a lot and some of the plum juices boiled over so I don't know how anyone makes it in a 9x9. I think next time I'd double the butter and brown sugar and leave out the water because my plums are very juicy.
- 8 tablespoons butter, softened
- 1⁄2 cup brown sugar, packed
- 2 tablespoons water
- 3 cups pitted sliced plums
- 1 3⁄4 cups flour
- 1⁄2 cup finely ground pecans
- 1 cup sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 teaspoons finely shredded orange peel
Directions See How It's Made
- Place 3 tablespoons butter in a 9x9 baking pan. Put in the oven at 350 degrees until butter is just melted.
- Remove from oven and stir in brown sugar and water until combined. Spread to an even layer in the pan.
- Arrange plum slices on top of the sugar mixture in the pan.
- In a large bowl mix flour, pecans, sugar, baking powder, and salt.
- Add milk, 5 tablespoons butter, eggs and vanilla. Beat with a mixer on low speed until combined. Beat on medium for 1 minute.
- Stir in orange peel.
- Spoon batter over top of plums in pan.
- Bake at 350 for 40-45 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 5 minutes.
- Loosen sides of cake from pan and invert onto a serving plate. Serve warm.