Prep 20 mins
Cook 40 mins
From Country Home Magazine - lovely served with vanilla ice cream!
- 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
- 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.
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.
This is very good. I had what are called Basco plums. They are orangeish yellowish in color and don't really slice so I just mashed 3-4 cups in the bottom of an 11x7 pan. And I didn't have any orange peel so Ieft it out. What turned out was a great dessert enjoyed by all. Some had it with ice cream but I enjoyed it dusted with powdered sugar. Yum!
I used 1 1/4 c. whole wheat pastry flour and 1/2 c. soy flour to make the cake a little less of a guilty pleasure, and it was still delicious.The ground pecans in the recipe surprised me, but I think they go especially well with the heartier whole-grain and soy flour I used. Next time I think I'll add a dash of almond extract to bring out the nutty flavor even more.
I don't have a 9" x 9" pan, but I did have a foil roasting/baking pan that is 11 3/4" x 9 3/4", so I used that instead. Although the pan was larger than the recipe called for, the only ingredient I increased was the amount of plums, and it turned out just fine.
Thanks for the recipe! I will make it again.