Plum Crumb Cake

"Adapted from Good Food Magazine, August 1987. The prep time does not include 1-1/2 hours to cool."
 
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photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by Muffin Goddess photo by Muffin Goddess
Ready In:
1hr 10mins
Ingredients:
12
Serves:
10

ingredients

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directions

  • Heat oven to 350 degrees. Butter 9" round cake pan.
  • Place 1-2/3 cups flour, the granulated sugar, baking powder, 1/3 cup butter, and the eggs in mixing bowl. Stir with wooden spoon until blended. Transfer to prepared cake pan. Flour fingers and pat dough over bottom and up sides of pan. Fill dough-lined pan with plums.
  • Stir remaining 1 cup flour, the brown sugar, cinnamon, and nutmeg together in mixing bowl. Add 1/2 cup cold butter and rub mixture between fingers until thoroughly blended. Sprinkle crumb topping evenly over plums.
  • Bake cake until golden brown, about 40 minutes. Let cool completely in pan on wire rack.
  • To serve, run knife around edge of pan. Invert cake onto plate, then quickly invert again onto serving plate. Cut into wedges and serve (with vanilla ice cream, if desired).

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Reviews

  1. I had some extra pluots floating around my fruit bin, so this looked like the perfect use for them. Love, love, love the crumb topping on this! It was all I could do to keep myself from picking off all the big crumbs and eating them, lol! Definitely allow this to fully cool and solidify before trying to cut or de-pan it -- it was very juicy with all that fruit in it. I didn' t try this with ice cream, but it went very well with a bit of sweetened whipped cream. Next time I make this, I think I might sweeten the fruit a little bit. The pluots I had were pretty sweet eaten out of hand, but the sweetness of the crumb topping made the fruit seem a bit tart, so I'm sure a little sprinkle of sugar over the cut fruit would help with that. Definitely a keeper, thanks for posting! Made for CQ2 Tex BBQ
     
  2. Made this the other day to use up some extra plums that I'd been given, & it worked out very nicely! It was shared by my other half with co-workers, & I sent along some homemade apricot sauce to go along with it! What can I say ~ IT WAS A BIG HIT, especially when another office worker added some vanilla ice cream to it all! [Tagged, made & reviewed in Please Review My Recipe tag]
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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