Pretty Plum Cake

"This recipe is from a booklet " Bake Fest '96' which after carrying around for 12 years I finally made yesterday with excellent reviews from my family. It calls for a 9" springform pan , I used a 9" square pan with excellent results."
 
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photo by DoubletheGarlic photo by DoubletheGarlic
photo by DoubletheGarlic
photo by DoubletheGarlic photo by DoubletheGarlic
photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
Ready In:
1hr 15mins
Ingredients:
16
Yields:
1 cake
Serves:
10
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ingredients

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directions

  • Topping:.
  • Stir together sugar,flour,cinnamon.
  • With pastry blender, cut in butter until mixture is crumbly.
  • Set aside.
  • Cake:

  • Using electric mixer, beat sugar and butter until fluffy.
  • Beat in eggs one at a time, beating well after each addition.
  • Add vanilla.
  • In separate bowl, sift flour, baking powder, salt.
  • Add flour mixture to butter mixture alternately with milk.
  • Pour into lightly buttered 9" springform pan.
  • Arrange plums cut side up on top of batter; sprinkle with topping.
  • Bake in 350 F oven about 1 hour; test for doneness.
  • Cool in pan on rack, 10 minutes.
  • Glaze:.
  • Stir together icing sugar, milk, and almond extract until smooth.
  • Drizzle glaze over warm cake.
  • Run a knife around edge of pan, release sides of pan.

Questions & Replies

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  1. Bernadette M.
    I made a cake much like the plum streusal recipe from a Homemaker magazine..years ago..my family loved it...I believe the egg whites were whipped and folded in...lost the recipe and have tried many times but he cake never seems to rise like the original recipe
     
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Reviews

  1. Ginger Rose
    I had some plums that needed using so I made this. It was a lovely cake! I forgot the glaze though. Thanks!
     
  2. Elly in Canada
    My selection for PAC, Spring 2009. This recipe is excellent! The cake is light and just sweet enough to be perfect, a great contrast to the tart plums. The topping and glaze simply enhance an already great plum cake. My plums were large so I only used four. Baking time was perfect for my oven; by the way, this cake smells wonderful when it is baking!
     
  3. DoubletheGarlic
    This cake is MOST EXCELLENT! Def. deserving of all 5 stars. It is tangy, sweet, and the base is not too dry. I love the effect of the almond extract in the glaze, and the cake is gorgeous to look at. I only substituted allspice for cinnamon. My plums were v. ripe and juicy, so I kept the cake baking an extra 20 min. to dry the top off a bit more and make sure the base was done. It was perfect. The whole family loved it. Pretty Plum Cake Perfection.
     
  4. Phil the kiwi
    I've made this recipe twice now each with different plums from our trees and both were fantastic. In the second one I added preserved cherries to the base (only because I had some that needed to be used up) and they were delicious but the cake didn't rise as much and was much softer and moist. I also decided to used lemon juice instead of almond extract. Both amendments made a great cake but I think the original recipe is perfect as it is. Thanks for a great recipe, I've had rave reviews.
     
  5. Wendy13
    Very yummy cake. I only had 5 plums and I quartered them. There were more than enough. We will definately make this again!
     
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Tweaks

  1. DoubletheGarlic
    This cake is MOST EXCELLENT! Def. deserving of all 5 stars. It is tangy, sweet, and the base is not too dry. I love the effect of the almond extract in the glaze, and the cake is gorgeous to look at. I only substituted allspice for cinnamon. My plums were v. ripe and juicy, so I kept the cake baking an extra 20 min. to dry the top off a bit more and make sure the base was done. It was perfect. The whole family loved it. Pretty Plum Cake Perfection.
     
  2. Phil the kiwi
    I've made this recipe twice now each with different plums from our trees and both were fantastic. In the second one I added preserved cherries to the base (only because I had some that needed to be used up) and they were delicious but the cake didn't rise as much and was much softer and moist. I also decided to used lemon juice instead of almond extract. Both amendments made a great cake but I think the original recipe is perfect as it is. Thanks for a great recipe, I've had rave reviews.
     

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