Pretty Plum Cake

photo by DoubletheGarlic





- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 8 -12 plums, halved and pitted (I used less)
-
Topping
- 1⁄2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1⁄4 cup cold butter
-
Cake
- 3⁄4 cup granulated sugar
- 1⁄2 cup butter, room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
-
Glaze
- 3⁄4 cup icing sugar
- 1 tablespoon milk
- 1⁄2 teaspoon almond extract
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.
Reviews
-
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!
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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.
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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.
Tweaks
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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.
-
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.