Open-Face Plum Cake

By Florence Fabricant

Published August 30, 1986

Total Time
1 hour 15 minutes
Rating
4(74)
Comments
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Featured in: FOOD; FOR THE BAKER, RIPE, FRESH FRUIT COMES TO THE FORE

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Ingredients

Yield:6 to 8 servings

  • 10 tablespoons sweet butter, at room temperature

  • 1 cup light-brown sugar

  • 2 eggs

  • 1 cup flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon vanilla

  • 1 ½ pounds Italian ''prune'' plums, pitted and sliced

  • Confectioners' sugar

  • ¾ cup heavy cream, whipped

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

42 grams carbs; 103 milligrams cholesterol; 393 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 2 grams fiber; 197 milligrams sodium; 4 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour a nine-inch springform pan.

  2. Step 2

    Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.

  3. Step 3

    Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.

  4. Step 4

    Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.

  5. Step 5

    Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream.

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Ratings

4 out of 5
74 user ratings
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Comments

W. Sparks

Follow the recipe. I've tried to use different fruit with this recipe and it does not hold up well. However, I used Sunsweet prunes in their juice. This cake is best served the day it's cooked with some rum butter. In making the rum butter make sure to not over whisk the butter causing it to separate. When adding the rum use a low alcohol %. It gives a better taste and is not overpowering. Use it as a side for your guests to use as to their liking. Some may prefer the cake as is.

W. Sparks

Follow the recipe. I've tried to use different fruit with this recipe and it does not hold up well. However, I used Sunsweet prunes in their juice. This cake is best served the day it's cooked with some rum butter. In making the rum butter make sure to not over whisk the butter causing it to separate. When adding the rum use a low alcohol %. It gives a better taste and is not overpowering. Use it as a side for your guests to use as to their liking. Some may prefer the cake as is.

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