Reviewed: Sep. 22, 2008

Quick and easy! Who doesn't want that.

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Suzy Homemaker

Cooking Level: Expert

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Reviewed: Sep. 21, 2008

I used plums only as I did not have blueberries on hand. Delish!! Everyone must try!

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Diane

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Reviewed: Sep. 17, 2008

I cut back on the white sugar and used a little over 1/2 a cup. I think a cake that is less sweet helps to bring out the taste of the fruit. I also substituted half of the flour with whole wheat flour. I also followed someone's suggested and mixed the blueberries among the plum slices. The guests loved this dessert, and with all of our plum trees, I will be sure to serve this again!

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Candice

Cooking Level: Intermediate

Home Town: Borden, Indiana, USA

Living In: Trondheim, Sor-Trondelag, Norway

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Reviewed: Sep. 8, 2008

It was delicious. Mind you since I had large plums and frozen blueberries it took over 1 hour to cook. But it was still delicious.. =o)

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megara26

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Reviewed: Aug. 28, 2008

This cake was delicious. The only change I made was to sprinkle some cinnamon/sugar on top before baking...sort of an after thought when I realized there were no spices in the cake. Next time I might 1/2 tsp cinnamon or nutmeg to the batter. I used very ripe Italian plums (the oval ones) and just halved them. The blueberry/plum combo was wonderful. Would be great served with spiced whip cream as well.

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Aug. 13, 2008

This was a really nice moist cake and the fruits were cooked just right.I had pluot plums on hand so that is what i used.Mine turned out more purple ish in colour than pink but it still looked and tasted delicious! With every recipe i do,I have to lower the temp down a little.Baked mine at 325 because my oven really heats up.Took only 45 minutes to bake

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Aug. 11, 2008

loved this!

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Cindy

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Reviewed: Aug. 9, 2008

I had a lot of plums that needed to be used, so I decided to try this. I left out the blueberries and used butter in the brown sugar mixture, but margarine in the cake part. Baked in 12 muffin tins, because I couldn't find a cake pan. It worked great! They don't come out of the tins perfectly, but still look very nice!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2008

Simple yet very yummy. I decreased the amount of sugar to 3/4 cup and I didn't put the brown sugar coating in the pan and it was still delicious. I think I might add more plums and blueberries next time.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

this recipe was great! it was very pretty and the best when it was still warm from the oven. i had to cook it a bit longer, it was a bit tricky to make sure the toothpick was clean in the center with the blueberries. i will make this again when i have guests to impress.

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Rachel

Cooking Level: Intermediate

Living In: Clonmel, County Tipperary, Ireland

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Reviewed: Jul. 20, 2008

First time ever making this cake and it's terrific! It didn't look as nice as the picture but it sure tasted great! I added the lemon zest and an add'l 2 TBL of flour like another reviewer suggested. As soon as hubby is back from over seas I'll make this for him. =)

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KarLee

Cooking Level: Expert

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Reviewed: Jul. 17, 2008

So easy yet all were impressed. I did use more than four plums though. I think that's because I had small plums. Also, my plums were very ripe and after baking there was not much definition of each slice. So it wasn't as pretty as the picture. I also used frozen blueberries. Which were pretty much jelly when I was done. Still, it was pretty and so so so yummy. I will make again and again and again.

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QUEENHONEYBEE

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Reviewed: Jul. 12, 2008

change to 9 servings to fit my 7" tin. used mix of applesauce and butter for the cake. halfed the sugar. delicious when freshly baked.

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Na

Cooking Level: Beginning

Home Town: Sham Tseng, New Territories, Hong Kong

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Reviewed: Jul. 5, 2008

It's ok...followed the recipe as directed and it did turn out pretty but is was just ok in flavor.

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JILLENA

Cooking Level: Intermediate

Home Town: Citronelle, Alabama, USA

Living In: Montevallo, Alabama, USA

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Reviewed: Jun. 23, 2008

I tried this recipe with plums and blackberries. Perhaps my fruit was off or something, but there was a mysterious bitter taste that pretty much ruined the cake topping for me. I did add lemon zest and juice to the cake which was great. I just need to figure out something new for the fruit topping. Maybe peaches next time...

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MHOEFFER

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Reviewed: Jun. 23, 2008

This is a wonderful cake recipe. But I don't recommend making it without the fruit and margarine/brown sugar mixture. It would be too dry without it. Any fruit works well. I did mine with canned pineapple and plums, since the plums I had were a little soft they didn't hold up well when I cut them. I also substituted butter and added orange zest. Overall, I was very satisfied!

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Mom2Tommy

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

Wow, this was sooooooo good! This was probably my favorite cake ever--the cake texture was great and the slightly tart plums balanced nicely with the super-sweet syrup. I didn't use blueberries and I loaded up the pan with lots of plums. I doubled the brown sugar/butter mixture and added 1tsp of fresh lemon zest to the cake batter.

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Jewissa

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Davis, California, USA

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Reviewed: May 19, 2008

it is not good , the cake moist has no flavor

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mjj123

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Reviewed: May 11, 2008

Amazing. Mine needed about 15 min extra in the oven for the middle to set up, which make the edges a little crisp, but in a tasty way. I used plums (no berries). I plan to make it again with peaches or nectarines. Mmmm! This was a hit for dessert on Mother's Day with some vanilla ice cream.

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