Reviewed: Apr. 5, 2012

Can you say FANTASTIC??? My family purchased a case of plums for very cheap. I decided to try this recipe after we got tired of eating them plain. So good!!!! I will be making this again, and will be trying it with other fruit as well. I alternated the flour and milk when I mixed it, and eliminated the mess that others spoke of. I might add some sugar to the fruit the next time, but only because prefer my fruit sweetened. Also make sure your using baking powder instead of the soda that another reviewer mentioned. But DELICIOUS! You must try it.

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Reviewer:

Dixi

Reviewed: Mar. 20, 2012

This was delicious and easy to make. We ate it hot right out of the oven. I purchased a 30 oz can of plums and was looking for a plum dessert to use them in when I came across this one. I had one can of plums so I cut the recipe in half and baked in a 9 x 9 glass dish. It still took 45 minutes to bake. I did everthing else the same, but used brown sugar instead of white in the topping.

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Reviewer:

thischicagogirl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 6, 2011

We could taste the baking soda in this recipe.

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Reviewer:

Brigitte B

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Nov. 20, 2011

Delicious! Didn't change a thing, and didn't need to! Sweet, tart, crispy and soft all in one pan.

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Oct. 30, 2011

this is an awesome recipe not to dry or anything undesirable as far as cakes go I personally love it!!!!

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Reviewer:

Ame

Reviewed: Oct. 9, 2011

Mine came out very dry. However it smelt wonderful. Won't make again.

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Reviewer:

noelle

Reviewed: Oct. 8, 2011

This was very good! I made with plums off our tree and received many complements.

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Reviewer:

Newbe

Reviewed: Oct. 2, 2011

I made this with some overripe nectarines and plums from our tree. It was delicious!

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Reviewer:

EMCLAIRE

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Pocatello, Idaho, USA

Reviewed: Sep. 19, 2011

I have never taken the time to rate a recipe, but this one is so good I had to. I will definately be making it again (and would probably be good with many other kinds of fruit as well). The cake is nice and fluffy with a good flavor. The only change I made was a substituted part of the white sugar in the topping with brown sugar.

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Reviewer:

AMANDAYVONNE

Reviewed: Sep. 10, 2011

Excellent plain or with vanilla ice cream! I'd recommend adding the milk one cup at a time so it doesn't splash everywhere when you mix it in. I'd also suggest not softening the butter in the topping and just cutting it into the mixed dry ingredients instead. If it's soft, then the topping is very gooey and not crumbly at all. Tastes fine either way, but it's just hard to glop the topping on the top of the batter if it's gooey.

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