Reviewed: Nov. 30, 2011

Good recipe for when plums are in season. Used orange zest instead of lemon and added a squeeze of the juice, too.

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Reviewer:

DITTYBEAR

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 10, 2011

Pears can be used instead of plums! I followed the recipe as is, just using peeled and quartered pears instead of plums. Delicious! A drizzle of butterscotch icecream topping and cinnamon finishes it off nicely.

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Reviewer:

stoepm

Reviewed: Oct. 1, 2011

I really enjoyed this recipe. My grandmother used to make something like this but added cinnamon ! Once I quartuard the plums and placed them over the batter, I dusted cinnamon sugar over the top.....It was DELISH !

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Reviewer:

foodie23

Reviewed: Aug. 5, 2011

My husband nor I cared for this cake. It was dry and not very favorable with the exception of the tart plums (mine weren't very sweet). I will not be made again - even to adjust the recipe.

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Reviewer:

Carole

Reviewed: Jun. 27, 2011

Very good cake! Reminds me a lot of my Mom's Pflaumenkuchen. I made it in a springform pan and sprinkled some cinnamon on the batter before laying the plums on their sides. Right before I put it in the oven I sprinkled with some sugar and then 5 minutes before it was done I sprinkled a little more sugar over to form a little crust over the cake. I did not separate the eggs, I just added them whole to the butter and sugar and mix them in well. =) ****** Update: I made it again and used only 2 eggs which made the dough less rubbery and also added in about 1/4 tsp. of salt. Put fresh peach slices on top this time. Really good!

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Reviewer:

Sskemble

Cooking Level: Expert

Home Town: Mountain View, California, USA

Reviewed: Jun. 21, 2011

Love the flavor. I thought the sweetness was just right, but I left out a bowl of powdered sugar for those who wanted more. Also, I have a couple of kids who I knew would balk at seeing the plums, so I pureed them and poured them on top before baking.

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Reviewer:

Robin Smith

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: West Jordan, Utah, USA

Reviewed: Sep. 18, 2010

I really liked this cake. It wasn't a very sweet cake, which I loved, and I really enjoyed it with some whipped cream.

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Reviewer:

ednaliz14

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Easley, South Carolina, USA

Reviewed: Aug. 29, 2010

This was easy to make and rustic, yet elegant looking. I used a springform pan, which worked very well. I also added maybe a tbsp of fresh lemon juice, and used some extra plum slices, layering them in the center of the cake. Served it with Sunday brunch. It is not a sweet cake, but it is definitely a treat.

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Reviewer:

jeanne72

Reviewed: Jul. 4, 2010

I added a struesel topping and added cinnamon and nutmeg to the batter. there was only one problem - I only made one!!!! Everyone loved it and wanted me to make another!!!

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