"We used to make this as a great way to sweeten the tart plums from the tree in our yard, but any plums will do. Great when served warm with vanilla ice cream." — prettykitten
Watch video tips and tricks
pitted and quartered plums
1 1/2 cups
sifted all-purpose flour
Made this tonight for my DH and SIL, (sorry I don't care for desserts). They both gave this a solid 5 stars and said that it was really delicious. DH really wanted a second piece but he was already too full. I made this recipe exactly as posted. Thanks so much for posting this recipe. I will keep it in regular rotation, as it was fairly easy to make.
We could taste the baking soda in this recipe.
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.
I was looking for a new way to use our plums when I came across this recipe. This is the best plum desert I've had in a long time and everyone I fed it to thought it was fantastic. I did have to make one change thou, I had to bake it an additional 10 minutes as the center wasn't done. I will diffinently use this one again next year when my plums are ready. Thanks for sharing Mark
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.
Somebody complained about the taste of baking soda. I can't see anywhere in the recipe where it calls for baking soda.
Made this withfresh plums that had to be used up. OMG it was delicious! I served it warm with a bit of whipped cream on the side. This is definitely a keeper!
Delicious! Didn't change a thing, and didn't need to! Sweet, tart, crispy and soft all in one pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 181
What's cooking in Hagerstown? Cindy's ultimate summer dessert, peach cobbler.
Four kinds of milk give this tres leches cake its richness.
Watch how to make this old-fashioned family favorite.