Recipe by prettykitten
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Somebody complained about the taste of baking soda. I can't see anywhere in the recipe where it calls for baking soda.
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.
Delicious! Didn't change a thing, and didn't need to! Sweet, tart, crispy and soft all in one pan.
This is delicious! I would have given it 5 stars, but I had to nearly double the cooking time. It is worth the extra time it takes to bake. When my husband tried it, his eyes got big and said, "Do you have any extra plums?!" So I'll be making another one today and will freeze it.
* 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
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple, old-fashioned blackberry buckle.
Pork tenderloin roasted with firm fresh plums and caramelized onions.
What's cooking in Hagerstown? Cindy's ultimate summer dessert, peach cobbler.