Reviewed: Oct. 5, 2010

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

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Reviewer:

Mark

Reviewed: Oct. 19, 2010

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.

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23 users found this review helpful

Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Aug. 23, 2011

This was really good! I especially liked the batter for the topping, such a great sweet contrast to the tart plum, next time I will definitely remember to buy some vanilla ice cream to go with this dish!

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3 users found this review helpful

Reviewer:

sweet sakura

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

Reviewed: Aug. 26, 2011

I loved this recipe! The cake is super fluffy and goes well with the tart plums. I used Santa Rosa plums with the skin the very first time. It came out extremely sour. The next time, I put the plums through a food mill to get rid of the skins, and it came out perfect! I've heard that Italian prune plums are good for baking, but I haven't seen any to purchase.

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Reviewer:

dsy

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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Reviewer:

BETHANYWEATHERSBY

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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9 users found this review helpful