Recipe by Carol
"This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated."
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1 1/4 cups
plums, pitted and sliced
Thank you for the recipe. The cake was very easy to make. I liked that it was light and not very sweet. I served it reheated with some apple pie ice cream (limited edition from Edy's) and vanilla ice cream. Here are some tiny changes I made:
4 eggs instead of 3, because I had one leftover, light brown sugar instead of white sugar, I added some spices like cinnamon, nutmeg and 1 tsp. vanilla. I mixed the lemon zest with the plums instead and coated them with a little bit brown sugar, which made them sweeter and look glossy at the end. I didn't know what a tube pan was, so I used my pie form. It looked pretty (rustic) and I will definetly make it again in the next days, but with asian pears. I will report on how it turned out. Hope that helped. :)
Update: I did make a cake with asian pears but I used a new recipe for a walnut pie crust (interesting recipe). Just wanted to let you know that the pears baked beautifully, in case you were curious. I was very surprised how firm they stayed. I expected them to turn out soft and soggy because of their high water content. The flavor was mild.
I'm not sure why this is getting such rave reviews. No one in my house really liked this much. Maybe if you put in other fruits in addition to plums it would be better. I made it just as directed, but in a bunt pan. Guess I'm still looking for a way to use up those extra plums.
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!!!
One of my husband's favorite food. I too added sugar on top of the cake to add sweetness (brown sugar). I don't have to worry about refridgerating this cake, it's gone in a flash!
The cake is very good although I usually don't make recipes that reuire stiffening egg whites.
The cake is light and sweet, not heavy. However, the skins on my plums are sour and I need to sweeten them to make it a better tasting recipe. I sprinkled powdered sugar on them and it helped a little.
Again, very good overall.
This cake is so yummy and light. It's perfect for a summer evening. My husband LOVED it and he doesn't usually care for desserts. The only change I made was to include some brown sugar with the plum layer and I used an 8inch cake pan (I don't have a tube pan). But it still came out wonderfully. I will make this often.
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!
The cake itself was very very dry and even after coating the plums in brown sugar and 1/2 tsp of almond extract and serving it with ice cream, I feel this recipe was not something I would bother with again. Sorry!
* 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: 82
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