Open-Face Plum Cake


Preheat oven to 400*. Butter two 9" round cake pans. Whisk together flour, baking powder and salt. In a separate bowl combine 3/4 c sugar, the milk, oil and egg. Fold into flour mixture.

Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut side up, over batter.

Combine cinnamon and remaining sugar and sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft and a toothpick inserted into the center of the cakes comes out clean- 30-35 minutes. Let cool.

Servings: Makes 2 cakes
Time to Prepare: 10 minutes plus baking time

Submitted By: Betsy
Original Source: Martha Stewart Living

Cakes are best the day you make them; leftover cake is great for breakfast the next day. (This is their tip) You can use plums, apricots, nectarines or peaches according to the recipe. I expect pineapple would work well also and pears would probably work too. I forgot the butter dots on the cake top and I didn't miss them. The recipe advises to use fruit that is just shy of being fully ripe- not hard but not soft. The apricots I used were a little over-ripe and they were awesome however.

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