Open-Face Plum Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10tablespoons sweet butter, at room temperature
- 1cup light-brown sugar
- 2eggs
- 1cup flour
- ½teaspoon baking powder
- ½teaspoon salt
- 1teaspoon vanilla
- 1½pounds Italian ''prune'' plums, pitted and sliced
- Confectioners' sugar
- Âľcup heavy cream, whipped
Nutritional analysis per serving (8 servings)
394 calories; 24 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 4 grams protein; 199 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a nine-inch springform pan.
- Step 2
Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.
- Step 3
Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.
- Step 4
Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.
- Step 5
Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream.
Private Notes
Comments
Follow the recipe. I've tried to use different fruit with this recipe and it does not hold up well. However, I used Sunsweet prunes in their juice. This cake is best served the day it's cooked with some rum butter. In making the rum butter make sure to not over whisk the butter causing it to separate. When adding the rum use a low alcohol %. It gives a better taste and is not overpowering. Use it as a side for your guests to use as to their liking. Some may prefer the cake as is.