Best Open Face Plum Cake Recipes
OPEN-FACE PLUM CAKE
Provided by Florence Fabricant
Categories easy, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch springform pan.
- Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.
- Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.
- Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.
- Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 195 milligrams, Sugar 28 grams, TransFat 1 gram
OPEN-FACE PLUM CAKE
This simple cake recipe showcases the best of late-summer stone fruit. You can use apricots, nectarines, or peaches in place of the plums.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture.
- Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides 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 center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)
OPEN FACE PLUM CAKE
Steps:
- 1. Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture. 2. Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter. 3. 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 center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)
OPEN-FACE PLUM CAKE
To ensure the fruit retains its shape during baking, use plums that are almost -- but not quite -- ripe. They shouldn't be rock hard; rather, they should be soft yet slightly firm. You can use apricots, nectarines, or peaches in place of the plums.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Step 1
- Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture.
- Step 2
- Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter.
- Step 3
- 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 center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)
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