Comments on: dimply plum cake

By: Cristina

Cristina — Tue, 10 Nov 2009 20:33:15 +0000

Just made this cake and had the same problem as Katherine (#92). The area around the plums and underneath them is completely underdone, so much to the point that we’ve actually had to eat around some pieces (the cake itself is delicious!) I wasn’t able to bake the cake any longer for fear of drying/burning. Maybe the dome of skin prevents moisture from evaporating? Is it better to peel the plums, then toss in flour or cornstarch to prevent too much leaking?

By: Symphonic Chef

Symphonic Chef — Wed, 04 Nov 2009 07:02:25 +0000

i think this is the most beautiful cake. The top picture reminds me of one of those walls that is made of old wine bottles laid in cement. Does anyone know what i’m talking about?

By: Kate

Kate — Mon, 14 Sep 2009 22:12:49 +0000

Can I tell you how much I love this recipe? ‘Cause I love it dearly. This is my go-to summer cake. Thank you for sharing!

By: Mikaiya

Mikaiya — Wed, 26 Aug 2009 16:05:55 +0000

Blogged this today- I made it over the weekend, and it came out different… but delectable. My favorite plum recipe by far. Thank you!

By: Meghan

Meghan — Mon, 24 Aug 2009 17:33:00 +0000

I made this cake for a backyard barbeque. It was okay, but I think the key is to have really ripe plums. Seems obvious in retrospect, but mine weren’t great and I think that really affected the moistness of the cake. I’m giving it a second try though, since the batter was so delicious before baking…

By: KCorax

KCorax — Sat, 22 Aug 2009 17:07:49 +0000

Made mine. They are in the oven now. I made them in a cupcake mold. I chopped up fruits and made eachone a different flavor. Let’s see if they will be edible (I’m a bad cook).

By: Noa

Noa — Fri, 21 Aug 2009 13:51:42 +0000

I made this cake last weekend, where it was plished off in one sitting by happy guests. I added about a teaspoon (one short pour) of almond extract, and otherwise followed the recipe. That made it really outstanding. Thanks, good luck with the birth!

By: Jimmy Mac

Jimmy Mac — Thu, 20 Aug 2009 20:13:48 +0000

My Grandmother, from Austria made this. I’m not sure how close this to her recipe. BUT it sure does LOOK EXACTLY LIKE IT!! Now, I can’t wait to try this. She Died in 1985 at 93yrs old.
We always looked forward to Grams Plum Kuchen…and Plum Dumplings (another Austrian/Germanic recipe)
THANK YOU…

By: Jenna Marie

Jenna Marie — Mon, 20 Jul 2009 22:41:07 +0000

Update: success! I sliced the peaches real thin, then made two layers of cake and peaches. I also subbed almond extract for the vanilla. I topped it with the crumb topping from the Big Crumb Coffee Cake recipe and I must tell you, it is divine. It needed some extra time in the oven, but it is just lovely. Thanks for the inspiration!

By: Jenna Marie

Jenna Marie — Mon, 20 Jul 2009 18:53:01 +0000

I’m about to make this with peaches and was wondering if you think it would work to add the crumb topping from your “Big Crumb Coffee Cake” to this base? Maybe I’ll just be bold and try it…