Comments on: dimply plum cake

By: Jolene

Jolene — Fri, 10 Feb 2012 11:56:41 +0000

I made this cake 2 days ago. I used very sweet plums and followed the recipe to the tee. The cake turned out delicious, and the following day it was more moist and yumm. However, the plums turned extremely sour after baking. :( We had to remove the plums from the cake, in order to eat and enjoy the cake. Any reason why the plums turn sour after baking?

By: Jacklyn

Jacklyn — Wed, 12 Oct 2011 03:03:33 +0000

Made it. Loved it. so did my family! Everyone had seconds, served with whipped cream! Photos at my blog http://jacklyncremer.wordpress.com/2011/09/05/motivater-3/

By: Dalit

Dalit — Sat, 08 Oct 2011 21:04:29 +0000

Just made this! without the oil though…
Delicious, thanks :-)

By: Claire

Claire — Sat, 17 Sep 2011 21:33:18 +0000

Just made this with lemon zest & peaches from my grandmother-in-law. I didn’t have any vanilla in the house (travesty!) so I added a little lemon juice. The house smells FANTASTIC and the cake is incredible.

By: Kasia

Kasia — Sun, 11 Sep 2011 14:49:06 +0000

I made this lovely cake last night because of an overabundance of organic plums that took over my kitchen, it turned out amazing and the whole house smelled like Christmas, cinnamon and orange perfumed my home, simply wonderful :) The cake was just what I wanted, sweet and flaky but still moist, I cant wait to make it with different season fruit while adjusting the spices in it, but cinnamon and that orange were simply sublime, I also grated the orange zest right above my batter so the little bits of essential orange oil went in as well.

Last week I made your roasted pepper and mozzarella salad, also a big hit, thank you :)

kasia

By: JMT

JMT — Wed, 07 Sep 2011 15:27:23 +0000

Thanks for the tip Scientific Baker! I ended up doing a 9×9 – I think my oven temperature was off, unfortunately, but it came out – just a little too dry. I did cherries with orange zest and mint. I also made a sauce with more cherries, the juice from the orange, and a little mint and vanilla. With fresh whipped cream and the tart sauce, it was delicious.

My pathetic little hand mixer almost konked out with the 10 minutes of mixing though. I really should replace it – it’s a hand-me-down from my grandma and the box has a price sticker for $2.50. It throws sparks sometimes just for excitement.

5×5 rows with the cherries. I want to try this again with yellow peaches!

By: Scientific Baker

Scientific Baker — Wed, 07 Sep 2011 04:04:40 +0000

This is one of my favourite cake recipes and now that blue plums are in season I’m pretty sure I’m about to obliterate my diet. I use cardamom and some nutmeg in place of the orange zest as my incredibly weird hubby does not like citrus in desserts.
JMT: I’ve doubled this recipe successfully many times and if you think the plum is too tart, you can sprinkle some sugar right on top of each plum once it’s in the cake before it bakes. It tastes amazing after. That’s what I do with all the blue plums I get that are too tart to eat out of hand.

By: JMT

JMT — Tue, 06 Sep 2011 13:49:43 +0000

I am going to make this tonight for my office birthday buddy – with cherries! I bought a test plum but it was dry and tart and so I’m not chancing it. Stone fruits are all so chancy, but cherries seemed the most dependable. I hope it is as beautiful as with plums (and I don’t want to die after carefully halving and pitting a square foot of cherries). Also I’m supposed to serve just about 9 so I am torn about whether I need to make two pans. Deb, do you think this would double ok for a 9×13, or would I be better off making 2 separate single batches if I decide I need to? Thanks so much if you get a chance to answer!

By: Marian Stasiorowski

Marian Stasiorowski — Wed, 31 Aug 2011 21:38:31 +0000

I just made a plum cake for all the same reasons and then I read this blog! Cool. Love reading your blog and the your photos are awesome, so vibrant and such interesting compositions :) I think your site just became my “go to cookbook.” Thanks so much!

By: Heather

Heather — Sun, 28 Aug 2011 16:13:43 +0000

Loved the cake, but the giant, crappy supermarket plums I bought did this cake no favors. Same issue as some others with undercooked batter near the plums and dry edges. I blame the plums, and think this would have been awesome with smaller farmers market plums.
But I loved the cake so much that I jut put another pan in the over with lemon zest and blueberries on top instead, and have high hopes.