You can have a flavorful, rich dinner on the table in less than an hour with this marinara sauce, which has the appearance of having been simmering all day.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch cake |
Ingredients
- 3 eggs
- ½ cup butter, softened
- ½ cup white sugar
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 ¼ cups plums, pitted and quartered
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
- In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
- Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
- Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 139 mg |
| Sugars | 15 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Looked just like the photo. Haven’t tasted it yet … still too hot! Thank you.
Looked for a recipe for plums we bought that was very sour and found this one which wa great. Made it with my granddaughter. Thanks for sharing.
My daughter loves this cake! It is delicious and a great way to make use of my plum tree!
Since I’d read other reviews I sprinkled sugar on the cake before baking. I made a plum sauce with extra plums and spread it over the warm cake. But the cake still lacked flavor. I may try this with other fruit and add more sugar and vanilla to the cake mixture.
The cake is yummy, not too sweet. Next time i will add a little bit jam on the top.
Great recipe. Easy to follow. Added brown sugar on top as some suggested. For a sauce on the bottom heated chopped plums, butter, sugar, dark rum and a bit of vanilla until it bubbles and thickened, delicious. Also tried recipe with thinly sliced pears, fabulous. Am going to try blueberries next!
I puréed 2 plums and added it to the batter, so that there would a plum taste in the cake as well.
I should have add more plums but it tastes good.
Tasty, but dry.
Thank you for sharing. It turned out very good. I did change some things. Will let you know next time I make it.
Just planted a plum tree a couple of years ago so now on the search for recipes. This one is a hit with family and friends. Like that it is not too sweet. Will make it again.
Love the cake. Lightly sweet and airy. Could use any fresh fruit with this recipe. Used an 8 in x 6 in ceramic cake pan instead of a tube pan. Added 1 Tbsp vanilla instead of lemon zest. Also, sprinkled sugar on the bottom of the cake pan and on top of the cake before baking. Turned out perfectly.
As is this tart is tasty at 3 1/2 stars, but the crust needed something. After making it a second time with 1/2 teaspoon cinnamon and cardamom and 1 teaspoon vanilla, the flavor was so much better. The cardamom with the plum was prefect. I also sliced the plums much thinner and laid them in a rosette around the top.
This is a very unique cake. We really liked the fact that it isn’t overly sweet and has a strong plum taste. I can see where a lot of people might not like that flavor. I probably would not serve it for company. I did make a few small changes. I made it in a deep pie dish, used about 2 cups of plums, and put an oatmeal strudel on top. I also added a little cinnamon and salt. I served it with vanilla ice cream and a little caramel syrup. Those were the only changes that I made. Other than that I followed the recipe exactly.
This cake didn’t rate as anything special. Was rather plain even with the brown sugar and cinnamon on top. 40 minutes was a little too long to bake it and I have a slow oven. I don’t think I will be making this cake again. Definitely should be served warm with ice cream or whip cream.
followed the recipe except put way more plums (had lots) and then read the reviews. in the last 15 minutes of baking I topped it with cinnamon sugar. it was wonderful.
I have to say that I did make some changes: used about three cups of mixed peaches and plums, which I had tossed with half a cup of brown sugar and some lemon zest; I also baked it in a pie plate, not a tube pan, and it baked for about an hour. What I love about this cake is the cake itself is absolutely delicious! It must be the incorporation of whipped egg whites into the batter. And it’s as good cold the next day, with vanilla ice cream, as it is when it’s warm from the oven. Will definitely make it again, and experiment with egg whites in batters for other recipes.
I topped it with frozen vanilla coconut milk
I thought this was a good cake recipe with just the right amount of sweetness. I wanted a moist fruit top, so I did it like a pineapple upside down cake. I melted 1Tbs. of butter in a cast-iron pan, sprinkled 1-1/2Tbs. brown sugar, a little lemon juice, cinnamon, and placed the plums there. Batter on top and then I cut the baking time by 5 mins. The only other alteration was that I used whole wheat pastry flour in place of all purpose. It came out great!
I tried it and loved it. I will definitely make it again.
With more plums, this would be a 5 star recipe.