Crisp baked grouper fillets with a crab and pepper cheese sauce on top. Simple to make and attractive to look at! Mushrooms can also be stuffed with this topping. In this dish, you can use any kind of cheese you like. Cheeses from Italy work really well.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 (7×11-inch) cake |
Ingredients
- ½ cup white sugar
- 2 tablespoons butter
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 10 ripe plums, halved and pitted
- 1 cup white sugar
- ½ cup all-purpose flour
- 3 tablespoons butter, melted
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 7×11-inch baking dish.
- Beat 1/2 cup sugar and 2 tablespoons butter together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed butter mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
- Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons butter, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
- Bake in the preheated oven until plums are softened, about 35 minutes.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 153 mg |
| Sugars | 31 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is so delicious and easy to make. My family raves about it. Even my German mother says it so good.
My German husband and mother-in-law both loved it and said it was authentic! No changes made to the recipe necessary.
One problem. I had to put some milk in the batter, otherwise it is so thick it is very hard to manage.
It was delicious but just a tad too sweet for me. Next time I’ll add less sugar.
Other than a thickish topping, we all agreed that this dish was delicious as is written in the recipe and devoured 1/2 the pan!! I think, going forward, we’ll keep the recipe the same and just put down some topping before the plums and then finish with the rest of the topping. So so so good!!
This is absolutely delicious! I doubled the recipe & cut extra pieces in squares, and froze them in Tupperware. Great recipe. Thank you!
Just like grandma used to make! I only used about 1/3 of the topping mix though.
Dad approved! Passed the “as good as Grandma test”. I added 4 tab of ricotta instead of sour cream as some suggested. Also added lemon zest to the batter. Left out the cinnamon as I don’t recall Grandma’s having any. Good tip from another post regarding when it’s done…look for the edges.
This is my go to recipe for plum cake but there is definitely waaaaaay too much topping. I halve the topping ingredients and it’s still too much for a 12inch springform pan sized cake.
Great recipe, but I did make two alterations: I added about a third cup mayonnaise (richer than sour cream) to the batter and used cardamom instead of cinnamon. Came out excellent.
I used an 8×8 pan. I also added a bit more melted butter (a 4th tablespoon, maybe) to the topping, since it seemed so powdery. I don’t know what italian plums are. My plums were about the size of a golf ball and were a bit on the sour and watery side, which is why I looked for a recipe to use them in. Turned out great–great mix of tart and sweet, and great with coffee or milk.
I, too, found that the topping just sat on top and after 35 minutes baking it was still white flour sitting on top. I poured some melted butter on it and baked another 30 minutes. I will leave the topping off next time.
I put some pears, pitted, and pealed. I thing got a good result!
Really yummy. Only change was I used white sugar for bottom and brown sugar for the top. Used plums available at this time which were both small and large dark red ones. Worked perfectly.
so very good will make it again
The thick dough made an excellent base for the fruit! I cut the amount of crumble topping down to about one third, which was perfect for a 9-inch diameter glass pie pan. I was going to use plums, but when we cut the plums open, it turned out they were rotten so they had to be thrown out! We sliced up apples instead, and they worked really well. Hope to have good plums for this recipe next summer.
my German mom used to make this recipe. It tasted almost identical minus some of the crumble topping I found to be too sweet. I would use half as much and more plums.
I put more butter and an extra egg to make it pourable. Also I put more butter for the topping. I like this recipe.
Delicious
I added prune plums instead of whats called for and it turned out great. I also made a double batch and you would think that you would need a bigger pan but no the 7’11 was fine.
I added sour cream to the recipe as others had suggested. This is the best plum coffee cake I have ever made. I didn’t add the crumble topping but it was still the best. I will make again.