Hi Sally, I recommend a 9-inch springform for this. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered.
I’ve been raving about this recipe to anyone who will listen since I baked it a few days ago. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms.
Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Followed the recipe except cut the plums into 8’s as another reviewer did. Everything was ready for me to get a quick start this morning and 65 minutes in the oven, it was done.
(No joke, I’ll be making that oatmeal constantly until the peaches are gone.). This post may contain affiliate links. Thank you yet again for a delicious recipe!! Great recipe.
Appreciate your input please. I don’t see a photo of the bundt pan you used, and looking at the top of the cake I can’t see what Sandy saw to know that you used a different bundt pan! I’m thinking that this would be a really nice compliment to my traditional Thanksgiving pies (apple/pumpkin/pecan) this year.
Thank you so much for addressing all of my questions.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
My go-to this summer has been Jenn’s Southern Peach Cobbler recipe, which is fabulous, but I was looking for something different and this did not disappoint.
Thanks so much for pointing that out – I just fixed it – it takes a village!
Hi Jenn, I’ve made both this and the strawberry cake for company to great success! I served it with a boozy whip cream, adding 2 tablespoons of rum to the homemade whip cream and everyone loved it! How much extra time would I need to add? I didn’t have any cardamon (still delicious) and I used a 9″ cake pan. Do you think this would freeze well?
I brought this cake over to my MILs and they loved it, with or without whipped cream! This old fashioned recipe deserves to be one of those relied-upon favorites.
Hi Jenn, Your cake was such a hit, my boys are asking me to bake another one! And the gluten free diners were really appreciative.
My only change will be that next time I’m going to cut back from 60 minutes to 50 because my dark colored springform pan came out a little dark on the bottom. Hi Diane, no worries – you can just use a bit more cinnamon or nutmeg in its place. thanks! My kids and I didn’t think you could do better than the strawberry cake but this plum cake is amazing! SW near Bordeaux. Hope you enjoy! This cake will keep nicely for 2-3 days.
This lemon butter pound cake is super-moist and dense. Buttermilk Pound Cake. I think it couldn’t hurt to remove the skins and then not have to worry about it. Stir in apricots. Hope you enjoy the cake and happy new year!
A friends comment was “whatever you did wrong, you should do it again because this is great.” So, I’m sure it’s great as written but it’s such a good recipe that it is forgiving if you screw up a bit.
On our walk the other day, we encountered tiny purple plums literally falling off the tree onto the public path. .
This is an old recipe that my grandmother always made.
Once the cup is full, use a knife’s edge to scrape off the peak of flour to create a level cup.
(The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise.
And I added almond extract inspired by another plum recipe I saw and given that it’s popular with my family.
I substituted in coconut milk (could also use cashew/almond/soy milk) and margarine instead of the milk and butter. I’ve made this at least 6 times this summer! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! Add the milk, beat on low speed to combine. Easy to make and it was delicious! For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Never mind! Remove from pan, and cool completely on a wire rack. We’ve just taken the cake out of the oven and had a slice. Sorry! Note that the batter is quick thick. I actually have a cake very similar to this one that uses apples. I would soo Appreciate The Clarification. Do you have any advise? Everyone loved the juxtaposition of the tart and juicy plums with the flavorful cake, and commented that they would have it again any time. My wife and I both enjoyed this cake. I made sure the egg was at room temp and butter completely softened, weighed the flour, and added 1/2 tsp of almond extract and it came out wonderfully. It will have a lot more flavor.
Will definitely bake again (very soon!).
(Alternatively, the Preheat the oven to 350 degrees and prepare a bundt pan with non-stick spray.
Hope you enjoy the cake!
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. , This is actually a barely rounded bundt pan. A light-tasting, fine-textured cake.
The frosting will harden as it cools. I want to make this for my father who can’t chew well.
Greetings Jenn, This cake was delicious, my family and I loved it.
Hi Jenn, I hope this message finds you and yours well. No longer when I sliced did it hold. In a large bowl, cream butter and sugar until light and fluffy.
moist, dense cake with sweet plums. How do I calculated time for baking and should ingredients be reduced for my 8 inch pan? I liked the ingredients and the way everything was explained, but I found the cake to be way too dense, and too much cake to fruit ratio.
In a standing mixer with the paddle attachment, whip the butter for 5 minutes until fluffy and light in color. I made both the strawberry and plum recipes.
Just made this cake, came out AMAZING! 1 / 25. I never would have thought that the skin on the plums would end up being so tender. Everybody enjoyed this delicious cake. Baking time took about 70 minutes. It marries the joys together of late summer and early autumn. This is an amazing cake, tender and perfectly spiced.
This is now our new go-to plum cake!
@Jenn segal, thank you for this recipe! Another winner from Jenn!! Please LMK how it turns out! Came out amazing and was gone super quickly! Thank you Jenn! I see in your comments from a previous year that a 10 inch springform pan is too large. I just reviewed the conversions to metric and made the slightest tweak to the weight of the flour (added 5 grams), but other than that it checks out. Sorry!
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