Open-Face Banana Plum Cake

It's that time of year when plums are in season and in abundance.  The other day my neighbor came over with a whole bag full for me.

They taste so good fresh but because my neighbor gave me so many I wanted to bake something with them.  Since I had never used plums before in cooking or baking I went online and found a recipe called Open-Faced Plum Cake by Martha Stewart.  I made my own adjustments and ended up being pretty happy with the way the cake came out.  Her recipe makes two cakes and I just wanted  one, so I halved the recipe and I used a spring form pan instead of a cake pan so the cake would look more like a tart.  I also added one teaspoon of vanilla extract and I used a half of a banana instead of half of an egg.  So I made Banana Plum Cake.  I thought the banana was a nice addition to the plums in the cake and I loved the way the plums tasted.  They were so sweet and tart just like huckleberries.  I love how the recipe calls for sprinkling sugar, cinnamon and butter on the plums before baking.  It never hurts to sweeten up fresh fruit in a cake.  This recipe is a good base for any fresh fruit.  Huckleberries, peaches, raspberries, rhubarb and many more would be wonderful and you could even add a dollop of whipped cream for a finishing touch. 

I found the original recipe here, by Martha Stewart. 

                                                       Open-Face Banana Plum Cake

Yield:  Makes one 9 inch cake


3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1/2 tablespoon sugar
1/4 cup whole milk
1/8 cup vegetable oil
1 teaspoon vanilla extract
1/2 of a banana, mushed with fork
5 large black plums, halved and pitted
1/8 teaspoon ground cinnamon
1 tablespoon cold unsalted butter, cut into small pieces, plus more for pan


Preheat oven to 400 degrees.  Butter one 9-inch spring form pan.  Whisk together flour, baking powder and salt.  In a separate bowl, combine 1/2 cup sugar, milk, vegetable oil, vanilla and banana.  Fold in flour mixture.  Pour batter into prepared pan and smooth top.  Arrange plums, cut sides up, over batter.  Combine cinnamon and remaining sugar, sprinkle over plums.  Dot with butter.  Bake until tops are dark golden, plums are soft, and a toothpick inserted into the center of cake comes out clean, about 20 minutes. 

I let my cake cool for a few minutes, then sliced right into it.  This cake would also be perfect for breakfast. 


Follow on Instagram
Kelli Wong Photography's items Go to Kelli Wong Photography's photostream

Popular Posts