This satisfying cake recipe highlights fresh sliced plums baked on top of a delicious cake that uses fresh lemon zest for extra flavour.
Thank you for the recipe. The cake was very easy to make. I liked that it was light and not very sweet. I served it reheated with some apple pie ice cream (limited edition from Edy's) and vanilla ice cream. Here are some tiny changes I made: 4 eggs instead of 3, because I had one leftover, light brown sugar instead of white sugar, I added some spices like cinnamon, nutmeg and 1 tsp. vanilla. I mixed the lemon zest with the plums instead and coated them with a little bit brown sugar, which made them sweeter and look glossy at the end. I didn't know what a tube pan was, so I used my pie form. It looked pretty (rustic) and I will definetly make it again in the next days, but with asian pears. I will report on how it turned out. Hope that helped. Update: I did make a cake with asian pears but I used a new recipe for a walnut pie crust (interesting recipe). Just wanted to let you know that the pears baked beautifully, in case you were curious. I was very surprised how firm they stayed. I expected them to turn out soft and soggy because of their high water content. The flavor was mild. - 22 Sep 2004 (Review from Allrecipes USA and Canada)
I added a struesel topping and added cinnamon and nutmeg to the batter. there was only one problem - I only made one!!!! Everyone loved it and wanted me to make another!!! - 04 Jul 2010 (Review from Allrecipes USA and Canada)
One of my husband's favorite food. I too added sugar on top of the cake to add sweetness (brown sugar). I don't have to worry about refridgerating this cake, it's gone in a flash! - 15 Sep 2001 (Review from Allrecipes USA and Canada)