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Open-Face Plum Cake

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Adapted from a recipe printed in a summer 2007 Martha Stewart LivingFor the recipe doubled, which was how it was printed, visit the Martha Stewart Living Web Site.


  • ¾ cup all-purpose flour
  • 1 teaspoons baking powder
  • ¼ teaspoon salt
  • 3/8 cup sugar plus 1 tablespoon
  • ¼ cup whole milk
  • 2 tablespoons vegetable oil
  • 1 small egg or ½ a large egg
  • 610 plums depending on the size, halved and pitted
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon cold unsalted butter, cut into pieces, plus more for the pans


  • Confectioners’ sugar for sprinkling


  1. Preheat the oven to 400ºF. Butter a nine-inch round cake pan. Whisk together flour, baking powder and salt. In a separate bowl, combine the 3/8 cup sugar, milk, oil and egg. Fold into the flour mixture.
  2. Pour batter into pan. Arrange plums, cut side up over batter.
  3. Combine cinnamon and remaining sugar and sprinkle over the plums. Dot with butter. Bake until tops are dark golden, plums are soft and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let cool.
  4. Sprinkle with powdered sugar if desired.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes