Table of Contents
Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter. Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more.
Ingredients 1 3 eggs 2 ½ cup butter, softened 3 ½ cup white sugar 4 1 teaspoon lemon zest 5 1 cup all-purpose flour 6 ½ teaspoon baking powder 7 1 ¼ cups plums, pitted and quartered More …
For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top. Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender.
Serve plum cake warm or cold, with vanilla ice cream or whipped cream, or with a cup of coffee or tea. Store at room temperature or in the refrigerator for 2-3 days. To Freeze: Allow cake to cool completely, then wrap in plastic wrap and place in a freezer safe bag. Freeze up to 3 months. Thaw overnight on the countertop before serving.
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