A plain cake becomes something magical when topped with sugared plums and a pour-over custard — and doubling the custard turns it into pure comfort
A simple cake is the base, and a delightful combination of plums and custard is baked on top. “This recipe was excellent!” raves Emily. “I suggest coating your plums in sugar if they are not very ripe and definitely double or triple the custard recipe. I served it in a bowl with milk (or ice cream would be good too).”
Item | Detail |
|---|---|
Prep time | 30 minutes |
Cook time | 1 hour |
Total time | 1 hour 30 minutes |
Servings | 9 |
Yield | 1 (9-inch square pan) |
Source / Notes | Submitted by PAT-H; updated Sept 7, 2023 |
Original recipe (1X) yields 9 servings
Quantity | Ingredient |
|---|---|
1 cup | all-purpose flour |
1 tbsp | white sugar |
1 tsp | baking powder |
½ cup | butter |
2 tbsp | heavy cream |
1 | egg |
2 ½ cups | pitted and sliced plums |
½ cup | heavy cream |
½ cup | white sugar |
1 | egg |
1 tsp | vanilla extract |
Preheat the oven to 350°F (175°C). In a large bowl, mix the flour, 1 tablespoon white sugar, and the baking powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons whipping (heavy) cream and 1 egg. Press the dough into the bottom of an ungreased 9-inch square pan and arrange the sliced plums over the top.
Bake in the preheated oven for 25 to 30 minutes. While the cake is baking, combine ½ cup whipping cream, ½ cup white sugar, 1 teaspoon vanilla, and 1 egg in a bowl. Beat the custard mixture well, then pour it over the plums and return the pan to the oven. Bake an additional 20 to 30 minutes, or until the custard is set.
Serve warm or allow the cake to cool to room temperature. Store any leftovers in the refrigerator.
Tip |
|---|
If plums are not very ripe, coat them in sugar before arranging on the cake. |
Double or triple the custard recipe for a richer, spoonable result. |
Serve warm with milk or ice cream — both are recommended. |
The cake is also good cooled to room temperature; refrigerate leftovers. |
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