Plum-Topped Olive Oil Cake

Pint o' plums
Got a lot of these?
Dusted cake
Make this.
Plumflower
Really.
Pre-baked
It’s a much easier than it looks.

Saw it in the Times this morning; 90 minutes later, it was cooling on the counter. Happy birthday, Brian and Megan.

4 Comments Add yours

  1. dianemenke's avatar dianemenke says:

    Nice! And it was cool enough to use the oven this past week. Not today!

  2. Susan's avatar Susan says:

    Diane, I confess I broke down and turned the A/C back on this morning.

  3. Tammy's avatar Tammy says:

    Oh! Yum! That is amazing.

  4. Susan's avatar Susan says:

    Thanks, Tammy. It’s not too sweet, and the cake texture is really interesting. Like, halfway between cake-as-we-know-it and a really loose tart crust. It’s cool. I’ll definitely make it again.

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