Plum Cake Cockaigne

Here’s another often-used recipe from my old Joy of Cooking, that makes use of whatever summer fruit is ripe. It’s sweet and moist, but light enough for a summer dessert. I guess you could add ice cream or whipped cream, but I like the pastry as is. It’s a kind of upside down cobbler with a cakier dough, where you push sliced fruit into the batter, then sprinkle with a cinnamon-sugar topping to bake. If your fruit is ripe and juicy, the cake takes on the color of the juice, so today’s is a lovely purple. My husband will be less than thrilled about the cinnamon, but whipped cream will help him get over that.

I could have sworn I took a photo of the sliced plums, but my phone says otherwise.

Plum Cake Cockaigne

  • Servings: makes one 9 inch square dish
  • Difficulty: easy
  • Print

Preheat oven to 425°

4-5 ripe black plums or your favorite stone fruit, sliced—you may want to pare some fruits, like apples or even peaches

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons sugar

3 tablespoons butter, softened

1 egg

1/2 teaspoon vanilla

milk to make 1/2 cup of liquids

1 cup sugar

2 teaspoons cinnamon

3 tablespoons butter, melted

  1. Cut butter into dry ingredients.
  2. Whisk egg and vanilla in measuring cup. Add enough milk to make 1/2 cup of liquid.
  3. Stir into dry ingredients and butter to make a stiff dough.
  4. Spread the dough in a 9″ square baking dish. You do not need to butter the dish.
  5. Press fruit slices into dough in any pattern, covering all the dough.
  6. Sprinkle mixture of 1 cup sugar, cinnamon, and melted butter over fruit.
  7. Bake at 425° for 25 minutes until fruit juices are bubbling.
  8. Serve warm or cold (but better warm) alone or with whipped cream.

I think this would be good with dark cherries, but I wouldn’t want to do the pitting.


Author: Barbara

I have a PhD in American Literature, taught in higher education for over twenty years, and directed two Centers for Instructional Technology before retiring.


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