Our plum tree decided to go crazy on us this year. So, since I have a couple of buckets of plums laying around, I decided to make some coffee cake.


Dutch Plum Cake, to be exact!

Dutch Plum Cake
Author: Farm Journal’s Country Cookbook, 1959
Serves: 6
  • 1 1/8 cup sugar
  • 1/4 cup flour
  • 1/4 cup butter or margarine
  • 1 1/2 cup sifted flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp grated lemon rind
  • 1/4 cup shortening
  • 1 egg, beaten
  • 1/3 cup milk
  • 1 T melted butter
  • 12 to 16 ripe prune plums
  • 1 T lemon juice
  • Sweetened whipped cream
  1. Mix together 3/4 cup sugar and 1/4 cup flour. Cut in butter to make fine crumbs, set aside.
  2. Measure 1 1/2 cups flour, sift with baking powder, salt and 6 T sugar. Add lemon rind; cut in shortening with pastry blender until mixture resembles coarse meal.
  3. Add egg an milk; stir to just moisten dry ingredients. Spread dough evenly in 8×8 greased pan. Brush with melted butter.
  4. Wash and dry plums, cut in half and remove pits. Press four rows of halves, skin side down, on dough; let overlap a little, but leave some space between rows. Number will depend on size of plums.
  5. Sprinkle with lemon juice; then with sugar-flour-butter mixture.
  6. Bake in moderate oven (375 degrees) for 45 minutes. Serve warm.



Normally our plum tree gives us about a handful of plums. Last year we were excited because we got ten plums out of the little guy.

Ten. And that caused excitement.


This year we were totally thrown for a loop when we went out one day in early spring and saw scads of tiny plums up and down the tree. We figured that most of them would fall off or get eaten by our voracious and numerous squirrel population, so we didn’t have high hopes.

How wrong we were. About a week ago, ripe plums started falling on our cars and heads whenever we passed under the tree. A lot of ripe plums.


On Sunday we harvested 10 pounds of plums. Pounds! What the…how…what even happened there? I wasn’t ready for that many plums!

But since I didn’t want to look a gift plum in the mouth, I forced Tom up a ladder to harvest them all. Then I made plum jam, gave some plums away to neighbors, made this cake and then made plum-raspberry jam. And when I am done writing this, I’m off to make yet another batch of jam.

It turns out 10 pounds of plums is a lot of plums.


But I’m not complaining. Because I have delicious cake!

Although, it sort of looks like pepperoni on pizza for some reason. Am I the only one who sees that?



“Pretty good, but these plums are really sour.”

“I know, but that isn’t the cake’s fault.”

“No, that’s the tree’s fault.”

The Verdict: Very Good

From The Tasting Notes –

Very good, but not very sweet. Part of it was the fault of the sour fruit, but the other part was that the cake itself is not very sweet. It is more of a biscuit consistency than a cake. Out of the oven it was moist and soft with a good crumb, and when it cooled it was more sturdy and crumbly. This sort of tasted like a cross between a shortcake and a cobbler with a delicious sugary topping. Would be fantastic as a coffee cake, or good as a late summer dessert, maybe with some whipped cream or ice cream. Yum!