Santa Rosa plum cake from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peach leaf ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other stone fruit for plums.

  • TonyInSeattle on August 11, 2019

    I so wanted this recipe to work ... juicy plums and an orange-y, yeasty batter. But there were a few problems with this recipe. I followed the recipe to a T when I could, even finding the Santa Rosa plums. First, the baking time of 20 minutes sent up a red flag for me... what 9-inch cake cooks in 20 minutes? Sure enough, the cake needed at least 45 minutes in the oven and it was still a bit underdone in the middle. Of course, I opened the oven several times checking for done-ness starting around 20 minutes, so if I were to cook this again, I’d probably leave the oven door closed for 40 minutes before checking. Second, this makes way too much batter for a 9-inch “pie plate” or “cake pan” as the recipe states. Luckily I poured the batter into a 9-inch springform pan with high (3-inch?) sides and the cake rose to the very top. Lastly, the flavor was a little ho-hum. It’s definitely not a sweet cake, but even with my sweet-tart plums, the cake was almost too tart.

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