Italian plum-cream cheese coffee cake from A Passion For Baking: Bake to Celebrate, Bake to Nourish, Bake for Fun by Marcy Goldman

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Notes about this recipe

  • minbody on October 11, 2022

    I skipped the food processor and just used a hand mixer. A nice cake, although one I probably wouldn't repeat. I don't think the cream cheese layer really goes with the plum/cake layer, although the cream-cheese lover in the house gave this cake two thumbs up. If you make this, don't wait for the cream cheese to brown, just make sure it's set. I ended up overbaking the cake because the recipe says the top layer should brown AND set.

  • Zosia on September 12, 2019

    This was a delicious showcase for the plums and it was a breeze to put together since I used a food processor for the cake batter base as instructed but also for the cheesecake-type topping. I was out of sour cream and used 1% yogurt in its place. This seemed to work as the topping set nicely after chilling. I liked this cake best after it sat for about 30 minutes at room temperature - the cake portion was soft but the topping was still cool and firm.

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