I increased the ingredients by 1-1/2 times, omitting the cake’s glaze. Why did I do this? The cake is small, which means that much of it is an edge piece.
The pie is generous, with only a small amount of edge and plenty of moist, delicious plums. Judging by my taste testers’ comments, the idea to switch up the cake to a pie worked! Even though I’ve made and enjoyed this cake for four decades, I found the pie superior.
Nicole’s Plum Pie:
1-1/2 (7 mL) tsp. cinnamon
1/3 c. (80 mL) butter or margarine, softened
1-1/2 c. (375 mL) granulated sugar
3 large eggs, separated
2-1/4 c. (560 mL) all-purpose flour
1-1/2 tsp. (7 mL) baking powder
3/4 c. (180 mL) milk
About 15 prune plums, halved and pitted
Pour batter into pie dish, smoothing with spatula. Place halved prune plums lightly onto batter. Sprinkle Streusel Topping over plums. Bake 45-to-55 min. Best served warm. Makes 8-to-10 servings.
Note: This pie is very moist. It may slop over its dish during baking. Place foil or another oven protector over rack before baking.