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:
To Prepare Streusel Topping:
3/4 c. (180 mL) brown sugar, packed
1-1/2 (7 mL) tsp. cinnamon
1/3 c. (80 mL) butter or margarine, softened
In small bowl, combine brown sugar and cinnamon until thoroughly mixed. Using a fork, cut in butter or margarine until well-mixed and crumbly. Set aside.
To Prepare Pie:
¼ c. + 2 tbsp. (90 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
Preheat oven to 350 deg. F. Spray-grease 10-in. glass pie dish. Cream butter and sugar until no grainy texture remains when you rub creamed mixture between thumb and index finger. Add egg yolks, continuing to beat well. Combine flour and baking powder in a separate bowl. Add flour mixture into butter-egg mixture in alternate thirds with milk. In another bowl, whip egg whites until stiff, gently folding into batter.
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.
