SHARONSINNER

Preheat oven to 425 before placing in oven. Depending on water content, bacon thickness, etc, check at 10 minutes and allow to continue cooking until desired results. Remove and allow to dry on paper towels or a rack.

I have made this a few time and LOVE IT. The batter recipe is excellent and can be used for many other fruit recipes. For this recipe, play with the amount of plums. I use Santa Rosa plums. 7 cups is a lot of plums and you definitely need to use a deeper pan. The cake will soak up the plum juice quickly, turning it in to a bread pudding. If you don’t like it like this, reduce the plums to 4 cups or as low as 2 cups finely chopped. I prefer to make the topping using half white and half brown sugar. If you are having trouble with your crumb topping texture, keep adding flour to your liking. I added 1/2 tsp nutmeg as well. You just can’t go wrong with this!