This recipe is absolutely wonderful. I used blue plums from my tree. I had to use a spoon dipped in water to spread the batter in a 9" springform and had my doubts but it was delicous.

This is a delicious cake made from a very easy recipe. I used a 7" x 11" pan and had to cut the cooking time by ten minutes. I've never enjoyed plums so much.

The cake is excellent, moist and flavorful. I used a parchment sling in the bottom of an 8 x 8 pan which made it easy to lift out of the pan once the cake was cooled. The half cup of sugar used as a part of the topping can be reduced some without sacrificing taste. All in all, easy to make and really worth the effort.

Very easy to make. I did use less sugar on the top. My husband loved it. It reminded him of his mother's cake (she was from Germany).

Hello all, I just made the cake and is sitting in the oven. I can't wait till I can try it. Over all this cake was very easy to make and I did put little bit less sugar on top. Now I wait for the finish product.

This was so good that my 6 year old granddaughter said, "Wow, Gramma, this is the cake I want for my wedding." And her 4 year old sister just kept muttering, "Amazing..." Oh, and I used whole wheat flour and organic sugar,which is coarser than regular, and it was still delightful.

You can also use wild plums if you have the patience to pit them.

This was really good, moist, not too sweet, quick, and easy. My German husband loved it, and from an American living in Germany, I found it to be a nice mix of authentic German, and what someone from the US expects from a cake. Followed the recipe exactly and served with home-made whipped cream. Yum!

Very easy to make, and was very good. I used a quarter cup of icing sugar for the top instead of sugar.

It is helpful to put the prepared dough, which is very soft, in the the refrigerator for about 30 minutes to an hour. Form a flattened disc and wrap in saran wrap and wait 30- 60 minutes. Damp hands will help at this stage. It may need to warm up again slightly to work it into the pan but it will be easier to handle. This is a very delicious and easy treat.

This is almost identical to my German grandmother's recipe. She did not add almond extract (nor did she add vanilla). I make it now, but the cinnamon sugar I sprinkle on top is 1/2 cup sugar, 1/2 tsp. cinnamon, and 1/2 tsp cardamom. It is absolutely addictive, and despite all the sugar, does not taste overly sweet. Thankfully we have a few Italian plum tress growing in the yard which are perfect for this recipe. I have never found the right (pale purple) plums in stores ever. Oh, and we use a 9-inch round pan to make this is, laying the oblong plum halves in concentric circles.