Sweet, juicy pluots are the star of this rustic dessert, but the cake itself—delicate and tender with a crisp exterior—is a close second. It’s delicious with softly whipped cream.
Made it twice with my 9 year old daughter. Nice and moist, easy, and quite beautiful.We had no problem with it falling in the center but did have to leave it in the oven longer than 45 minutes even with convect. It smelled a bit burnt well before it was done. At about 55 minutes it was done.
I've tried this twice with mixed success. The flavor was wonderful, but the center of the cake fell after I removed it from the oven. For my 2nd attempt I tried leaving it in the oven an additional 10 minutes, but it still fell. Any suggestions would be most appreciated....I'd really like to get this one to work!
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