With fall come many fruits, particularly juicy plums – lovely large dark ones and smaller golden
plums. Either variety will work well in this easy-to-make dessert.
Perfect for Sunday dinner or to pack along for your next potluck supper, this cake is moist, yet not too sweet. And hey, with all that fruit eating it is relatively guilt-free.
In old Klondike days, the only plums available were dried ones in the form of prunes. This cake can also be made with prunes, but to get the most out of them, cut the prunes in half, pre-soak in a little rum or brandy then place on top of the cake batter.
Proceed with the recipe, being sure to drizzle any remaining rum (or brandy) on top.
Yummy Plum Cake
INGREDIENTS:
1/2 cup butter (softened to room temperature)
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 and 1/2 cups all-purpose flour
1 teaspoon cinnamon
1and 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plain yogurt or sour cream
5 large or 6 smaller ripe plums cut into 8 wedges, or substitute 12 dried prunes cut in half
1/4 cup granulated sugar mixed with ½ teaspoon cinnamon
PREPARATION:
Prepare a 9-inch springform pan by rubbing sides and bottom with about 1 teaspoon of butter.
Set pan aside and pre-heat your oven to 350 degrees F.
In a large electric mixer, cream together the 1/2 cup softened butter and 2/3 cup granulated sugar.
When this is light and fluffy, add in the eggs.
Beat for a few minutes, then add the vanilla and almond extract.
Keep mixer running while you mix together the flour, 1 teaspoon cinnamon, baking powder and salt in a medium bowl.
Add the dry ingredients, alternately with sour cream, into the creamed butter mixture.
Mix just until blended.
Spread batter into prepared springform pan.
Cut the plums into halves and then into quarters and arrange in a spiral pattern pressing on top of the batter.
In a small bowl, mix together 1/4 cup granulated sugar and 1/2 teaspoon cinnamon and sprinkle over top of the arranged plums.
Bake in a pre-heated 350-degree F oven for 50 – 60 minutes until firm and a wooden cake tester comes out clean.
Before serving, dust with icing sugar.
Serve with whipped cream, ice cream or low fat yogurt.
Yield = 8 to 10 slices
