Plum Cake, based on a (Martha Stewart) Living magazine recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 serving mini plums (2 plums/serving) , pitted & halved*1.5 cup Flour, white 2 tsp Baking Powder 0.5 tsp Salt 0.75 cup Granulated Sugar 0.5 cup Milk, 2%, with added nonfat milk solids, without added vit A 0.25 cup Olive Oil 1 large Egg, fresh, whole, raw TOPPING:2T Granulated Sugar 1T Cinnamon, ground 1 tbsp Butter, unsalted, plus butter to butter cake pan, cut into small cubes*Plums should be ripe but still firm
Preheat oven to 400; butter a 10 inch pie tin (or 2 9 inch cake pans)
1) Whisk flour, baking powder and salt
2) Combine sugar, milk, oil and egg = will be quite liquidy
3) Fold the liquidy combination into flour mixture; can be lumpy; batter will be thin
4) Pour batter into pan/s; place plums pitted side up (cake will rise up to meet the plums top, may fall when taken out of the oven)
5) Mix the Topping sugar & cinnamon together & spoon over plums; dot the plums with the small cubes of butter
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKNB.
1) Whisk flour, baking powder and salt
2) Combine sugar, milk, oil and egg = will be quite liquidy
3) Fold the liquidy combination into flour mixture; can be lumpy; batter will be thin
4) Pour batter into pan/s; place plums pitted side up (cake will rise up to meet the plums top, may fall when taken out of the oven)
5) Mix the Topping sugar & cinnamon together & spoon over plums; dot the plums with the small cubes of butter
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKNB.
Nutritional Info Amount Per Serving
- Calories: 303.8
- Total Fat: 9.4 g
- Cholesterol: 28.4 mg
- Sodium: 286.0 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 2.8 g
- Protein: 4.7 g
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