Plum Cake, based on a (Martha Stewart) Living magazine recipe
 Living magazine recipe Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Plum Cake, based on a (Martha Stewart) Living magazine recipe calories by ingredient
Introduction
This recipe is a nice plum cake, from a 'Martha Stewart' LIVING magazine; apparently it's an old recipe of a family friend of the cooking editor.I used olive oil, because it's covid quarantine time, and that's what I had on hand. This recipe is a nice plum cake, from a 'Martha Stewart' LIVING magazine; apparently it's an old recipe of a family friend of the cooking editor.
I used olive oil, because it's covid quarantine time, and that's what I had on hand.
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
Tips
Bake 30-35 minutes; toothpick should come out clean. Let cool. MS Living magazine suggests that this is best the day it's baked, but also the next morning for breakfast.
Directions
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.