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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 68 |
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This is from Dorie Greenspans cook book From my home to yours. I made this yesterday and was very pleased with the way it turned out. Plums are everywhere so you shouldn't have any problems gathering them to make this cake. Read more . It's perfect anytime of day and especially good in the morning with a hot drink! Ingredients:
1 1/2 cups all purpose flour |
2 tsp baking powder |
1/4 tsp salt |
scant 1/4 tsp ground cardamom(optional) |
5 tbsp unsalted butter, at room temperature |
3/4 cup (packed ) brown sugar |
2 large eggs |
1/4 cup flavorless oil , such as canola or safflower |
grated zest of 1 orange |
1 1/2 tsp pure vanilla extract |
8 purple red plums(in the fall ,use italian prune plums), halved and pitted |
Directions:
1. Whisk the flour, baking powder, salt and cardamom, if you're using it, together.
2. Beat the butter on med. speed for 3 minutes.
3. Add the sugar and beat another 2 minutes.
4. Add the eggs one at a time, beating well.
5. Beat in the oil ,orange zest and vanilla.
6. The batter will look very light and smooth.
7. Add the dry ingredients, mixing only until they are incorporated.
8. Scrape the batter into a greased and floured 8-inch pan and smooth the top. Arrange the plums cut side up in the batter.
9. Bake for about 40 min. Transfer the cake to a rack and cool 15 min.-during which time theplums juice will return to the fruit.
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