Rating: 4 stars
22 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

Almost any slightly firm plum will work in this lovely cake. In fact, we prefer a mix of black, red, and yellow fruit for contrasting flavor and color.

Recipe by Cooking Light July 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary test

hands-on:
35 mins
total:
1 hr 10 mins
Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.

  • Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.

  • Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.

  • Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

Nutrition Facts

256 calories; fat 8.7g; saturated fat 5.3g; mono fat 2.3g; poly fat 0.5g; protein 3.6g; carbohydrates 42.5g; fiber 1.5g; cholesterol 40mg; iron 1.2mg; sodium 144mg; calcium 48mg.
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