Fresh Plum Cake
Ingredients
The cake
-
⅔
cup
Sugar, plus more for topping
-
½
cup
Butter, room temp
-
½
teaspoon
Lemon Zest (or ¼ tsp lemon extract)
-
2
large
Eggs, room temp
-
¼
teaspoon
Almond Extract (optional)
-
1 ½
cups
Whole Wheat Flour (or All-Purpose)
-
2
teaspoons
Baking Powder
-
1
teaspoon
Milk
-
1 ½
pounds
Fresh Ripe Plums, pitted and sliced ½" thick
Optional Streusel Topping
-
2
cups
All-Purpose Flour
-
1
cup
Granulated Sugar
-
1
cup
Cold unsalted butter
Instructions
- Slice and pit the plums and set aside.
- Line a jelly roll pan (no larger than 10"x15") with parchment or grease it well.
- Preheat the oven to 350°F.
- In a mixing bowl, cream together sugar, butter, and lemon zest.
- Beat in the eggs one at a time.
- Add flour and baking powder, mixing by hand with a spoon.
- Add milk and mix just until incorporated, avoiding overmixing.
- Spread the batter in the pan using a spatula dipped in water to help with spreading.
- Arrange the sliced plums on top of the batter, skin side down.
- Sprinkle a layer of sugar over the fruit and exposed batter.
- For the topping, combine flour and sugar in a bowl, cut in cold butter, and mix to make crumbs.
- Sprinkle the topping over the cake.
- Bake for 20 to 30 minutes until a toothpick comes out clean, adding 10-15 minutes if using streusel.
- Cool on a wire rack, slice, and serve.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
298
Total fat
14g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
60mg
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