Plum Cake I
By Caroline Cummins, from the Culinate Kitchen collection
| Total Time | 1 hour |
| Yield | 2 cakes |
Introduction
Essentially a quick, easy coffeecake, this recipe originally appeared in the September 2007 issue of Martha Stewart Living.
Ingredients
| 1½ | cups all-purpose flour | |
| 2 | tsp. baking powder | |
| ½ | tsp. salt | |
| ¾ | cup plus 1 tablespoon sugar | |
| ½ | cup whole milk | |
| ¼ | cup vegetable oil | |
| 1 | large egg | |
| ~ | Approximately 9 large plums or 1 dozen smaller plums, halved and pitted | |
| ¼ | tsp. ground cinnamon | |
| 2 | Tbsp. cold unsalted butter, cut into small pieces, plus more for greasing pans |
Steps
- Preheat oven to 400 degrees. Butter two 9-inch round cake pans or pie plates.
- Whisk together flour, baking powder, and salt. In a separate bowl, combine the ¾ cup sugar, milk, oil, and egg. Fold into flour mixture.
- Divide batter evenly between prepared pans and smooth out tops. Arrange plums, cut sides up, atop batter.
- Combine cinnamon and the remaining 1 tablespoon sugar, then sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft, and a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Let cool; if you like, serve with whipped cream.
Notes
Use slightly underripe plums to ensure that the fruit retains its shape during cooking.
This content is from the Culinate Kitchen collection.