Plum Cake II
By Caroline Cummins, from the Culinate Kitchen collection
| Serves | 8 |
| Total Time | 1½ hours |
Introduction
A richer, denser dessert than Plum Cake I, this recipe comes courtesy of a family friend.
Ingredients
| 11 | Italian plums, halved and pitted | |
| 8 | Tbsp. butter, softened | |
| 1¼ | cups sugar, divided | |
| 1 | cup flour | |
| 1 | tsp. baking soda | |
| ¼ | tsp. salt | |
| 2 | eggs | |
| 1½ | tsp. ground cinnamon | |
| 1 | tsp. strained fresh lemon juice |
Steps
- Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
- Using an electric mixer, cream together butter and 1 cup sugar. Add flour, baking soda, salt, and eggs; blend well.
- Spread batter over bottom of pan and arrange plums, cut sides up, on top. Mix remaining sugar with cinnamon and sprinkle over plums. Sprinkle with lemon juice.
- Bake for 1 hour or until cake is golden brown and a toothpick inserted in the middle comes out clean. Serve warm with whipped cream or at room temperature.
This content is from the Culinate Kitchen collection.