Plum Spice Cake
Source of Recipe
From "The Beach House Cookbook" by Barbara Scott-Goodman
List of Ingredients
- Softened butter or nonstick cooking spray, for pan
- 2 cups all-purpose flour
- 1-1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 1 cup plus 1 Tbsp granulated sugar, divided
- 1 tsp finely grated orange zest
- 3 large eggs, room temperature
- 1/4 cup plain lowfat yogurt
- 4 ripe plums, pitted and cut into 8 sections
- .
- Vanilla ice cream or whipped cream
Instructions
- Preheat oven to 350° F. Lightly butter or spray a 9-inch springform pan and set aside.
- Whisk together flour, cinnamon, nutmeg, cloves, salt, baking powder and baking soda. In the large bowl of an electric mixer, and using medium speed, cream butter, 1 cup sugar, and orange zest together until light and fluffy, about 5 minutes. Add eggs, one at a time, and mix well. Reduce speed to low and add half of flour mixture. Scrape down sides of bowl. Add yogurt and remaining flour mixture, mixing well.
- Transfer batter to prepared pan and smooth top. Arrange most of plums around edge of pan, with the remaining few in the center. Sprinkle with remaining tablespoon sugar.
- Bake cake until pale golden and a toothpick inserted in the center comes out clean, about 50 minutes.
- Cool to room temperature, then remove cake from springform pan by releasing its sides; transfer to a plate. Serve with ice cream or whipped cream.
Makes 8 to 12 pieces.
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