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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



1. Preheat oven to 350° F. Lightly butter or spray a 9-inch springform pan and set aside.
   
   
2. 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.
   
   
3. 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.
   
   
4. Bake cake until pale golden and a toothpick inserted in the center comes out clean, about 50 minutes.
   
   
5. 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.