Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| -Dorothy Cross TMPJ72B | |
| 1 teaspoon | Dry yeast |
| 1 tablespoon | Warm water |
| 3 cups | Flour |
| ¾ cup | Sugar |
| 1½ tablespoon | Baking powder |
| ¾ teaspoon | Salt |
| 1¼ cup | Nonfat milk |
| 6 tablespoons | Melted butter |
| 2 teaspoons | Vanilla |
| 6 | Plums; pitted, cut into thin wedges |
| ½ teaspoon | Ground cardamom |
Dissolve yeast in water. Set aside. Combine flour, ½ cup sugar, baking powder and salt. Stir in milk, 5 tablespoons melted butter, vanilla and yeast mixture. Pat dough into 11x12-inch rectangle on lightly buttered baking sheet. Arrange plum wedges slightly overlapping to cover top of dough. Brush plums with remaining 1 tablespoon melted butter.
Combine ¼ sugar and cardamom. Sprinkle evenly over top of cake. Bake at 375 degrees 30 to 40 minutes, or until center tests done. Cool to warm and serve. Makes 16 servings.
Each serving contains about: 176 calories, 5 grams fat, 285 mg sodium, 12 mg cholesterol.
COMMENTS: A fresh plum cake warm from the oven, a pot of freshly brewed hot coffee...these are the makings of a great low-fat breakfast. The base for the cake is a biscuit dough with yeast added for lightness. Nonfat milk is stirred into the flour mixture along with some butter for flavor and tenderness.
Source: L.A. Times Newspaper
Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@...> on Apr 2, 1998