Plum cake - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Unsifted all-purpose flour |
| ¼ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| 10 | tablespoons | Butter, coarsely chopped and slightly softened |
| 3 | larges | Eggs, lightly beaten |
| 2 | tablespoons | Grated orange rind |
| 1 | teaspoon | Vanilla extract |
| 5 | Ripe red plums, halved | |
| ⅔ | cup | Coarsely chopped, skinned, toasted hazelnuts |
Directions
1. Heat oven to 350F. Grease and flour an 8-inch springform pan. In food processor fitted with chopping blade or in large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt; process or stir until just blended. Add butter and process briefly until just blended.
2. Add eggs, orange rind, and vanilla; process just until smooth batter forms, scraping inside of bowl as necessary. Spread half of batter in prepared pan and bake 25 minutes (cake will be a bit soft in center). Meanwhile, pit plums and slice into ¼-inch-thick wedges.
3. Arrange plum wedges evenly over warm cake layer; top with remaining batter. Scatter hazelnuts evenly over batter and bake 45 to 50 minutes longer or until cake tester inserted in center comes out clean. cool cake in pan on wire rack 15 minutes. Remove rim of pan; cool cake until warm. Transfer to serving plate.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary