Uncomplicated desserts like this plum cake are often the most satisfying. Though it can be prepared and baked in about an hour, it is special enough to serve guests at a dinner party. The cinnamon-and-almond-spiked batter elevates the plums, and the cake emerges from the oven fluffy and tender. I suggest serving slices with a dollop of vanilla bean ice cream.

Plum Cake
Adapted from Martha Stewart
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
4 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1/4 tsp almond extract
1/2 cup low-fat buttermilk
2 ripe medium plums, thinly sliced
1 Tbsp turbinado sugar

Preheat oven to 375Β°F and spray an 8-inch cake pan with nonstick spray. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a small bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add egg and almond extract; beat well. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared pan and smooth top with an offset spatula. Arrange plums on top and sprinkle with turbinado sugar. Bake for 25-30 minutes, until cake is golden and a toothpick inserted in the center comes out clean. Cool slightly on a wire rack before serving. Store leftovers in an airtight container in the refrigerator up to 3 days and warm before serving.

Yield – 8 servings (serving size: 1 slice)
Calories – 180
Carbs – 27

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