VIENNESE PLUM CAKE
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.
Nutrition Facts : Calories 327 calories, Fat 17g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 234mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
GLAZED PLUM BUNDT CAKE
Make and share this Glazed Plum Bundt Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
- In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
- Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
- Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
- While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
- Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!
Nutrition Facts : Calories 288.1, Fat 14.8, SaturatedFat 2.9, Cholesterol 21.1, Sodium 164.9, Carbohydrate 36.6, Fiber 1.1, Sugar 23.5, Protein 3.5
FRESH PLUM CAKE
This moist cake was adapted from a recipe I have for rhubarb cake, so you could substitute rhubarb if you don't have any plums. It's a wonderfully light cake to go with your afternoon tea or coffee.
Provided by Sackville
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugars together in a mixing bowl.
- Add applesauce and vanilla, beating until fluffy.
- In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
- Stir in plums and walnuts, if desired.
- Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
- Serve as is, or with a dollop of whipped cream on top.
Nutrition Facts : Calories 222.8, Fat 8.7, SaturatedFat 5.4, Cholesterol 23.2, Sodium 201.1, Carbohydrate 33.7, Fiber 1, Sugar 15.3, Protein 3.1
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
RUM PLUM CAKE WITH RUM GLAZE
Very moist and very delicious! This is a great cake to serve to your guest after a dinner. Please use only dark rum for this, light rum just does not have the same taste. Although I have only prepared this cake using rum liquor, I imagine that you could substitute about 1 tablespoon of rum extract for the "real stuff".
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 10-inch Bundt cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl sift together, flour, sugar, cinnamon, cloves, baking powder and salt.
- Add in eggs and oil; beat at mediuum speed until combined.
- Add in plum baby food and rum; mix until thoroughly combined.
- Transfer to prepared Bundt pan.
- Bake for about 40 minutes.
- Cool 15 minutes and remove to a plate.
- Mix all glaze ingredients for the glaze until smooth.
- Pour over WARM cake.
- Delicious!
Nutrition Facts : Calories 675.4, Fat 29.5, SaturatedFat 4.2, Cholesterol 79.3, Sodium 376.7, Carbohydrate 95.3, Fiber 1.4, Sugar 68.8, Protein 5.7
BABY FOOD PLUM CAKE
Everyone was baking this cake in the 70s! Virginia Schimmel, my senior English teacher, my inspiration for becoming an English teacher, and later my mentor at Woodham High School in Pensacola, gave it to me. Not only is it delicious, but it's very special because of the person who shared it with me. Photo:...
Provided by Sandy Young
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Sift together flour, sugar, cinnamon, and cloves.
- 2. Add oil, vanilla, eggs, and plums. Beat until thoroughly mixed.
- 3. Pour batter into a greased Bundt pan. Bake at 350 for 45 minutes.
- 4. Icing: Mix the sifted confectioners' sugar and lemon. Just make a little more if this isn't enough icing to give as much flavor as you'd like.
- 5. SANDY'S NOTE": I've had a hard time finding baby food plums lately. Apples and Blueberries will probably work just as well. Just anything with a purple color, but I don't know how well prunes will do.
PLUM CAKE
This Bundt pan cake is a step back to the 70's. Instead of plum baby food, you can substitute cinnamon apple sauce or another baby food fruit.
Provided by Patty9901
Categories Dessert
Time 1h10m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Mix all ingredients together.
- Grease and flour your Bundt Pan.
- Bake for 1 hour.
- Cool in pan for 5 minutes before turning onto a cooling rack.
Nutrition Facts : Calories 693, Fat 38.9, SaturatedFat 5.1, Cholesterol 69.8, Sodium 264.9, Carbohydrate 82.3, Fiber 2.4, Sugar 54.2, Protein 7.9
MY MOTHER-IN-LAW'S PLUM BREAD
A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt.
Provided by 3dogsinthekitchen
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
- Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 51.4 g, Cholesterol 47.1 mg, Fat 12.9 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.5 g, Sodium 342.5 mg, Sugar 32.5 g
PEACH BUNDT CAKE
If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won't work, because the water content is too high.
Provided by Antonia Lofaso Bio and Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
- Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
- In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
- In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
- Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
- Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
- Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.
PEACH AND PLUM CAKE
This is an amazing summer cake with peaches! Would be extra special served with a scoop of vanilla ice cream.
Provided by Marya Hajsaleh
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
- Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
- Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 47.9 g, Cholesterol 58.3 mg, Fat 9.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 273.1 mg, Sugar 31.3 g
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