PLUM GOOD CAKE
It's a lovely cake made with plum baby food - moist, rich, and a snap to make.
Provided by NELL 2
Categories Desserts Cakes Bundt Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl mix together the flour, sugar, salt, baking powder, baking soda, cinnamon and cloves. Make a well in the center and pour in the oil, eggs, baby food and red food coloring. Mix well, then stir in chopped walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from pan while still hot and frost immediately.
- To make the Frosting: In a small bowl combine 1 cup confectioners sugar and 1 tablespoon lemon juice. Stir until smooth.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 55.2 g, Cholesterol 39.9 mg, Fat 22.2 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 157.7 mg, Sugar 39.4 g
PLUM CAKE
Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Provided by Food Network
Categories dessert
Time 2h5m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.
DO-IT-ALL CAKE BATTER
Here's a go-to cake recipe you can keep in your back pocket: An all-purpose vanilla cake that'll please any crowd, and can also be effortlessly transformed. The flavor possibilities are endless. We've provided five great ideas: chocolate cake, lemon poppyseed cake, coffee cake, confetti cake and raspberry jam swirl cake. You simply add ingredients to the basic batter for a new flavor profile without major swaps or substitutions. We tried making the cake with whole milk, but after extensive testing, we found that buttermilk gave the cake better flavor and a lighter, more tender crumb. It doesn't get easier than this!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-inch round or square cake pan with nonstick baking spray; line the bottom with parchment. Set aside.
- Beat the butter with the sugar and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes (see Cook's Note). Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
- Whisk together the flour, baking powder and salt in a small bowl until combined.
- With the stand mixer running on low speed, add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour and mixing until just combined. Do not overmix. Pour the batter into the prepared pan and level the top with a rubber spatula.
- Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for at least 15 minutes before removing it from the pan.
- For chocolate cake: Add 1/4 cup unsweetened dark cocoa powder to the flour mixture. After the eggs are incorporated, beat in 4 ounces melted and cooled bittersweet chocolate, beating until combined. Alternate adding 1/4 cup of hot brewed coffee with the flour mixture and buttermilk.
- For lemon poppyseed cake: Beat 2 tablespoons freshly grated lemon zest with the butter, sugar and vanilla. Add 2 tablespoons fresh lemon juice to the buttermilk before it goes into the batter. Before pouring the batter into the cake pan, gently fold in 2 tablespoons poppy seeds using a rubber spatula. For a lemon glaze, whisk 2 tablespoons fresh lemon juice and 3/4 cup confectioners' sugar in a small bowl until smooth. Add more lemon juice, a few drops at a time, if needed. Once the cake is completely cool, drizzle the glaze over the top.
- For coffee cake: To make a streusel, combine 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt and 3 tablespoons cold unsalted butter cut into small cubes in a medium bowl. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse sand. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Sprinkle half of the streusel over the batter. Spread the remaining batter on top and sprinkle the remaining streusel over it. For a maple glaze, whisk 2 tablespoons pure maple syrup with 1 teaspoon water and 3/4 cup confectioners' sugar into a small bowl until smooth. Add more water, a few drops at a time, if needed. Once the cake is completely cool, drizzle the maple glaze over the top.
- For confetti cake: Increase the vanilla extract from 1 tablespoon to 2 tablespoons. Before pouring the batter into the cake pan, gently fold in 1/4 cup rainbow sprinkles using a rubber spatula.
- For raspberry jam swirl cake: Bring 1/2 cup seedless raspberry jam to room temperature and stir it vigorously with a spoon until smooth. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Place 4 dollops (about half) of the jam on the batter. Spread the remaining batter over top and make 4 more dollops over the batter with the remaining jam. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan, creating swirls of jam.
KATE'S HEALTHY SPICED PLUM UPSIDE DOWN CAKE WITH VANILLA CUSTARD
Cinnamon, nutmeg, and orange zest enhance the flavor of plums. Applesauce is used in the cake batter instead of butter to counteract the use of butter in the Caramelized Plum Topping. Vanilla Custard adds a cool, creamy contrast to the warm Spiced Cake. This is not a super sweet dessert. Just sugary enough to satisfy your sweet tooth.
Provided by Garden Gate Kate
Categories Dessert
Time 1h20m
Yield 1 Spiced Plum Upside Down Cake, 16 serving(s)
Number Of Ingredients 24
Steps:
- HINT: The plums do not need to be ripe. Although my plums refused to ripen, they still baked up to be sweet and soft because the heat caramelized their natural sugars.
- NOTE: Vanilla Custard should be made ahead of time and chilled in the refrigerator. Caramelized Plum Topping and Spiced Cake should be made right before serving.
- CARAMELIZED PLUM TOPPING: Preheat oven to 350F degrees. Grease sides only (not bottom) of 10 inch cast-iron skillet. If you do not have a cast-iron skillet, you can use a 10 inch cake pan or a 9" by 9" square pan. Set aside.
- Melt 6 tablespoons butter in a small saucepan. Stir in ½ cup brown sugar. Spread in bottom of prepared skillet or pan. Arrange plum slices slightly overlapping in a pretty spiral pattern working from outer rim to center. If using blueberries, arrange plum slices first, and then arrange one ring of blueberries around the outer rim of the pan. Arrange the remaining blueberries in a circle in the center of the pan filling in the gaps. Sprinkle a even layer of nuts over fruit. Set aside.
- SPICED UPSIDE DOWN CAKE: In a medium bowl, sift together whole wheat flour, all-purpose flour, ¼ cup sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat milk, applesauce, eggs, vanilla, and orange zest.
- Stir flour mixture into egg mixture just until combined. Pour batter over fruit and nuts. Let rest for 5 minutes to allow baking powder to activate. Bake at 350F degrees for 40 minutes or until toothpick inserted in the center comes out clean.
- Remove from oven. Let rest for 5 minutes to allow cake to absorb juices. Invert onto a platter that is at least 12 inches in diameter. Use a platter with raised sides if you have one, so that the juices are not spilled and wasted. Do not pour off excess juices, the cake will absorb the juices as it cools. Serve warm topped with Vanilla Custard, vanilla ice cream, or whipped cream.
- VANILLA CUSTARD: Mix 1/3 cup sugar, cornstarch, nutmeg, and salt in medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, scraping corners of pan with spatula, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually whisk at least half of hot mixture into egg yolks. Then, whisk back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in vanilla until you cannot smell alcohol. Pour into a bowl. Press plastic wrap directly on Vanilla Custard to prevent tough layer from forming. Refrigerate about 3 hours or until chilled.
- NOTE: Leftover Spiced Plum Upside Down Cake and Vanilla Custard should be stored in the refrigerator and may be eaten warm or cold.
Nutrition Facts : Calories 257.6, Fat 11.2, SaturatedFat 5.4, Cholesterol 86.9, Sodium 222.9, Carbohydrate 33.6, Fiber 1.6, Sugar 16.6, Protein 6.4
POPPY SEED PLUM CAKE
This cake makes use of gorgeous summer ripe plums. It is easy to put together, looks quite beautiful and tastes super yummy. It is only slightly sweet and has a great fruity flavour that goes great with the poppy seeds.
Provided by Lalaloula
Categories Dessert
Time 1h30m
Yield 1 10 inch cake
Number Of Ingredients 13
Steps:
- To make the poppy seed filling place ground poppy seeds in a bowl and add the hot milk and vanilla extract. Allow to steep for 15 minutes, then add the butter and sugar. Mix well and set aside.
- For the cake batter cream butter and sugar in a big bowl for 6 minutes. Add vanilla extract and salt.
- Beat in each egg separately for 30 seconds.
- Then fold in the poppy seed filling mix.
- In a second bowl combine flour and baking powder. Add this to the butter mixture and stir to combine using a wooden spoon.
- Spread batter in a paper-lined or greased springform pan (26 cm/10 in in diameter).
- Stick the plum quarters into the dough arranging them in circles on the batter.
- Bake in the preheated oven at 180°C/350°F for 65 minutes or until tester inserted in the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely or serve at room temperature.
- Enjoy!
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PLUM BATTER DESSERT - HEART MATTERS MAGAZINE
From bhf.org.uk
- Preheat oven to 220ºC/fan 200ºC/gas mark 7. Combine flour, caster sugar and cinnamon in a bowl. Make a well in centre of flour mixture; break in egg and add a little milk, beating thoroughly with a wooden spoon. Gradually beat in remaining milk drawing flour in from sides to make a smooth batter. Put oil in a shallow 18cm (7in) square non-stick cake tin; heat in oven for 2-3 minutes or until hot. Quickly and carefully place plum halves, cut-sides down, over base of tin (hot oil may spit slightly, so be careful); pour batter evenly over fruit. Bake for about 25 minutes or until pudding is cooked, risen and nicely browned. Dust with sifted icing sugar, if desired. Cut into portions and serve.
- Mixed spice or ginger can be substituted for the cinnamon. Try using 3-4 fresh apricots in place of the plums.
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