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.
PERFECT PLUM CAKE
My mother makes this and it is fantastic-- I've made it a couple of times and found it to be easy to make. We like it for breakfast on Christmas morning.
Provided by Robyn from the dese
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, cream together sugar, oil, eggs and plum baby food.
- Blend in vanilla and red food coloring.
- Add flour, salt, ground cloves, baking soda, cinnamon.
- Fold in walnuts.
- Bake in greased bundt pan for 50 minutes to an hour at 325F.
- Let cool before attempting to dislodge.
Nutrition Facts : Calories 385.9, Fat 19.7, SaturatedFat 2.8, Cholesterol 52.9, Sodium 167.8, Carbohydrate 49.6, Fiber 0.7, Sugar 33.5, Protein 3.7
CHRISTMAS PLUM CAKE
This is an absolutely declicious, moist cake that smells and tastes like Christmas. My grandmother Bonnie had spent some time in California in the 40's and I believe that's where this recipe originated. This cake is perfect to bake a day ahead and enjoy as a breakfast item. Also it's perfect to separate the batter into 7 mini loaf pans and give away as gifts. Let me know what you think...it's one our family traditions which I hope becomes one of yours.
Provided by sunnybono
Categories Breads
Time 1h10m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Before beginning this recipe, put your prunes in a pan and just cover with water. Let them simmer for a little while until mushy. Turn off pan and let them sit until a little cooler. Then chop them on a cutting board and get started on the recipe.
- First mix together oil, sugar, eggs, pecans and prunes (you might want to say plums -- people get a certain image when you say prune).
- Next, whisk together the soda and buttermilk in a separate bowl or measuring dish. Set that aside and let it get foamy.
- Next sift together the flour and spices. Mix the dry ingredients in with your prune mixture, just until moist. Then fold in the buttermilk mixture until mixed in well.
- Pour mixture into a 9X13 baking dish. OR you can use smaller tins -- I find one batch can fill 7 mini loaf pans. Bake 9X13 dish for one hour at 350 degrees. Small pans bake for 35 minutes at 350 degrees.
- Five minutes before your cakes come out of the oven, prepare the glaze: mix together buttermilk, sugar, butter and soda. Bring to a boil and cook for 1-2 minutes -- be sure you use a larger pan than you think you need, this mixture really expands! Pour the glaze over your hot cakes once they come out of the oven.
- Enjoy!
Nutrition Facts : Calories 577.2, Fat 28.5, SaturatedFat 4.8, Cholesterol 59.2, Sodium 221.7, Carbohydrate 78.4, Fiber 2.8, Sugar 57.4, Protein 6
GERMAN PLUM CAKE
This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.
Provided by Sackville
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
- Mix the flour and baking powder and add that into the mixture.
- Grease the base of a round baking pan and spread the dough over the pan.
- Liberally spread plums over the dough.
- To make the optional topping, cream the butter, add flour, sugar and cinnamon.
- Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
- Be careful not to let the bottom burn!
- Serve with lots of freshly-made whipped cream.
- If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
PRETTY PLUM CAKE
This recipe is from a booklet " Bake Fest '96' which after carrying around for 12 years I finally made yesterday with excellent reviews from my family. It calls for a 9" springform pan , I used a 9" square pan with excellent results.
Provided by dissjwine
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Topping:.
- Stir together sugar,flour,cinnamon.
- With pastry blender, cut in butter until mixture is crumbly.
- Set aside.
- Cake:
- Using electric mixer, beat sugar and butter until fluffy.
- Beat in eggs one at a time, beating well after each addition.
- Add vanilla.
- In separate bowl, sift flour, baking powder, salt.
- Add flour mixture to butter mixture alternately with milk.
- Pour into lightly buttered 9" springform pan.
- Arrange plums cut side up on top of batter; sprinkle with topping.
- Bake in 350 F oven about 1 hour; test for doneness.
- Cool in pan on rack, 10 minutes.
- Glaze:.
- Stir together icing sugar, milk, and almond extract until smooth.
- Drizzle glaze over warm cake.
- Run a knife around edge of pan, release sides of pan.
Nutrition Facts : Calories 380.7, Fat 15.6, SaturatedFat 9.4, Cholesterol 75.7, Sodium 240.8, Carbohydrate 57.4, Fiber 1.4, Sugar 39.9, Protein 4.3
PLUM CAKE
Make and share this Plum cake recipe from Food.com.
Provided by gran9879
Categories Dessert
Time 1h10m
Yield 1 9x13 cake
Number Of Ingredients 16
Steps:
- Blend all ingredients together in mixer and pour into greased 9 x 13 pan.
- Bake one hour at 300.
Nutrition Facts : Calories 7419.9, Fat 374.7, SaturatedFat 89.2, Cholesterol 807.9, Sodium 8337, Carbohydrate 968.5, Fiber 21.6, Sugar 733.4, Protein 82.7
GINGERY PLUM CAKE
Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h25m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
- For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
- Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.
Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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