This cake will please you and whoever you serve it to. I used plums, but you could easily use another fruit of your choice – think nectarines, peaches, apples, pears. You basically mix wet and dry, then combine, top with fruit, bake. Couldn’t be easier. It’s moist, too, and somewhat addictive.
Plum cake (adapted from Gourmet Magazine)
1 cup AP flour
2 teaspoons baking powder
rounded 1/4 teaspoon salt
1 stick dairy-free margarine, soft
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 plums, pitted and cut into 1/2″ thick wedges
1/2 teaspoon grated nutmeg
Preheat oven to 350 degrees F, with rack in the middle. Lightly grease a 9″ springform pan.
Whisk together flour, baking powder, and salt. Beat margarine and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter plums over top. Stir together nutmeg and remaining 1/2 tablespoon sugar, and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 – 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool.
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