Plum cake - country cooking

8 servings

Ingredients

Quantity Ingredient
1⅓ cup Unsifted all-purpose flour
¼ cup Sugar
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Salt
10 tablespoons Butter, coarsely chopped and slightly softened
3 larges Eggs, lightly beaten
2 tablespoons Grated orange rind
1 teaspoon Vanilla extract
5 Ripe red plums, halved
⅔ cup Coarsely chopped, skinned, toasted hazelnuts

Directions

1. Heat oven to 350F. Grease and flour an 8-inch springform pan. In food processor fitted with chopping blade or in large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt; process or stir until just blended. Add butter and process briefly until just blended.

2. Add eggs, orange rind, and vanilla; process just until smooth batter forms, scraping inside of bowl as necessary. Spread half of batter in prepared pan and bake 25 minutes (cake will be a bit soft in center). Meanwhile, pit plums and slice into ¼-inch-thick wedges.

3. Arrange plum wedges evenly over warm cake layer; top with remaining batter. Scatter hazelnuts evenly over batter and bake 45 to 50 minutes longer or until cake tester inserted in center comes out clean. cool cake in pan on wire rack 15 minutes. Remove rim of pan; cool cake until warm. Transfer to serving plate.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Related recipes