DENESSE WILLEY'S FRESH PLUM CAKE
Steps:
- Preheat oven to 425 degrees. Lightly grease an 9-inch-by 13-inch baking pan. In the bowl of a food processor, combine flours, baking powder, salt and 1/4 cup sugar. Add 6 tablespoons cold butter and pulse until it is the consistency of corn meal. In a measuring cup, beat together the eggs and vanilla; add enough milk to make 1 cup. With the processor running, pour in milk mixture; a soft sticky dough will form. Scrape the dough into the pan, and with a greased spatula press the dough to cover the bottom of the pan. Press in the fruit, skin side down until it uniformly covers the dough. (Distribute the dough more evenly by pushing it with the fruit sections.) Sprinkle oatmeal over all. Distribute 1/2 cup sugar over the oatmeal. Sprinkle on spices. Dot with remaining 6 tablespoons cold butter.
- Bake about 25 minutes. Serve warm (but not hot) with ice cream for dessert. Refrigerate leftovers for breakfast.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 176 milligrams, Sugar 16 grams, TransFat 0 grams
CRUNCHY-TOPPED WHOLE-WHEAT PLUM CAKE
When blue-black prune plums come into season in the fall, this cake must be made. The recipe was created by the reporter Marian Burros well before The New York Times went digital; each fall, she would grumble about having to print it, by popular demand, once again. It is absurdly simple (just plum halves nestled into batter), but somehow the liveliness of fruit, sugar, and spice on top of plain cake brings out the best of both worlds. In 2010, the recipe got an update with whole-grain flour that works well with the red and black plums of summer. You can also make it with cherries and peaches.
Provided by Melissa Clark
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.
- Place the plum slices in a bowl and gently toss with 2 tablespoons whole-wheat flour. In a separate bowl, combine the remaining whole-wheat flour with the baking powder and kosher salt.
- In the bowl of an electric mixer, beat together 1/2 cup butter, sugar, Cognac or brandy and vanilla until light and fluffy. Add the egg and beat until thoroughly combined.
- Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat until just combined.
- Scrape the dough into the pan, smoothing the top with a spatula. Scatter on the plums in an even layer. Sprinkle the Demerara sugar on top. Bake for 35 to 40 minutes, until the top is golden brown. Transfer to a wire rack to cool completely before serving, with whipped cream if you like.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 203 milligrams, Sugar 25 grams, TransFat 0 grams
FRESH PLUM KUCHEN
In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM CAKE
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
- Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
- Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g
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.
DAKOTA STYLE PLUM CAKES (KUCHENS)
This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.
Provided by Molly Yeh
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
- For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
- Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
- Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.
EASY PLUM CAKE
A super delicious cake, which is a great way of using plums when in-season. A buttery sponge cake is topped with plums, cinnamon, and sugar, before being baked to perfection. Serve with cream or whipped cream.
Provided by sophia
Categories Fruits and Vegetables Fruits Plums
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
- Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 44.5 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 99.7 mg, Sugar 28.7 g
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
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