Frozen fruits work well in plum cake
Let's take a break and bake a totally different cake, thanks to longtime Forum contributor Lavon Woodey, of Everett.
"At the end of summer,'' she tells us, "I like to serve, from my dear German friend Edda, her plum or apricot cake. It makes a nice change from fruit pies. I have frozen prepared plum halves for winter use, and that works well, too.''
When no fresh or frozen plum halves are available at our houses, though, we can always make the apricot version because it uses canned apricots, halved, but not peeled.
Here we go:
Plum -- or -- apricot cake
3/4 cups sugar plus 2 tablespoons
1/2 cup butter or margarine, softened
1 1/4 cups flour
1 1/8 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons grated lemon zest
1 teaspoon almond extract
1 1/4 pounds (3 1/2) cups prepared plums, pitted, halved, fresh or frozen (if frozen, thawed) OR 1 can (28 ounces) apricots, unpeeled but drained and halved
Favorite topping, such as whipped cream or ice cream
Grease a 9-inch springform pan, or if you don't have a springform pan, use a 9-inch square pan.
In a mixing bowl, combine the eggs, sugar, butter or margarine and cream until fluffy. Add the flour, baking powder, salt, cinnamon, lemon zest and almond extract, blending ingredients together lightly but thoroughly.
Pour batter into prepared pan and top evenly with plums or apricots.
Bake at 350 degrees for 40 minutes.
Remove from oven and cool 15 minutes, then remove from pan. Cool completely, then dust with powdered sugar. Serve with your favorite topping.
Makes one 9-inch springform or 9-inch square pan.
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