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You are here: Home / Recipes / Desserts / An Appleicious and Plum Fancy Weekend of Cake Making

An Appleicious and Plum Fancy Weekend of Cake Making

September 17, 2015 by Alison

piece of plum cake_1One friend and one cake Saturday and another friend and another cake on Sunday! If you ask me, that’s a pretty sweet way to spend the weekend. The first one, an orchard-fresh chunky apple cake and the second one, a fruit filled sugary plum cake. Sure, both were baked in spring form pans and made with butter, sugar and eggs, but the uniqueness of the tart apples and sweet plums magically yielded two cakes distinct and unlike the other. In a sense, my two cakes mirrored the individuality of my two friends — Jackie and Suzy — both sweet yet each extraordinary in their own ways.

What’s more, both baking dates, with a slow hour of bake time after a mere 30 minutes prepping and cleaning, provided a truly pleasant interlude to my otherwise jam-packed weekend. The sweet-smelling aroma from our baking cakes still lingers in my memory reminding me of the delightful time and conversation with two good friends.

Plum Cake
Print Recipe
A fruit filled sugary plum cake.
Servings Prep Time
8 20 minutes
Cook Time
50 minutes
Servings Prep Time
8 20 minutes
Cook Time
50 minutes
Plum Cake
Print Recipe
A fruit filled sugary plum cake.
Servings Prep Time
8 20 minutes
Cook Time
50 minutes
Servings Prep Time
8 20 minutes
Cook Time
50 minutes
Ingredients
  • 1 stick butter softened
  • 1 cup sugar
  • 2 whole eggs
  • 1 cup flour
  • 2 tsp baking powder
  • 1 pinch kosher salt
  • 10 whole Italian plums cut lengthwise and pits removed
  • 1 tbsp cinnamon sugar sprinkle on top
  • 1/2 tbsp fresh lemon juice sprinkle on top
Servings:
Instructions
  1. Pre-heat the oven to 350 degrees. Spray a spring form pan with baking spray. Beat together the butter, sugar and eggs. Add flour, baking powder and salt. Mix well. Transfer to pan and spread batter evenly. Place plums flesh side down into a pattern. Sprinkle with cinnamon sugar and squeeze a bit of lemon juice on the top. Bake for 50 minutes until center is firm to the touch. Cool cake for a few minutes, remove from spring form pan and place on a cake plate. Just before serving, sprinkle with powdered sugar. Happy new year to those of you who celebrate Roshashana!

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Filed Under: Desserts, Holiday, Kitchen Chronicles Tagged With: cake, dessert, new year, plum, recipe, Roshashana, sweet

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Comments

  1. Suzz says

    September 18, 2015 at 6:22 pm

    Those cakes sound SOOOOO delicious!!! I’m going to have to try making both of them!!!

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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