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Friday, January 20, 2012

Italian Plum Cake

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BM#12Day5:  I so love to bake with fruits. This Italian Plums were available in abundance a few months ago. I thought I would use it in a cake recipe.Base recipe for this lovely cake is from Martha's Stewart site. For the same recipe, she suggests baking 2 cakes. Well I like my cake thick and plump so I used the cake batter to just make a thick cake. The taste was splendid!

But I have to tell you all about my lapse in judgement when it came to adding the cinnamon-sugar topping -- I went overboard with it..Yup,added an extra tbsp of sugar than the original recipe called for and it kind of made the top crusty.  While the inside of the cake was moist and the texture perfect,the top was a little crusty rather than springy!  I was a little upset about the fact that I couldn't resist adding more sugar!  Oh, what a real bummer!

Ingredients:
  • 1-1/2 cups Unbleached All-Purpose Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Cup Sugar
  • 1/2 Cup Whole Milk
  • 1/4 Cup Vegetable Oil
  • 1 Large Egg
  • 9-10 Italian Plums
  • 1/4 Tsp Cinnamon powder + 1 Tbsp Sugar (For making "Cinnamon Sugar")
  • 2 Tbsp Cold Unsalted Butter, cut into cubes + a little more for greasing the pan
Procedure:
  • Quarter the plum and discard the stone.
  • Sift the flour along with baking powder. Add the salt and keep it aside. Combine the sugar and egg in a bowl using electric mixer.
  • Pour the milk, oil and vanilla extract. 
  • Add the dry ingredients in small batches until it is evenly combined.
  • Preheat the oven to 400 degrees F. Line a round 8" pan with aluminum foil and pour the batter. Smooth the top with a silicone spatula.
  • Place the quartered Italian Plums on the top.
  • Dot with butter and cinnamon sugar. You can see how sugar-happy I was. Don't add more more than 1 tbsp sugar in the sugar-cinnamon topping. Bake for 30 -35 minutes on the top or until a tooth-pick inserted into the center comes out clean. Cool completely prior to cutting and serving. 
  • Enjoy with a cup of coffee.
Note:
  • Don't go overboard with the cinnamon sugar. I added 2 Tbsp Sugar along with the cinnamon. It made the top of the cake slightly crusty. 
Other Random "Baked Goodies with Fruits" from my Kitchen:: 

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17 comments:

  1. Very delicious and tempting recipe.. looks super perfect.. awesome presentation too !!
    Indian Cuisine

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  2. I love this any time of the week..You are making me to have it now..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  3. Very inviting plate of cakes CL..looks very moist and great!

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  4. lovely and so much preferred over the dried plum cakes, will give this one a shot for sure

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  5. Looks delicious. I never bake anything with plum, I always thought it would get mushy.

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  6. Wow! Looks fantastic! I am drooling all over it :)

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  7. Looks very delicious. I like sometimes the crusty texture of cakes. but it happens only accidentally most of the time. may i know the reason for adding butter on the top of cake?

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  8. Looks very delicious. I like sometimes the crusty texture of cakes. but it happens only accidentally most of the time. may i know the reason for adding butter on the top of cake?

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  9. Your cake recipes are simply superb and this plum cake wow..

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  10. Your cake recipes are simply superb and this plum cake wow..

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  11. Superb. I am glad to have such scrumptious desserts from you. Equally love them all. :)

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XoXo, Cool Lassi(e)