Plum Cake

Smitten Kitchen posted this recipe, Purple Plum Torte, recently which was great timing for me since we had bought a large container of purple plums at Costco & could not really eat them so fast…So this cake was perfect to use some of them up… we still have lots….

The recipe that Smitten Kitchen posted was made with butter, but I wanted it to be parve, non-dairy, so I substituted the butter with oil. The cake was more dense that it would be with butter, but the taste was great so I am good with using oil…

The cake is flat with plums on top that sink into the cake as it bakes… made in a spring form pan, this is a quick, simple & delicious cake.

Here is the recipe thanks to Smitten Kitchen for posting it…I changed 1 thing only

Ingredients

For the cake

1 cup flour

1 tsp baking powder

pinch of salt

1 cup sugar

1/4 cup oil *** alternately the original recipe called for 1/2 cup unsalted butter…When you substitute oil for the butter you use half oil for the amount of butter…

2 large eggs

For the topping

12 purple plums

2 tsp lemon juice

1 tsp cinnamon

1 tbsp sugar

Method

Preheat oven to 350f

Grease a 9 inch springform pan within-stick spray

Whisk the flour, baking powder & salt together in a bowl
In a different bowl, whisk sugar & oil together *** if you are using butter, you can use a mix-master to mix this cake together…one of the other benefits to using oil is that this cake mixes up nicely by hand
Add the eggs to the sugar/oil mixture & mix well until smooth & well combined
Add the dry ingredients to the wet ones & using a spoon, mixing to combine
Cut the plums in half & remove the pit
Put the cut plums cut side down on top of the batter…cover the top
Sprinkle the lemon juice over the plums
Mix the siccamon & the sugar together & sprinkle over the plums
Bake the cake in the preheated oven for for approximatley 45 minutes..
Cool the cake on a rack
Remove the ring of the sjpringform pan to serve…
When the cake was cool I dusted the top of the cake with some icing sugar…