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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 18 |
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This recipe is from a booklet Bake Fest '96' which after carrying around for 12 years I finally made yesterday with excellent reviews from my family. It calls for a 9 springform pan , I used a 9 square pan with excellent results. Ingredients:
8 -12 plums, halved and pitted (i used less) |
1/2 cup packed brown sugar |
2 tablespoons all-purpose flour |
1 teaspoon cinnamon |
1/4 cup cold butter |
3/4 cup granulated sugar |
1/2 cup butter, room temperature |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
3/4 cup icing sugar |
1 tablespoon milk |
1/2 teaspoon almond extract |
Directions:
1. Topping:.
2. Stir together sugar,flour,cinnamon.
3. With pastry blender, cut in butter until mixture is crumbly.
4. Set aside.
5. Cake:
6. Using electric mixer, beat sugar and butter until fluffy.
7. Beat in eggs one at a time, beating well after each addition.
8. Add vanilla.
9. In separate bowl, sift flour, baking powder, salt.
10. Add flour mixture to butter mixture alternately with milk.
11. Pour into lightly buttered 9 springform pan.
12. Arrange plums cut side up on top of batter; sprinkle with topping.
13. Bake in 350 F oven about 1 hour; test for doneness.
14. Cool in pan on rack, 10 minutes.
15. Glaze:.
16. Stir together icing sugar, milk, and almond extract until smooth.
17. Drizzle glaze over warm cake.
18. Run a knife around edge of pan, release sides of pan.
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