PLUM CAKE

Plum Cake image

A sweet warm end to any meal. Be sure to sift the flour before baking. Each cup of sifted flour should weight 4 ounces. If using Italian plums do double or triple the amount. If you don't have buttermilk just add 1 tablespoon to a 1 cup measuring cup then fill with milk, let sit 10 minutes.

Provided by Rita1652

Categories Breads

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups sugar
1/2 cup canola oil
2 eggs
1 cup buttermilk
3 cups sifted all-purpose flour (12 ounces sifted flour)
1/2 teaspoon vanilla
3 teaspoons baking powder
1 teaspoon salt
6 -8 fresh plums (pitted, sliced or quartered)
1 cup brown sugar, packed
6 tablespoons all-purpose flour
1 1/2 teaspoons cinnamon
6 tablespoons butter
1 cup chopped hazelnuts

Steps:

In mixing bowl, cream sugar, oil and eggs until fluffy.
Alternate in the buttermilk and vanilla with the sifted flour, salt and baking powder.
Spread batter in greased and floured 9" x 14" glass pan.
Top with rows of plum slices.
Combine crumb topping ingredients and mix until crumbly.
Sprinkle crumbs over plums.
Bake at 350ï¿½ approximately 1 hour or until tested done.
Cut and serve warm with a scoop of vanilla ice cream.

Nutrition Facts : Calories 399.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 35.3, Sodium 281, Carbohydrate 57.7, Fiber 2, Sugar 35.7, Protein 5.5

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