Author Notes
In memory of Helen. - energy —energy
Test Kitchen Notes
Simple and delicious, even better for breakfast the next day! This cake is moist, chewy, not too sweet and perfect alongside a scoop of vanilla ice cream. The lemon zest perks it up to the point of perfection and the sugar and cinnamon sprinkled over the top adds just a touch of sweetness. - Kaitlyn —The Editors
Ingredients
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6
plums (variety of your choice)
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1 1/2 cups
cake flour (or can use all purpose)
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
salt
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1/4 pound
unsalted butter
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3/4 cup
white sugar
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2
large eggs
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
finely grated lemon zest
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2 tablespoons
white sugar, additional
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1/2 teaspoon
ground cinnamon
Directions
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Preheat the oven to 350 degrees. Lightly grease a baking pan (about 8 X 8 inches). Halve plums, remove pits and dice (keep skin on). In a separate bowl combine the flour, baking powder and salt.
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In a stand mixer or by hand, cream the butter and 3/4 cup sugar. Add the eggs one at a time, beating well, then the vanilla and lemon zest. Stir in the diced plums and then the flour mixture until just combined.
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Pour batter into baking pan. Bake in the centre of the oven 30-40 minutes until a skewer inserted into the middle comes out clean. Meanwhile combine the additional sugar and cinnamon.
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Remove cake from oven, dust with the cinnamon sugar and allow to cool. Serve as is or with custard or butterscotch sauce!
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