Cinnamon-Sugar Plum Cake

Cinnamon-Sugar Plum Cake
Cinnamon-Sugar Plum Cake
"I'm a social worker running my own practice," writes Susan Haskell of Boston, Massachusetts. "In addition, I'm getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what's on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do." Susan says this can also be made with fresh cherries, sliced peaches, nectarines, or pears.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
American Cake Fruit Dessert Bake Plum Summer Bon Appétit Boston Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups all purpose flour
  • 1 teaspoon grated lemon peel
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Carbohydrate 44 g(15%)
  • Cholesterol 77 mg(26%)
  • Fat 13 g(20%)
  • Fiber 2 g(6%)
  • Protein 4 g(8%)
  • Saturated Fat 8 g(39%)
  • Sodium 138 mg(6%)
  • Calories 304

Preparation Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan. Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.

Preparation Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan. Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.

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