Top | Cakes and Muffins
Italian Plum Cake
(recipe, Carrie Floyd)
Essentially a quick, easy coffeecake, this dessert was adapted from a recipe in the September 2007 issue of Martha Stewart Living.
- 1 cup all-purpose flour
- ½ cup whole-wheat pastry flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 large egg
- ¾ cup sugar
- ½ cup whole milk
- ¼ cup vegetable oil
- 8 to 9 large, firm Italian plums or 1 dozen smaller plums, halved and pitted
- 1 Tbsp. brown sugar
- ¼ tsp. ground cinnamon
- 1 Tbsp. cold unsalted butter, cut into small pieces, plus more for greasing pan
- Preheat the oven to 375 degrees. Butter one 8-by-10-inch baking pan, or one 9-inch round pan.
- In a medium-size bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the egg, sugar, milk, and oil; whisk until smooth. Fold the wet mixture into the flour mixture and stir until just blended.
- Spoon the batter into the prepared pan and smooth out the top. Arrange the plum halves, cut sides up, atop batter.
- Combine the brown sugar and cinnamon, then sprinkle the mixture over the plums. Dot with the tablespoon of butter.
- Bake until the top of the cake is golden, the plums are soft, and a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes. Cool slightly before serving.