A simple Italian plum cake made with the season's best. This soft and delicious cake can be made with different fruits and enjoyed year-round! Ideal for breakfast or dessert.
Ingredient
– 2 cups all-purpose flour– 2 teaspoons baking powder– Pinch of salt– 1 lemon, zest– ⅔ cup sugar– 2 large egg– ½ cup oil– 1 cup buttermilk– 10-12 Italian plum– 2 Tablespoons turbinado sugar– 1 teaspoon ground cinnamon– 2 Tablespoons margarine
Direction
1
Preheat oven to 350. Grease and flour a 9-inch removable-bottom round cake pan. Baking spray is my preferred method for preparing cake pans.
2
Sift flour, baking powder, and salt in a large bowl.
Mix the lemon zest into the flour mixture with your hands to release its flavor.
3
Mix sugar and eggs in a large bowl with an electric or stand mixer for 5 minutes until creamy. Cake can be made by hand. Beat oil and buttermilk. Mix well.
4
By half, add flour mixture to wet mixture. If using a mixer, scrape bowl sides with spatula and mix well after each addition. Put batter in prepared cake pan. Put plum slices on the cake. Gently press some into the cake batter.
5
Sprinkle the cake with cinnamon-turbinado sugar and thin margarine or butter pats. Bake until skewer inserted in center comes out clean, 50-60 minutes. Test cake at 50 minutes. All ovens are different.
6
Cover browning cake with aluminum foil for remaining baking time. Remove cake from oven. Use a sharp knife to loosen the cake's edges from the pan while it's hot.
7
Carefully open a springform pan and place the cake and pan bottom on a cake rack to cool.
Cool the cake completely. Remove the cake pan bottom after cooling (or leave it on). Recommended warm.