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Tuesday, February 9, 2016

lemon plum cake

Ingredients

  • Servings: 1
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 3/4 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons finely grated lemon zest
  • 1/2 cup plain yogurt
  • 3 plums, pitted and cut into eighths
  • 2 tablespoons all-purpose flour
  • 1 teaspoon confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 2 hrs 30 mins

  • preheat oven to 375 degrees f (190 degrees c). grease a 9-inch cake pan, and line the bottom with a round piece of parchment paper.
  • in a large bowl, whisk together 1 1/2 cups flour, baking soda, salt, and cinnamon. in a separate bowl, beat butter, brown sugar, and white sugar with an electric mixer until light and fluffy; beat in eggs one at a time, then beat in vanilla extract and lemon zest. mix the butter mixture into the flour mixture, alternating with yogurt until the mixture forms a smooth, even batter. spread the batter into the prepared cake pan. place the plum slices into a bowl, and toss with 2 tablespoons of flour. arrange the plum slices the cake in a decorative pattern.
  • bake in the preheated oven until browned, about 30 minutes. loosely cover the cake with foil, and bake until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan, 30 to 40 more minutes.
  • let cake cool completely in pan. run a knife around the edge of the cake to loosen, and remove from pan. dust with powdered sugar before slicing.

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