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Plum Cake

chef.brandon's picture
Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Butter 1 Cup (16 tbs)
  Egg yolks 5
  Sour cream 1 Cup (16 tbs)
  Cake flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Italian plums 30 , halved and pitted (Frozen / Partially Thawed)
For topping
  Sugar 1⁄3 Cup (5.33 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Almonds 1⁄3 Cup (5.33 tbs), grated
  Butter 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) Cream together the butter and sugar.
3) Add the sour cream to the mixture.
4) Sift together the salt, baking powder and flour.
5) Add the dry ingredients to the sugar mixture very gradually.
6) Add the almond, vanilla and lemon rind. Stir well.
7) Into two cake pans of 8x8-inches or a single 9x13-inches pan, put the batter.
8) Use the plums to cover. Keep the cut side up.
9) For the topping, blend together the almond, flour and sugar.
10) Use a pastry cutter to cut in the butter till well blended.
11) Sprinkle the topping all over the cake.
12) Bake in preheated oven for 1 hour.

SERVING
13) Serve as preferred.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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