Hi there– Well, it’s the beginning of fall and I just have to bake up something. And with the end of the summer fruits still in the market, I settled on sweet ripe plums in this friendly little cake. I don’t like to play favorites– but this is the best cake I’ve had in quite a while…
It’s sweet and nutty, really more fruit than batter. With a scoop of vanilla ice cream and a mug of tea, it’s the perfect way to celebrate the advent of Autumn.
PLUM NUT CAKE
4 perfectly ripe plums
1/2 cup sugar
1/2 cup canola oil
1 tsp. vanilla
1 tsp. amaretto*
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup walnuts (or pecans), coarsely chopped
1 little powdered sugar to dust on the baked cake
Cut the plums into polite little chunks, discarding the pits. Set aside
In a mixing bowl stir together the sugar, oil, vanilla, amaretto and egg. Then mix in the flour, baking powder and salt. Finally fold in the plums pieces and chopped walnuts.
Spoon the batter into a 9″ or 10″ cake pan** that has been sprayed with cooking spray. Pop it into a 375 degree oven for 30-35 minutes until it’s cooked through and golden. (Test for doneness inserting a toothpick).
Lovely eaten warm or at room temperature. Fist taste of Autumn.
*I use Amaretto in place of almond extract– less expensive and a bottle will last about forever!
**I use a springform pan–easier to remove the cake onto a plate.