A tender, flavorful cake with fresh prunesor plums baked on top of the cake batter and just beneath a crunchystreusel topping.
Recipe: Fresh Prune or PlumStreusel Cake
3/4 cup granulated sugar
1/4 cup margarine or butter
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon each baking soda and baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup buttermilk or sour milk*
2 cups halved Washington Italian prunes or plums
Streusel Topping (recipe follows)
Ground cinnamon to sprinkle
Makes 12 servings.
Streusel Topping:Combine 1/3 cup all-purpose flour, 1/4 cup granulated sugar and1/4 teaspoon lemon extract; using a fork. Cut in 2 tablespoonsmargarine or butter until crumbly.
*To make sour milk: Add 1/2 teaspoon vinegarto 2/3 cup plain milk; let stand 5 minutes.
Recipe provided courtesy of WashingtonState Fruit Commission
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