This light, plum-topped cake is a superb fall dessert.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2005
Grease and flour 10-inch (3 L) springform pan; set aside.
Pit plums and cut into 1/4-inch (5 mm) thick slices. In bowl, toss together plums, brown sugar and cinnamon; set aside.
In large bowl, beat butter with granulated sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. In small bowl, stir sour cream with oil. Stir flour mixture into butter mixture alternately with sour cream mixture, making 3 additions of dry ingredients and 2 of wet ingredients. Scrape into prepared pan; smooth top. Arrange plums in concentric circles on top, leaving about 1/2 inch (1 cm) between circles.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour and 20 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan. (Make-ahead: Let cool completely. Cover with plastic wrap and store at room temperature for up to 24 hours or freeze in airtight container for up to 2 weeks.)
Transfer cake to serving plate. In small saucepan or microwaveable dish, melt apricot jam; strain and brush over top of cake. Serve slightly warm or at room temperature.
Nutritional facts <b>Per serving:</b> about
- Sodium 167 mg
- Protein 5 g
- Calories 443.0
- Total fat 19 g
- Cholesterol 79 mg
- Saturated fat 8 g
- Total carbohydrate 64 g
- Iron 11.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 14.0
- Vitamin C 5.0