Sliced plums in a butterscotch sauce top this tender cake. Spelt flour, an ancient cereal grain, gives it a nutty hint.
- Portion size 9 servings
- Credits : Canadian Living Magazine: September 2009
MethodHalve and pit plums. Cut each into 6 wedges; set aside. In bowl, whisk sugar with butter until combined. Spread in greased 8-inch (2 L) square metal cake pan; decoratively cover with plums.
Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in orange rind and vanilla.
In separate bowl, whisk together all-purpose and spelt flours, baking powder, cinnamon, nutmeg and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over plums, smoothing top.
Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes.
Run knife around edges of cake; invert onto plate. Scrape any remaining syrupy base over plums. Serve warm or at room temperature.
Nutritional facts Per serving: about
- Sodium 234 mg
- Protein 6 g
- Calories 437.0
- Total fat 20 g
- Potassium 256 mg
- Cholesterol 110 mg
- Saturated fat 12 g
- Total carbohydrate 60 g
- Iron 13.0
- Folate 20.0
- Calcium 9.0
- Vitamin A 19.0
- Vitamin C 5.0