| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Cakes, Desserts |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter, softened |
| 1/2 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Orange juice |
| 1 |
ts |
Vanilla |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Grated orange rind |
| 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Nutmeg |
| 1 |
lb |
Plums, pitted, quartered |
| 1 1/4 |
c |
Sour cream |
| 1 |
|
Egg |
| 2 |
tb |
Orange juice |
| 1 |
ts |
Cornstarch |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Butter |
INSTRUCTIONS
CAKE
FILLING
STREUSEL TOPPING
Line side of greased 10-inch springform pan with parchment paper just to
rim. Set aside
Streusel Topping: In bowl, stir together flour, sugar, nutmeg and cinnamon.
Using pastry blender or 2 knives, cut in butter until crumbly. Set aside.
Cake: In large bowl, beat butter until fluffy; gradually beat in sugar
until light and fluffy. Beat in eggs, orange juice and vanilla.
In separate bowl, stir together flour, orange rind, baking powder and
nutmeg; gradually beat into egg mixture until smooth and thick. Scrape into
prepared pan. Nestle plums into batter, skin side up.
Filling: In mixing bowl, beat together sour cream, egg, orange juice and
cornstarch; pour over plums. Sprinkle with Streusel Topping.
Bake in 350F 180C oven for 60-70 minutes or until topping is golden brown
and tester inserted into centre comes out clean. Let cool. Source: Canadian
Living magazine [Jul 95] Originator: Susan Coppen, Sidney, British
Columbia, Canada
Per Serving: about 490 calories, 7 g protein, 25 g fat, 60 g carbohydrate
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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