| 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 |
T |
Orange juice |
| 1 |
t |
Vanilla |
| 1 |
c |
All-purpose flour |
| 1 |
T |
Grated orange rind |
| 3/4 |
t |
Baking powder |
| 1/2 |
t |
Nutmeg |
| 1 |
lb |
Plums, pitted quartered |
| 1 1/4 |
c |
Sour cream |
| 1 |
|
Egg |
| 2 |
T |
Orange juice |
| 1 |
t |
Cornstarch |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
t |
Nutmeg |
| 1/2 |
t |
Cinnamon |
| 1/2 |
c |
Butter |
INSTRUCTIONS
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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