| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
Cakes |
5 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 6 |
tb |
Granulated sugar |
| 1 |
|
Egg, separated |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
c |
2% milk |
| 1 |
c |
Halved plums or other fruit |
|
|
STREUSEL TOPPING |
| 1/4 |
c |
Packed brown sugar |
| 1/2 |
tb |
Soft margarine |
| 1/2 |
ts |
Cinnamon |
|
|
GLAZE (optional) |
| 2 |
tb |
Icing sugar |
| 1/2 |
ts |
2% milk |
| 1/8 |
ts |
Vanilla |
INSTRUCTIONS
Grease 8" square cake pan, 9" pie plate or springform pan.
Beat egg white in a small bowl and set aside. In large bowl, cream
together margarine, sugar and egg yolk until fluffy. Combine flour and
baking powder, beat into egg mixture alternately with milk. Fold beaten egg
white into batter.
Turn into prepared pan. Halve plums (or slice peach, apple, pear,
nectarine) and arrange over top.
Streusel topping: in a small bowl, combine brown sugar, margarine and
cinnamon. Mix well and sprinkle over fruit.
Bake at 350 F for about 35 minutes or until top is golden and toothpick
inserted into cake comes out clean. Time depends on thickness of batter.
Glaze: Combine icing sugar, milk and vanilla. Mix well. Drizzle over
cake.
My notes: original recipe halved makes 5 servings, but it tasted so good
warm that we only cut 4 servings. Warmed up in microwave for the second
meal. Use extra fruit (fresh or canned) to make 6 servings. Would be nice
served at a brunch - moist but not too sweet. Tested with fresh nectarines!
1/5 recipe, one serving 288 calories, 8 g fat, 56 mg cholesterol, 109 mg
sodium, 4 g protein, 50 g carbohydrate
Source: The Lighthearted Cookbook by Anne Lindsay, Heart and Stroke
Foundation of Ontario 1988. Shared by Elizabeth Rodier 6/93
A Message from our Provider:
“Beauty: an act of God”