Plum Cake (Parve) | Imamother

Amarante

Mon, Sep 19 2016, 12:59 pm

This is a nice easy cake and perfect for the season as there are lots of beautiful plums in the produce department.

The rosewater gives it an interesting taste and elevates it but substitute vanilla if you don't like rose water.

Plum Cake

Serves 8-10

½ cup canola oil, and more for greasing pan
¾ cup sugar
2 eggs
1 teaspoon rose water (or vanilla)
1 lime for zest
1 cup flour
1 teaspoon baking powder
½ teaspoon kosher salt
6–8 small or 4-6 large plums, sliced into wedges (about 2 cups)
Optional: 2–3 tablespoons raw sugar

1) Prep. Preheat oven to 350˚F. Grease a 9-inch round cake pan or springform.

2) Mix. Mix together the oil, sugar, eggs, rose water, and zest until smooth. Add the flour, baking powder and salt and continue to mix by hand until the ingredients just come together (like pancake batter).

3) Arrange. Tip the batter into the prepared pan. The batter is thick, so you’ll need a spatula to scoop it all out and then spread it evenly in the pan. Arrange the plum slices in concentric circles and sprinkle with raw sugar.

4) Bake. Bake the cake for 50–60 minutes until a toothpick comes out clean.