Last week, on Facebook I complained about the fact that I sometimes look for cake recipes only to be very disappointed to find that they feature mixes in their ingredients. If I’m looking for a recipe, I’m looking to make something from scratch. If I wanted to make a cake mix, I would simply make the mix and not pretend I’m making something else. In any case, it doesn’t really save you time in the end to make recipes like that because once you’re measuring out the ingredients that doctor up the mix, you may as well just measure out the flour, baking powder, and flavor. It will spare you and your guests the artificial flavor and preservatives that are usually to be found in cake mixes.
What I was searching for was a simple plum cake, one that did not call for milk — because it was to be served for Sabbath dinner desert — and one that did not call for a mix. I had to dig through my own files to find a recipe I had recalled making a few years ago. It’s great because you only use simple ingredients mixed up in one bowl. And when you cut it up to serve, it looks very attractive with the red color of the plums showing through. And this is a good week to make it because plums are on sale this week for just 99 cents a pound at Gourmet Glatt on Spruce Street in Cedarhurst. That’s where I bought the plums I used in the cake.
Super easy crumb topped plum cake
3/4 cup canola oil
1 cup granulated sugar plus another 1/4- 1/3 cup to be used in another step
1 tsp. vanilla extract
3 cups flour plus another 2 tablespoons to be used in another step
1 tsp. baking powder
6 or so plums sliced very thin
2 tablespoons lemon juice
Preheat oven to 350 degrees. Mix the oil 1 c. sugar, vanilla, and egg in a bowl. You can use a mixer with enough power to handle the batter when it gets quite thick. Add in the 3 cups of flour and baking powder and mix until crumbly. Then press 3/4 of it down in a lightly greased 9 x 13″ pan. Toss the plum slices with the lemon juice, and the sugar and flour that had not been used yet and spread that mixture over the crumbs. Cover with the remaining crumbs. Bake for about a half an hour until the crumbs on top take on a golden color.
This cake is great on its own and a wonderful accompanimenat to tea or coffee.
Related articles: http://joltleft.com/jewish-bridal-in-new-york/a-couple-of-easy-and-delicious-cakes-for-an-at-home-celebration