Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh plums, pitted and chopped
- 1/2 cup walnuts, chopped
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the Greek yogurt and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped plums and walnuts.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 290mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- You can use any type of fruit instead of plums, such as peaches, apples, or berries.
- You can use any type of nuts instead of walnuts, such as pecans, almonds, or hazelnuts.
Variations:
- Add a teaspoon of cinnamon or cardamom to the batter for extra flavor.
- Top the cake with a cream cheese frosting or whipped cream.
- Make mini plum and walnut cupcakes instead of a cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients, as this can result in a tough cake.
- Use a serrated knife to slice the plums for easier chopping.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made from powdered sugar and milk.
Garnishes:
Top the cake with fresh plum slices and chopped walnuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it with foil halfway through baking.
- If the cake is not cooked through in the center, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the plums thoroughly before chopping them.
Food history:
Plums have been cultivated for thousands of years and are believed to have originated in China. They were brought to Europe by the Romans and were a popular fruit in medieval times.
Flavor profiles:
This cake has a sweet and tangy flavor from the plums, with a nutty crunch from the walnuts.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
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