Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 2 tsp lemon zest
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¾ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup sour cream
- 2 cups flour
- 1¼ pounds black or red plums, halved, each half cut in 5 wedges
- =
Directions
Heat oven to 350°F.
Grease a 9 inch spring-form pan.
Beat first 7 ingredients in a bowl 3 minutes or until pale.
Add eggs, beat well.
Beat in sour cream, then flour until blended.
Spread into pan.
Place plums wedges, skin side down and close together, around top edge of cake, make another circle of plums in the middle.
Sprinkle with topping, sugar and dot with butter.
Bake 1 hour 20 minutes or until done.
Cool in pan 10 minutes.
Remove pan sides.
Serve warm or at room temp.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Sour cream Recipes
Category:Plum Recipes
Category:Egg Recipes