How To make Spicy Italian Prune Plum Cake
2 c Pitted and quartered Italian
Prune-plums, cooked until Soft and cooled 1 c Unsalted butter, softened
1 3/4 c Granulated sugar
4 Eggs
3 c Sifted flour
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
2 ts Baking soda
1/2 c Milk
1 c Walnuts, finely chopped
FROSTING: 1/4 c Unsalted butter
1/2 lb Powdered sugar
1 1/2 tb Unsweetened cocoa
Pinch salt 2 To 3 tablespoons strong, hot
Coffee 3/4 ts Vanilla
1. To prepare the cake: Prepare prune-plums and set aside. Butter and
flour a 10-inch Bundt pan. 2. In a large bowl, cream butter and sugar together until light and
fluffy. Beat in eggs, one at a time, and continue to beat until mixture is very light. 3. Sift flour with spices and soda. Add flour mixture to butter mixture
in thirds, alternating with the milk. Beat only to incorporate the ingredients. 4. Stir in cooked prune-plums and walnuts. Turn into prepared pan and
bake in a preheated 350-degree oven 1 hour, or until cake begins to shrink from sides of pan. Let cool in the pan 5 minutes before unmolding onto a rack. Let cool completely before frosting. 5. To prepare the frosting: Cream butter. Add sugar and cocoa gradually,
stirring until well blended. Add salt. 6. Stir in coffee, a little at a time. Add just enough to make the
frosting a good spreading consistency. Beat until fluffy and add vanilla, then frost cake.
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Autumnal Plum Upside Down Cake | DELICIOUS
This is the perfect autumnal cake. The colour given from the Victoria plums are simply sublime. This cake goes perfectly with cream or custard. It can be served warm or cold. My nephew and brother loved this cake and they got to eat some 5 minutes after it came out of the oven- perfect. :)
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Ingredients
Victoria plums
60g salted butter
100g soft brown sugar
For the cake
4 medium eggs
240g caster sugar
240g Self-raising flour
240g cake butter (such as stork)
1 tsp vanilla essence
1 tsp baking powder
1 tsp cinnamon
Equipment: 24cm round cake tin, 2 x mixing bowl, saucepan, electric whisk, 1 tsp measuring spoon, spatula, sharp knife, chopping board, cooling rack.
Method
1) Pre heat your oven to 160C Fan/ gas mark 4, 350F
2) Grease your cake tin with some butter covering the sides and the bottom of the tin.
3) Slice your plums in half and remove the stones, place into the cake tin.
4) To make the sauce for the top of the cake (which is the bottom when in the oven) melt 60g of salted butter and 100g soft brown sugar in a saucepan until the sugar has dissolved. Pour into the bottom of your greased cake tin, filling the cracks in between your plums. Leave to one side.
To make the cake
1) Cream together the butter and sugar until pale and fluffy, using an electric whisk.
2) Add the eggs, vanilla essence, 1 tsp cinnamon and sieve in the S.R flour and baking powder. Whisk until all is combined and there are no lumps of flour or butter.
3) Place the cake mixture on top of the apple and spread using a spatula so it is nice and even.
4) Cook in the oven for 40-50 minutes. You can see if it’s done by pressing down on the cake and if it springs back it is done, if it does not spring back leave it for a further 5 minutes. You could also insert a skewer into the middle of the cake and if it comes out clean the cake will be cooked.
5) Once cooked flip the tin upside down (the scary bit) onto a plate or cake stand and let gravity do its work. It should then come out and you will be blessed with the smell of freshly baked plum cake which you can eat straight away or leave to cool and eat.
Do you have extra plums? (Make this plumm bread!)
Ingredients:
- 1 tablespoon all-purpose flour
- ½ cup butter
- 2/3 cup sugar ( I used 1/3 white and 1/3 brown. Either is fine)
- ½ teaspoon vanilla extract
- 2 eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup plain yogurt
- ¼ cup brown sugar
Full recipe:
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Plum Crumble Bars | Food Channel L Recipes
The plum crumble bars are one of my favourite desserts during Autumn - super simple and full with flavors.
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 12 bars:
For the crumble:
180 g all-purpose flour
100 g rolled oats
150 g melted butter
100 g sugar
50 g walnuts
¼ tsp baking soda
1 pinch of salt
For the filling:
700 g plums
100 g sugar
1 tsp vanilla extract
¼ tsp cinnamon
2 tbsp lemon juice
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#desserts #plum #crumble
How to Make Plum Crumble | Plum Crumble Recipe
Plum crumble - quick and easy summer dessert. Even if you are not a great baker, you can make this dessert easily. serve it with ice cream and enjoy!
Printable Version:
More Summer Desserts:
Cherry Pie:
Fig and Cream Cheese Tart:
No Bake Mango Cheesecake:
Ice Cream Cookie Sandwich:
Avocado Ice Cream:
Cake Recipes:
Strawberry Mousse Mirror Glaze Cake:
Tiramisu Cake:
Matcha Crepe Cake:
Peanut Butter Cheesecake:
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Ingredients:
2.5 lb (1.15 kg) plums
1/2 cup (100g) white sugar
1 teaspoon lemon zest
2 tablespoons cornstarch
For the crumble:
1 cup (125g) flour
1/3 cup (30g) ground almonds
1/3 cup (67g) brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons (90g) cold butter, cut into cubes
Directions:
1. Preheat the oven to 360F (180C).
2. Slice the plums. Place in a large bowl, add white sugar, cornstarch, lemon zest and mix well, until combined. Transfer to a 9-inch (23cm) baking dish.
3. In a large bowl place the ingredients of the crumble and rub with fingertips until the mixture resembles crumbs.
4. Sprinkle the crumble mixture over the plum mixture. Bake for 30-45 minutes, or until the topping is golden-brown.
5. Cool slightly. Serve with ice cream.
Kitchen Equipment:
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HOW TO MAKE A SUPRISE CHRISTMAS SPICE CAKE
A twist on a classic spice cake with a surprise ingredient that makes it wonderfully moist. This is a very flavorful cake that is perfect for Christmas. Drenched in caramel sauce, it is hard to resist this gooey goodness. The cake tastes fabulous warm- a definite crowd pleaser. It's The Pioneer Woman's original recipe. Knowing that, you should know it's good.
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The Foolproof Fruit Dessert Recipe You Should Know: Marian Burros' Plum Torte | Kenji's Cooking Show
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