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Lemon Plum Cake

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Lemon Plum Cake

Directions

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Ingredients :

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ¾ cup unsalted butter
  • softened
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 ½ teaspoons finely grated lemon zest
  • ½ cup plain yogurt
  • 3 plums
  • pitted and cut into eighths
  • 2 tablespoons all-purpose flour
  • 1 teaspoon confectioners’ sugar
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch cake pan, and line the bottom with a round piece of parchment paper.
  • In a large bowl, whisk together 1 1/2 cups flour, baking soda, salt, and cinnamon. In a separate bowl, beat butter, brown sugar, and white sugar with an electric mixer until light and fluffy; beat in eggs one at a time, then beat in vanilla extract and lemon zest. Mix the butter mixture into the flour mixture, alternating with yogurt until the mixture forms a smooth, even batter. Spread the batter into the prepared cake pan. Place the plum slices into a bowl, and toss with 2 tablespoons of flour. Arrange the plum slices onto the cake in a decorative pattern.
  • Bake in the preheated oven until browned, about 30 minutes. Loosely cover the cake with foil, and bake until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan, 30 to 40 more minutes.
  • Let cake cool completely in pan. Run a knife around the edge of the cake to loosen, and remove from pan. Dust with powdered sugar before slicing.
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