Close
Prep Time:25 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 40 minsServings:10Yield:10 slicesJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 40 minsServings:10Yield:10 slices
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:10
Servings:
10
Yield:10 slices
Yield:
10 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupswhite whole-wheat flour¾cupall-purpose flour1teaspoonbaking powder1teaspoonground cardamom and/or cinnamon¼teaspoonsalt5tablespoonsunsalted butter, at room temperature¾cupgranulated sugar2large eggs¼cupextra-virgin olive oil1teaspoonvanilla extract2largeplums (about 10 ounces total), halved and sliced 1/2 inch thick1tablespoonturbinado sugar
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupswhite whole-wheat flour
¾cupall-purpose flour
1teaspoonbaking powder
1teaspoonground cardamom and/or cinnamon
¼teaspoonsalt
5tablespoonsunsalted butter, at room temperature
¾cupgranulated sugar
2large eggs
¼cupextra-virgin olive oil
1teaspoonvanilla extract
2largeplums (about 10 ounces total), halved and sliced 1/2 inch thick
1tablespoonturbinado sugar
DirectionsPreheat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat the paper too.Whisk whole-wheat flour, all-purpose flour, baking powder, cardamom (and/or cinnamon) and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until well combined. Add eggs, one at a time, and beat until light and fluffy. Add oil and vanilla and beat for 30 seconds. Add the flour mixture and beat on low speed until just combined.Spread the batter evenly in the prepared pan. Arrange plums, slightly overlapping, on top, pressing gently to partially submerge them in the batter. Sprinkle turbinado sugar over the top.Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.Cool in the pan on a wire rack for at least 20 minutes. Run a knife around the edge to loosen it and transfer the cake to a serving plate.TipsEquipment: Parchment paperOriginally appeared: EatingWell Magazine, June 2020
Directions
Preheat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat the paper too.Whisk whole-wheat flour, all-purpose flour, baking powder, cardamom (and/or cinnamon) and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until well combined. Add eggs, one at a time, and beat until light and fluffy. Add oil and vanilla and beat for 30 seconds. Add the flour mixture and beat on low speed until just combined.Spread the batter evenly in the prepared pan. Arrange plums, slightly overlapping, on top, pressing gently to partially submerge them in the batter. Sprinkle turbinado sugar over the top.Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.Cool in the pan on a wire rack for at least 20 minutes. Run a knife around the edge to loosen it and transfer the cake to a serving plate.TipsEquipment: Parchment paper
Preheat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat the paper too.
Whisk whole-wheat flour, all-purpose flour, baking powder, cardamom (and/or cinnamon) and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until well combined. Add eggs, one at a time, and beat until light and fluffy. Add oil and vanilla and beat for 30 seconds. Add the flour mixture and beat on low speed until just combined.
Spread the batter evenly in the prepared pan. Arrange plums, slightly overlapping, on top, pressing gently to partially submerge them in the batter. Sprinkle turbinado sugar over the top.
Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Cool in the pan on a wire rack for at least 20 minutes. Run a knife around the edge to loosen it and transfer the cake to a serving plate.
Tips
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, June 2020
Rate ItPrint
Nutrition Facts(per serving)279Calories13gFat38gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
