German Plum Cake
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | teaspoon |
yeast, active dry
|
|
1 | tablespoon |
water
warm |
|
3 | cups |
all-purpose flour
|
|
¾ | cup |
sugar
|
|
1 ½ | tablespoons |
baking powder
|
* |
¾ | teaspoon |
salt
|
|
1 ¼ | cups |
milk, skim
|
|
6 | tablespoons |
butter
melted |
|
2 | teaspoons |
vanilla extract
|
|
8 |
plums
cut into thin wedges |
||
½ | teaspoon |
cardamom seeds
ground |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | ml |
yeast, active dry
|
|
15 | ml |
water
warm |
|
7.1E+2 | ml |
all-purpose flour
|
|
177 | ml |
sugar
|
|
23 | ml |
baking powder
|
* |
3.8 | ml |
salt
|
|
296 | ml |
milk, skim
|
|
9E+1 | ml |
butter
melted |
|
1E+1 | ml |
vanilla extract
|
|
8 | each |
plums
cut into thin wedges |
|
2.5 | ml |
cardamom seeds
ground |
Directions
Dissolve yeast in warm water. Set aside.
Combine flour, ½ cup sugar, baking powder and salt. Stir in milk, 5 tablespoon melted butter, vanilla and yeast.
Shape dough into a rectangle about ½ inch thick on a buttered cookie sheet.
Cover dough with plum wedges. Brush plums with remaining tablespoon of melted butter.
Combine ¼ cup sugar and cardamom. Sprinkle over top of cake.
Bake at 375℉ (190℃). 30 to 40 min, or until center tests done.