Ingredients
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4
eggs at room temperature
-
1 cup
sugar
-
3/4 cup
apricot yogurt at room temperature
-
1/3 cup
sunflower oil
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2 ¼ cups
flour
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1 cup
cornstarch
-
1 tbs
baking powder
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Next step
Plum Sauce:
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2 cups
(about 10 plums) peeled, pitted and sliced
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2/3 cup
sugar
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1/4 tsp
salt
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1/4 tsp
ground cinnamon
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Juice
one lemon
Directions
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Butter and flour a 12 x 4 x 2- inch loaf or similar pan and set aside
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In a large bowl, whip together the eggs, sugar, yogurt and oil until well blended.
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In a separate bowl, combine the flour, cornstarch, salt and baking powder. Blend the flour mixture into the egg mixture on low speed until well mixed.
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Scrape the batter into pan and bake about 55 minutes or until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean. Transfer to a cooling rack and cool completely.
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To make the Plum Sauce:
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Place the plums, sugar, and salt in a 1 quart sauce pan. Place over medium heat and bring to a boil. Lower the heat and cook until the mixture thickens into a sauce
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Remove the pan from the heat and stir in the cinnamon and lemon juice.
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Serve over plumcake
Comments
Pamela Jean Sullivan
Hi Mary Ann,
I enjoy all your shows.
What brand or metal material 12×4×2 loaf pan do you recommend? Im making your Plum cake /Apricot and your lemon and lemon zest.
Thank you
Pamela Sullivan