A tender, flavorful cake with fresh prunes
or plums baked on top of the cake batter and just beneath a crunchy
streusel topping.
Fresh Prune or Plum
Streusel Cake
- 3/4 cup granulated sugar
1/4 cup margarine or butter
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon each baking soda and baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup buttermilk or sour milk*
2 cups halved Washington Italian prunes or plums
Streusel Topping (recipe follows)
Ground cinnamon to sprinkle
- Cream sugar and margarine until fluffy.
Add eggs and vanilla; mix well.
- Combine flour, baking soda, baking powder,
cinnamon and salt.
- Add dry ingredients and milk alternately
to creamed mixture. Mix well.
- Pour into a greased and floured 13 x 9
x 2-inch pan. Arrange fruit cut-side up on dough; sprinkle with
Streusel Topping and some cinnamon.
- Bake at 350°F for 25 to 30 minutes
or until wooden pick inserted near center comes out clean.
Makes 12 servings.
Streusel Topping:
Combine 1/3 cup all-purpose flour, 1/4 cup granulated sugar and
1/4 teaspoon lemon extract; using a fork. Cut in 2 tablespoons
margarine or butter until crumbly.
*To make sour milk: Add 1/2 teaspoon vinegar
to 2/3 cup plain milk; let stand 5 minutes.
Recipe provided courtesy of Washington State Fruit Commission
