Moist, light, and lemony plum cake. Delicious summer dessert.
Author: Martha Stewart
1 1/2stick butter
1teaspoonpure vanilla extract
Preheat oven to 375.
Butter a 9-inch round springform pan and set aside. If you don't have a springform pan, you can use a regular round cake pan, but be sure to butter it and line it with parchment paper.
In a medium-sized bowl combine the flour, baking soda, and salt.
In a large bowl, with an electric mixer, beat together the butter and sugar until light and fluffy.
Add in the eggs, one by one, and continue to mix.
Beat in the vanilla and lemon zest, followed by half of the flour mixture. Mix until blended.
Pour in the yogurt and the rest of the flour mixture. Beat until combined.
Pour the batter into the cake pan and smooth the top with either a cake spatula or a knife.
Toss the halved plums in 2 tablespoons of flour until well coated, then place them on top of the cake batter.
Bake the cake for 30 minutes. Remove the cake from the oven, tent a piece of foil and loosely place on top of the cake. Return it to the oven for another 20 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow it to cool completely before removing it from the pan.
Dust with powdered sugar before serving.
WW Freestyle SmartPoints: 13
Amount Per Serving
Calories 236Calories from Fat 18
% Daily Value*
Saturated Fat 0g0%
Vitamin A 265IU5%
Vitamin C 5.4mg7%
* Percent Daily Values are based on a 2000 calorie diet.