Plum Blueberry Cake

 

Plum Blueberry Cake

Recipe from Allrecipes

Amendments: Add 1/2 TSP Cinnamon and double the cooling time. Yes, warm is nice but cool is better.

Changes to consider next time I make this---and yes, I will make this again.

1. Increase spices to include small additions of ground cloves, ground nutmeg, ground allspice, ground ginger-- the warm Winter spices.

2. Double the cinnamon if I don't add the extra spices.

3. I think gently toasted pecans would be lovely as an added layer on top of the cake mix. Candied pecans would be over-the-top but should be tried before I die.

Whatever I add needs to be a small amount as the cake nearly rose above the cake pan's depth.

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1/2 TSP ground Cinnamon ADD in Step ONE
• 3 tablespoons margarine
• ¼ cup brown sugar
• ⅓ cup margarine
• 1 cup white sugar 
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup milk
• 4 black plums, pitted and thinly sliced
• ¾ cup blueberries
  
  
• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.

• • 
    
    Step 2

    In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

  • 
    
    Step 3
• Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.