Viennese Plum Cake
This Viennese Plum Cake Recipe is from Austria, though plum cakes are actually a classic British dish but widely baked all over the world. The best thing about Viennese Plum Cake Recipe is it's awesome looks!!!!
1 lb plum, Italian Pruning (Approximately 18 to 20 plums)
1/2 cup sugar, Mixed with
2 teaspoons cinnamon
1 cup butter, Softened (2 sticks)
1 cup sugar
4 eggs, Beaten
2 cups flour, Sifted With
2 teaspoons baking powder, and
1/2 teaspoon salt
Preheat oven to 350 degrees.
Grease Two 8-inch Round Pans with Butter.
Pick plums that are bluer in color not red, and are spongy but not soggy. Cut the plums in half lengthways, with the 'seam', taking out the stone. If there's any fiber or loose ends of a stem, trim the tip of the stem end with a peeler. Put plum halves aside.
Combine two teaspoons of cinnamon with the half-cup of sugar and keep aside.
In one bowl, cream the butter and sugar.
Include eggs, beating until well blended.
Sieve together the flour, baking powder and salt.
Include half of the flour batter into the creamed butter, mixing just until smooth; then put in the left over dry ingredients, again being cautious not to over-mix. Batter will be little bit firm.
Divide mixture equally into oily cake pans, thinning out to fill pan to the sides.
Press plum halves into the top of the mixture, cut side up, assembling them in tight rows.
Shake over the cinnamon-sugar mixture lightly on sides and enough over the top of each cake.
Bake in 350-degree oven for half hour.