Fresh Plum Cake

This moist cake was adapted from a recipe I have for rhubarb cake, so you could substitute rhubarb if you don't have any plums. It's a wonderfully light cake to go with your afternoon tea or coffee.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1⁄2 cup brown sugar, packed
• 1⁄4 cup sugar
• 1⁄4 cup applesauce
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1  cup milk or 1  cup buttermilk
• 4  plums, chopped
• 1⁄2 cup walnuts, chopped (optional)

Directions

1. Cream butter and sugars together in a mixing bowl.
2. Add applesauce and vanilla, beating until fluffy.
3. In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
4. Stir in plums and walnuts, if desired.
5. Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
6. Serve as is, or with a dollop of whipped cream on top.