Olive Oil Plum Cake

Submitted by Laka

"Ripe plums add bursts of sweet flavor and make juicy topping to this moist olive oil cake."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 16

ingredients

• 125 g whole wheat flour
• 90 g all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon sea salt
• 60 g butter, softened
• 1⁄4 cup olive oil
• 80 g demerara sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• 450 -500 g firm plums, sliced
• 2 tablespoons muscovado sugar
• 1 teaspoon ground cinnamon

directions

1. Sift the flour, baking powder, and sea salt into a bowl.
2. Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater.
3. Add the sugar and beat at medium speed for 1 minute.
4. Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
5. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
6. Slowly add the flour and beat just until incorporated.
7. Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula.
8. Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon.
9. Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake.
10. Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.