The best delicious Plum Breakfast Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Plum Breakfast Cake recipe today!
Hello my friends, this Plum Breakfast Cake recipe will not disappoint, I promise! Made with simple ingredients, our Plum Breakfast Cake is amazingly delicious, and addictive, everyone will be asking for more Plum Breakfast Cake.
What Makes This Plum Breakfast Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Plum Breakfast Cake.
Ready to make this Plum Breakfast Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-Dorothy Cross TMPJ72B
1 ts Dry yeast
1 tb Warm water
3 c Flour
3/4 c Sugar
1 1/2 tb Baking powder
3/4 ts Salt
1 1/4 c Nonfat milk
6 tb Melted butter
2 ts Vanilla
6 Plums; pitted, cut into
-thin wedges
1/2 ts Ground cardamom
Dissolve yeast in water. Set aside. Combine flour, 1/2 cup sugar, baking
powder and salt. Stir in milk, 5 tablespoons melted butter, vanilla and
yeast mixture. Pat dough into 11×12-inch rectangle on lightly buttered
baking sheet. Arrange plum wedges slightly overlapping to cover top of
dough. Brush plums with remaining 1 tablespoon melted butter.
Combine 1/4 sugar and cardamom. Sprinkle evenly over top of cake. Bake
at 375 degrees 30 to 40 minutes, or until center tests done. Cool to warm
and serve. Makes 16 servings.
Each serving contains about: 176 calories, 5 grams fat, 285 mg sodium, 12
mg cholesterol.
COMMENTS: A fresh plum cake warm from the oven, a pot of freshly brewed hot
coffee…these are the makings of a great low-fat breakfast. The base for
the cake is a biscuit dough with yeast added for lightness. Nonfat milk is
stirred into the flour mixture along with some butter for flavor and
tenderness.
Yields
16 Servings
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