Plum Nutty Cake

It has been sweltering the past couple of days so I tried to keep the oven usage to a minimum. It has been too many days since I baked and the itch is back! Conveniently, my husband requested muffins for his team meeting tomorrow and I know just the thing: Plum Nutty Cake.  Yes it is a cake, but I figured I would give it a bit of a face lift and make it more portable in muffin form.

I believe this recipe came into my family’s possession by way of one of my dad’s co-workers.  However my mom ended up with the recipe, I am happy about it.  This cake, or more accurately a tea cake, makes me want to curl up with a large piece and a cup of coffee.  This recipe comes together really quickly, so I love whipping it up for a last minute dinner party.


The only thing I feel a little silly about when it comes to this cake is baby food. Yup you read that right, baby food.  I try to keep a couple containers on hand because I always get funny looks when I buy it.  The recipe says that you can substitute really any flavor of fruit baby food or even applesauce, but I like the way the original tastes.  The other thing is you can use any chopped nuts that strike your fancy, but as a Georgia girl, pecans are always my go to.  For anyone who tries this recipe, I would love to hear about any combinations you try!

Plum Nutty Cake

  • Servings: 12 Muffins
  • Difficulty: Easy
  • Print

Ingredients

  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 1/2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1 small jar baby food plums

Directions

  1. Preheat oven to 350º F and line a muffin tin with 12 liners.
  2. The original recipe called for 3 eggs so in this smaller muffin version, beat one of the eggs and pour out half. Combine the vegetable oil, 1 1/2 eggs and jar of baby food together and set aside.
  3. In a large bowl, combine the flour, powder, salt, sugar, and spices.  Whisk in the wet ingredients then fold in the pecans.
  4. Scoop batter into the muffin liners about 3/4 full.
  5. Bake for 25 minutes or until tops are golden brown and a toothpick inserted into the middle comes out clean.
  6. Let cool on a wire rack.


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