- 1 1/2 cups all-purpose flour (can be gluten free)
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cardamom
- 4 tablespoons margarine
- 1/2 cup soy milk
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- Non-stick vegetable spray
For The Topping
- 1 1/2 pounds plums, multi colored, pitted, and cut into quarters (I cut the really large ones into eighths)
- 1 teaspoon grated lemon rind
- 1/4 teaspoon ground all spice
- 1/2 cup sugar (original recipe calls for 2/3 cup)
- 1/8 teaspoon salt
- Preheat oven to 425° F. Spray a 9” springform pan with non-stick vegetable spray, then line with parchment paper. Set aside.
- Combine flour, sugar, brown sugar, baking powder, salt and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons margarine with a pastry blender or two knives until mixture resembles a coarse meal.
- Combine soy milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
- Spoon batter into prepared pan and spread with an offset or regular spatula until evenly distributed. Arrange plums in a circular pattern over the batter.
- For the topping, combine lemon rind, allspice, sugar, and salt in a small bowl. Evenly sprinkle over the top of the plums. Generously spray the cake with non-stick vegetable spray. Bake for 40-45 minutes until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges and serve to excited family and friends!
- Original recipe can be found on the Cooking Light website: Cooking Light Plum Kuchen