Plum Peachy Cake

This summer fruit cake is very much like a shortcake with the fruit baked underneath.  You can make it with any mixture of fruits, but the recipe calls for peaches and plums.  Cut into 10 pieces and topped with plain yogurt, it makes an excellent breakfast.

  Fruit Mixture                                                                            

  2.5 Cup Plums                                                                         

  2.5 Cup Peaches                                                                      

  3 Tbl Sugar                                                                              

  1/2 Tsp cinnamon                                                                    

  1/4 Tsp Nutmeg 

                                                                       

  Cake Mixture                                                                           

  1/2 Cup butter

  3/4 Cup Sugar

  2 Large Eggs

  1 Cup all-purpose flour

  Topping

  1 Tbl Sugar

  1/4 Tsp cinnamon  

   

Preheat the oven to 350F and butter a deep dish pie plate.

Peel the plums and peaches and cut into large pieces.  Toss the fruit in a bowl with 3 Tbl sugar, cinnamon and nutmeg. Spread into the plate.

Melt the butter in a saucepan or small frying pan and keep cooking it for about five minutes until it turns golden. (Swirl the pot occasionally and watch it carefully; it goes quickly from brown to black.)  Pour the butter into a bowl and add the 3/4 cup of sugar, then the eggs and flour. Spoon the batter over the fruit.  Combine the remaining sugar and cinnamon and sprinkle on top.

Bake for 40 to 45 minutes until golden and the juices are coming up around the edges.

Per Serving: 258 Cal (36% from Fat, 5% from Protein, 58% from Carb); 4 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 39 g Carb; 2 g Fiber; 28 g Sugar; 19 mg Calcium; 1 mg Iron; 82 mg Sodium