Prugny Plum Cake Without Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams sugar
- 125 g butter, (semi-fat)
- 1 teaspoon, leveled vanilla sugar, or bourbon vanilla
- 150 g skimmed yohurt, 0.1%
- 500g flour
- 1 sachet baking powder
- 50 ml milk
- 0.5 teaspoon ½ salt
- 300 g plum (s)
- 1 tablespoon cinnamon
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Beat sugar, salt and softened butter until creamy. Add the yogurt and vanilla. Then mix in baking powder and flour. Finally stir in the milk. Pour the dough into a silicone mold and smooth it out. Halve the plums, remove the core and cover the dough with them if desired.
- Bake in a preheated oven at 180 ° C for about 40 minutes.
- Tip: sprinkle with cinnamon sugar beforehand. I took a mold with a diameter of 25 cm and the cake became 5 cm high. If you want it lower, you can make a sheet cake out of it and take twice as much from the plums. Will definitely be juicier.
- The recipe was an attempt to bake a cake without eggs because I didn`t have any in the house and I really wanted to bake a plum cake quickly. In my opinion it worked.
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