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Add DIXIE CRYSTALS to Home Screen
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour*
- 1/3 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon cinnamon (Vietnamese preferred)
- 1/8 teaspoon salt
- 3 tablespoons vegetable oil
Cake
- 1 pound fresh ripe plums or 1 can (15 oz) plums
- 2 cups all-purpose flour*
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon (Vietnamese preferred)
- 3/4 cups + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1/3 cup + 2 tablespoons vegetable oil
- 1 large egg
- Zest of 2 oranges, no white bitter pith
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- Butter and flour an 8 x 8-inch or 9 x 9-inch baking pan, or coat with baking spray. Set aside.
- Prepare streusel by combining flour, sugar, cinnamon, and salt in a bowl. Pour in oil and rub together until crumbles form. Set aside.
- Cut plums in half and remove stone. If using large plums, cut in quarters. Set aside.
- Whisk together flour, baking powder, baking soda, cinnamon, sugar, and salt together and set aside.
- In a bowl large enough to hold all ingredients whisk oil and egg together. Add orange zest, buttermilk, and vanilla.
- Add dry ingredients and mix briefly, mixture should look undermixed. (Too much mixing makes cake less tender.)
- Scrape batter into prepared pan and arrange plums on surface. Cover with streusel.
- Place in oven for about 32-35 minutes (slightly less if using a 9 x 9-inch pan) or until light golden brown and the center bounces back when lightly pressed.
- Sprinkle with confectioners’ sugar.
