Ingredients
Cake
- 1 cup all-purpose flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, soft
- 3 tablespoons vegetable oil
- 1/2 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- Zest of 2 lemons, no white bitter pith
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 pounds dark ripe plums or 2 cans (15 oz each) plums
Streusel
- 2/3 cup all-purpose flour*
- 1/2 teaspoon cinnamon
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 3 1/2 tablespoons unsalted butter
*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 335°F. Butter and flour a 8-or 9-inch springform pan.
- Sift together flour, baking powder, baking soda, and cinnamon and set aside.
- In a bowl large enough to hold all ingredients mix butter until creamy and soft. Add oil and sugar and mix until light and fluffy.
- Add one egg and mix until well creamed. Add remaining egg and mix until light and fluffy.
- Add lemon zest, salt, vanilla, and almond extract. In one step add sifted flour mixture and mix until just combined.
- Scrape batter into prepared springform pan.
- Cut plums in half and remove stone. Large plums can be cut in half once more.
- Arrange cut plums in cake batter.
- Sprinkle with streusel and place in oven. Total baking time is approximately 45 minutes or until center of cake bounces back when lightly pressed.