Plum Breakfast Cake Recipe

Name: Plum Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 tsp. dry yeast; 1 Tbsp. warm water; 3 c. flour; 3/4 c. sugar; 1 1/2 Tbsp. baking powder; 3/4 tsp. salt; 1 1/4 c. nonfat milk; 6 tsp. melted butter; 2 tsp. vanilla; 6 plums, pitted and cut into thin wedges; 1/2 tsp. ground cardamom

Servings: persons

1 tsp. dry yeast
1 Tbsp. warm water
3 c. flour
3/4 c. sugar
1 1/2 Tbsp. baking powder
3/4 tsp. salt
1 1/4 c. nonfat milk
6 tsp. melted butter
2 tsp. vanilla
6 plums, pitted and cut into thin wedges
1/2 tsp. ground cardamom

1
Dissolve yeast in water.
2
Set aside.
3
Combine flour, 1/2 cup sugar, baking powder and salt.
4
Stir in milk, 5 tablespoons melted butter, vanilla and yeast mixture.
5
Pat dough into 11 x 12-inch rectangle on lightly buttered baking sheet.
6
Arrange plum wedges slightly overlapping to cover top of dough.
7
Brush plums with remaining 1 tablespoon melted butter.
8
Combine 1/4 cup sugar and cardamom.
9
Sprinkle evenly over top of cake.
10
Bake at 375u00b0 for 30 to 40 minutes, or until center tests done.
11
Cool to warm and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tsp. dry yeast, 1 Tbsp. warm water, 3 c. flour, 3/4 c. sugar, and more.

Yes, Plum Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum Breakfast Cake

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