The Rural Voice, 1990-10, Page 35If you are wondering if you have
the stamina to run a B & B, consider
how you feel after having house
guests for a week!
I have a great recipe that is both
flavourful and easy, and makes up
quickly for those early morning feasts
you will be serving if not in your
business then during the holidays
when the family is all gathered.
Streusel Plum Cake
1/4 cup margarine (50 ml)
3/4 cup granulated sugar (175 ml)
2 eggs - separated
1 1/2 cups all-purpose flour (375 ml)
1 tsp. baking powder (5 ml)
1/2 cup 2% milk (125 ml)
2 cans each 14 oz/398 ml plums,
drained or 2 cups/500 ml halved ripe
plums
Streusel Topping
1/2 cup packed brown sugar (125 ml)
1 tablespoon soft margarine (15 ml)
1 tsp. cinnamon (5 ml)
Glaze (optional)
1/4 cup icing sugar (50 ml)
1 tsp. 2% milk (5 ml)
1/4 tsp. vanilla (1 ml)
Grease a 9 inch/2.5 L square cake
pan.
In a large bowl, cream together
margarine, sugar, and egg yolks until
fluffy. Combine flour and baking
powder; beat into egg mixture
alternately with milk. Beat egg whites
until stiff but not dry; fold into batter.
Turn into prepared pan, halve and pit
plums and arrange over top.
Streusel topping: In small bowl,
combine brown sugar, margarine and
cinnamon, and sprinkle over fruit.
Bake at 350F/180 C oven for 35
to 45 minutes or until top is golden
and toothpick inserted comes out
clean.
Another variation of this is to use
a jelly roll pan. Reduce the time to
15-20 minutes. Sprinkle the top of the
cake batter with a small handful of
crumbs before laying the quartered
fruit in a pattern on the top. These
crumbs will absorb the excess fruit
juices and keep this thinner cake from
going soggy. Sprinkle the streusel
topping on top and bake. This var-
iation has a much thinner and dryer
texture which is preferable when ser-
ving it alone with coffee. This recipe
is adaptable to other fruits, too.0
H1.iewntcr
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OCTOBER 1990 31