Monday, July 6, 2009

Sugar Plum Cake

As some of you know, my favorite word is sugar plum. Instead of babe or hun, I call people "sugas" short for Sugar Plum. When I saw a recipe in Real Simple for a Plum Upside Down Cake, I decided to make it tonite. When I was cooking the plums in some sugar on the stove top, the first step for this cake, Dave asked, "Are you making Sugar Plums?" And so here we have it. My very first
Sugar Plum Upside Down Cake, modified from Real Simple.

1 Stick of Butter (I use Smart Butter sticks)
4 Plums, cut into 8-15 pieces

2/3 Cup of Sugar, plus 1/4 Cup to saute plums on stovetop
1 Cup of Whole Wheat Flour

3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/4 teaspoon of salt

1 egg

1/3 cup of greek yogurt
1/3 cup of sour cream
1 teaspoon of vanilla extract


Preheat oven to 350. Line an 8 inch cake pan with parchment paper and cooking spray. Add 1 tablespoon of butter to a pan on medium heat then add the plum wedges. Add 1/4 cup of sugar to pan and cook until sugar dissolves. Then arrange plums and sugar mixture in the bottom of the cake pan. Spoon juice overtop. In a small bowl,whisk together salt, flour, baking soda and powder. In another bowl, beat butter and sugar until fluffly, then beat in egg and yogurt/sour cream mixture. Then add the vanilla extract and flour mixture. Beat with electric mixture and then pour batter over the plums and bake for 50 minutes. When finished baking, let sit for 20 minutes, then turn cake over and place on plate. Be careful! Mine started cracking down the middle!

And here is my slice!

Don't worry, we didn't eat cake for dinner. I also made spicy chicken tacos. First I sauteed some chicken tenders with salt and pepper, chili powder, and cumin. Then I made some sides for the taco. Guacomole with avocado, jalepenos, red onion and lime juice mixed in a food processor. Also, diced plum tomatoes, and corn. I mixed those ingredients in a corn tortilla with some cheddar cheese. We each ate two of those (we were hungry!) I also made Kale Chips to go on the side.

I have to admit, when I find something I really love, I can't stay away. When I first discovered Avocado*, I incorporated the vegetable into almost everything I made. Spinach is another one of my favorites, when I first started cooking, I made sauteed spinach all the time. And now Kale is becoming my new staple! I love it.

*Side note: Today is my good friend Melissa's 28th Birthday. I want to take this time to not only tell her that I hope she had a great day, but also credit her for introducing me to Avocado. About two years ago, I was scared of avocado. I thought it was creamy and gross (I have a fear of most white condiments, and for some reason, I thought there was sour cream in guacomole- I am slowly started to overcome this fear). Then one day I went to Melissas house and she made this dip combining diced avocado, tomatoes, red onion, black beans, fresh lime juice and lots of salt and pepper. It was that day that my love affair with avocado started! I've made this dip at numerous parties and gatherings. I love the fact that this is the dip that keeps on giving. Just this weekend, I went to two 4th of July parties at separate places with completely different friends and each one had the dip that I had made for them before at my house. So, thank you Melissa for showing me such a delicious vegetable and an amazing recipe that continues to give!

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