Page 19 - Baking

SPICED PLUM MINI BUNDT CAKE

MAKES 1 (6-CUP) BUNDT CAKE

½ cup chopped dried plums 1. Preheat oven to 325°. Spray a 6-cup Bundt pan with baking spray with
1 cup unsalted butter, soft ened flour.
1 cup granulated sugar
3 large eggs 2. Place dried plums in a small bowl, and cover with very hot water. Let
½ teaspoon vanilla extract stand for 5 minutes to rehydrate; drain well.
2 cups plus 2 tablespoons cake
flour, divided 3. In a large bowl, beat butter and granulated sugar with a mixer at high
½ teaspoon ground cinnamon speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add
½ teaspoon ground allspice eggs, one at a time, beating well aft er each addition. Beat in vanilla.
¼ teaspoon ground nutmeg
¼ teaspoon baking soda 4. In a medium bowl, whisk together 2 cups flour, cinnamon, allspice,
¼ teaspoon kosher salt nutmeg, baking soda, salt, and cloves. With mixer on low speed, gradually
⅛ teaspoon ground cloves add flour mixture to butter mixture alternately with sour cream, beginning
½ cup sour cream and ending with flour mixture, beating just until combined aft er each
⅓ cup chopped toasted walnuts addition.
Garnish: confectioners’ sugar
5. In a small bowl, toss together plums, walnuts, and remaining 2 tablespoons
flour. Add plum mixture to batter, stirring until well combined. Pour batter
into prepared pan, filling no more than three-fourths full. Tap pan firmly on
counter several times to settle batter and release air bubbles.

6. Bake until a wooden pick inserted near center comes out clean, 55 to
60 minutes. Let cool in pan for 10 minutes. Using a long serrated knife, trim
dome off top of cake so it will sit level when inverted. Invert cake onto a wire
rack, and let cool completely. Garnish with confectioners’ sugar, if desired.

NOTE: Whisk flour well, and then spoon into a measuring cup and level off .

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