Streusel plum cake

 
                             STREUSEL PLUM CAKE
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Margarine
    6       tb           Granulated sugar
    1                    Egg, separated
      3/4   c            Flour
      1/2   ts           Baking powder
      1/4   c            2% milk
    1       c            Halved plums or other fruit
                         STREUSEL TOPPING
      1/4   c            Packed brown sugar
      1/2   tb           Soft margarine
      1/2   ts           Cinnamon
                         GLAZE (optional)
    2       tb           Icing sugar
      1/2   ts           2% milk
      1/8   ts           Vanilla
 
   Grease 8" square cake pan, 9" pie plate or springform pan.
   
   Beat egg white in a small bowl and set aside.  In large bowl, cream
   together margarine, sugar and egg yolk until fluffy. Combine flour and
   baking powder, beat into egg mixture alternately with milk. Fold beaten egg
   white into batter.
   
   Turn into prepared pan.  Halve plums (or slice peach, apple, pear,
   nectarine) and arrange over top.
   
   Streusel topping:  in a small bowl, combine brown sugar, margarine and
   cinnamon.  Mix well and sprinkle over fruit.
   
   Bake at 350 F for about 35 minutes or until top is golden and toothpick
   inserted into cake comes out clean. Time depends on thickness of batter.
   
   Glaze:  Combine icing sugar, milk and vanilla.  Mix well. Drizzle over
   cake.
   
   My notes:  original recipe halved makes 5 servings, but it tasted so good
   warm that we only cut 4 servings. Warmed up in microwave for the second
   meal. Use extra fruit (fresh or canned) to make 6 servings. Would be nice
   served at a brunch - moist but not too sweet. Tested with fresh nectarines!
   
   1/5 recipe, one serving 288 calories, 8 g fat, 56 mg cholesterol, 109 mg
   sodium, 4 g protein, 50 g carbohydrate
   
   Source:  The Lighthearted Cookbook by Anne Lindsay, Heart and Stroke
   Foundation of Ontario 1988. Shared by Elizabeth Rodier 6/93
  
 
 
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