Fresh Plum Flan
photo by Elly in Canada
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 3⁄4 cup white sugar
- 1⁄4 cup soft butter or 1/4 cup margarine
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon grated orange rind or 1 teaspoon fresh lemon rind
- 1⁄4 cup low-fat milk
- 2 2 cups other fresh fruit or 2 cups canned fruit
-
Topping
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
directions
- Cream together sugar, butter.
- Beat in eggs, beat well.
- Combine flour, baking powder and rind.
- Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
- Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
- Arrange plums, cut side down, in circles on top, gently press into batter.
- Combine topping- sugar and cinnamon, sprinkle over fruit.
- Bake in 350 degree (180 C) oven 45-55 minutes.
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Reviews
-
I made this with some over-ripe red plums and it was wonderful!! Very moist and the right combination of sweet and tart. Easy to make and the ingredients are always on hand. I added 1 tsp. of vanilla to the batter and cut the plums in wedges. I can't wait to try it with other fall fruits. Thanks for the great recipe
-
Lovely flan, I made it for a pot-luck staff Christmas get-together (I'm in New Zealand, so our plum tree was laden :o) I am making it again today, have cut down on the sugar in the topping - and upped the lemon rind in the base, because I love lemons. Thanks for sharing this wonderful recipe, I'm sure I will make it often.
-
I have made this recipe 3 times recently. It is so delicious! I love Anne Lindsay's recipes but had not seen this one before. I used Italian prune plums for the top and divided the cake batter into two small foil pans and after baking froze the extra for another time. It works great! You defrost the cake and serve at room temp or warm it a bit in the oven if you like. Great with a little dollop of low fat vanilla yogurt on top too. Thanks for sharing this one Elly.
-
Made this luscious little cake with yellow plums and thoroughly enjoyed it. It dripped over a bit in the oven so you might want to place your baking pan on a cookie sheet to protect the oven from spill-overs if you use a 9" round cake tin. I subbed 1/2 cup Splenda for some of the sugar and it seemed to work just fine. I found 45 minutes to be just the right baking time. I'm making another one tomorrow for the neighbors, Elly. Outstanding recipe.
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RECIPE SUBMITTED BY
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