Plum Snack Cake

So, here's another great recipe that takes advantage of fruit in season. This lovely little cake has a slight biscuit-y texture nicely complemented by the beautiful and juicy plums that sit atop it. It's a wonderful dessert or afternoon snack, not too rich and just sweet enough! Try it, you'll like it.

Start by beating together the butter, oil and sugar in a large mixing bowl. Add the egg and the almond extract,

and beat just until blended. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour to the egg mixture in three additions,

alternating with the yogurt. Spread the batter in a greased 9-inch baking dish. Lay the plums on top of the batter.

You'll probably want to place them more randomly on the batter for a prettier presentation, I just lined 'em up. (OCD much?) Sprinkle the plums with the turbinado sugar,

then bake for 20-25 minutes or until golden brown.

One year ago: Shrimp and Goat Cheese Corn Cakes
Two years ago: Mint Chocolate Chip Ice Cream
Three years ago: Spicy Grilled Pork Tenderloin
Four years ago: Summer Cucumber Salad

Find more great ideas at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking (#2), Full Plate Thursday, Thursday's Treasures.

Plum Snack Cake

1 1/2 cups white whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 Tbsp. canola oil
2 1/2 Tbsp. butter
1/3 cup sugar
1 egg
1/2 tsp. almond extract
1/2 cup vanilla yogurt
1 cup plums, seeded, sliced
1 Tbsp. turbinado sugar

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Using an electric mixer, beat the oil, butter and sugar. Beat in the almond extract and egg until blended. Add the flour mixture in three additions, alternating with the yogurt, beating after each addition until just combined.

Spread the batter into a greased 9" baking dish. Lay plums on the batter and sprinkle with turbinado sugar.

Bake the cake at 375 for 20-25 minutes or until it is golden brown.

Recipe Source: Adapted from Peanut Butter and Peppers