I always make one plum cake in the fall, and this year you got really lucky, because this doughnut plum cake tastes just like a delicious vanilla doughnut with some home-made jam! But it’s not fried, and nobody spend hours making the jam!
I played a bit with a classical polish plum cake, and with all the humbleness possible, I think that I invented something amazing. Although if you’re looking for 100% healthy recipe then this might not be it. But it is home-made, and it features a fruit, so lest say that it’s just fine, ok?
What you’ll need:
1 1/2 cup flour
1 1/4 tsp baking powder
1 cup sugar
Pinch of salt
1/4 cup milk
1/4 cup melted butter
1/4 cup avocado oil ( or just a total of 1/2 cup butter)
1/2 tsp vanilla essence
Around 6 plums cut in half
Cream the butter, avocado oil and sugar together, add flour, baking powder,vanilla essence, salt, and eggs. Beat well until smooth. Pour in to a baking pan, and then place the plums cut-side down. Sprinkle it with a bit of sugar and cinnamon and bake for around 45 minutes on 350F
Let your doughnut plum cake cool down a little, and then dust it evenly with icing sugar and sprinkles ( I believe in a simple rule: the more the better)
Now remember, that this doughnut plum cake wasn’t fried like real doughnuts are, so you can have a double portion! Enjoy!