Saturday, July 21, 2012

Yogurt spelt cake

3/4 cup (about 3 and 1/2 oz) spelt flour
3/4 cup (about 3 and 1/2 oz) whole wheat pastry flour
1 and 1/2 tsp baking powder
1/2 tsp sea salt
6 tbsp (3 oz) butter, softened at room temperature
3/4 cup raw sugar, plus 2 tbsp for sprinkling (I used 1/2 cup, but think the cake could use a little more sweetening and structure)
1/2 cup yogurt
1 large egg
1 tsp vanilla extract
1 lb plums, pits removed and sliced
2 tbsp raw sugar mixed with 1 tsp cinnamon

Preheat oven to 350 degrees F (325 degrees convection). Butter a 10-inch pie pan (or a 9-inch deep dish pan).
In a small bowl, whisk together flours, baking powder and salt. Set aside.
In a large bowl, cream together butter and sugar, beating on high with an electric mixer for about 3 minutes. Add yogurt, egg and vanilla; blend until just combined. Gradually add flour mixture and beat just until smooth.
Spoon batter into prepared pie pan and smooth with a spatula. Spread plum slices evenly over top, pressing down lightly to even out the top of the cake. Sprinkle 2 tbsp of cinnamon sugar evenly over the berries.
Bake cake in the 350 degree F oven for 10 minutes, then lower temperature to 325 degrees F (300 degrees F convection) and continue to bake until the middle is firm, the top is golden brown, and a tester (inserted in the most berry-free middle spot) comes out clean, about an hour. Cool in pan on wire rack. Decorate with a dusting of powdered sugar and/or serve with whipped or ice cream.

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