Recipes

Ingredients

3 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) softened unsalted butter

2 cups sugar

3 eggs

1 tablespoon vanilla extract

1/4 cups buttermilk

2 cans Oregon Purple Plums, drained, halved and pitted

1 cup walnuts, coarsely chopped

3 tablespoons flour

Glaze

1/4 cup (1/2 stick) unsalted butter

1/2 cup dark brown sugar

2 tablespoons half-and-half

1 tablespoon confectioners' sugar

Instructions

Generously grease a 12-cup bundt cake pan; coat lightly with flour. Set aside. Preheat oven to 350°F.

Sift flour, cinnamon, baking soda and salt; set aside. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla. Beat 3 minutes (mixture will be thick and smooth). Add sifted ingredients and buttermilk. Mix well to combine.

Put plums, walnuts and flour into plastic bag. Shake to coat them evenly. Stir plum mixture into batter with wooden spoon; it will be very thick. Transfer batter to prepared pan. Bang pan on counter to settle batter. Smooth surface with spatula.

Bake until toothpick inserted into center comes out clean, 55 to 60 minutes. Let rest on cooling rack 10 minutes. Invert cake onto rack placed on cookie sheet.

GLAZE: While cake is cooling, cook butter in small saucepan over high heat until lightly browned, about 3 minutes, stirring often to avoid burning. Add remaining ingredients. Stir until smooth. Brush warm cake with hot glaze, reapplying glaze as it drips onto cookie sheet. Let cake cool completely. Store at room temperature, covered. Sift confectioners' sugar over top before serving.

Submitted by:
Adapted by Rosemary Kipley (From Chicago Tribune)