Recipes

Ingredients

1/2 cup chopped pecans

1 1/4 cup sugar

1/2 teaspoon ground cinnamon

1/2 cup butter or margarine

2 eggs

1 can OregoN Purple Plums, drained

Pit plums, mash, add enough juice to plums to make 1 cup

1/2 cup sour cream

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Instructions

Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
Combine pecans, 1/4 cup sugar and cinnamon, mix. Sprinkle half mixture into bottom of buttered Bundt pan.
Combine butter and 1 cup sugar until light and fluffy. Beat in eggs and plums; stir in sour cream.
Combine remaining dried ingredients and add to creamed mixture, stir just enough to blend.
Spoon half the batter into pan. Sprinkle remaining cinnamon mixture over batter. Pour into Bundt pan.
Bake in preheated oven for 40-45 minutes or until inserted toothpick comes out clean.
Cool cake for 10 minutes. Loosen edges around cake with a butter knife and invert cake onto a serving plate.

Submitted by:
ABC News Good Morning America
Cut the Calories Dessert Winner
Betty Jean Nichols, Eugene, OR