I love this recipe because it isn't too sweet.
- Carbohydrate 75.2149424074074 g
- Cholesterol 94.2722222222222 mg
- Fat 9.04911055555555 g
- Fiber 1.67577037503763 g
- Protein 7.4070762962963 g
- Saturated Fat 1.95722972222222 g
- Serving Size 1 1 Serving (154g)
- Sodium 156.279666666667 mg
- Sugar 73.5391720323698 g
- Trans Fat 0.709203777777777 g
- Calories 407 calories
Step-by-step
- Grease 9 inch pan.
- Cream together margarine, sugar and egg yolks until fluffy.
- Combine flour and baking powder; beat into egg mixure alternately with milk.
- Beat egg whites until stiff but not dry; fold into batter.
- Turn into prepared pan.
- Arrange plums over top.
- Combine brown sugar, margarine and cinnamon; mix well and sprinkle over fruit.
- Bake 350 degrees for 35 to 45 minutes until done.
Golden crumbs give way to tender crumb structure and tart pockets of baked fruit in this traditional pastry. Achieving the correct mouthfeel relies entirely on physical leavening rather than chemical agents alone. Separating the eggs and whipping the whites introduces vital air pockets that expand steadily in a 350-degree environment. Folding those aerated whites gently into the dense flour mixture prevents the collapse of delicate micro-bubbles while maintaining an exceptionally light pastry texture. Creaming the margarine and sugar thoroughly incorporates microscopic air pockets that fat molecules trap, forming the foundational scaffolding necessary for a high rise without a heavy, dense crumb.
Protecting Delicate Textures Through Proper Mixing
Integrating dry components alternately with skim milk prevents gluten strands from overdeveloping, which would otherwise result in a tough, rubbery cake instead of a tender confection. Overmixing releases too much gluten and destroys the aeration achieved by the whipped egg whites. When arranging halved ripe plums over the batter surface, press them lightly without submerging them entirely so moisture evaporates evenly during baking without creating soggy pockets.
- Deflated egg whites: whipped too long until dry or folded too aggressively, resulting in a flat, dense cake.
- Soggy fruit layer: plums contain high water content; arrange them skin-side down to contain juices and prevent pooling.
- Uneven browning: monitor the streusel topping closely between 35 and 45 minutes to prevent the brown sugar and cinnamon from burning.
