A desperate cook on weekends (who is missing a fully functional kitchen) and an Associate Professor the rest of the week, this blog chronicles my weekend culinary adventures in my hometown and the food I feed my family who scratches their heads when I make something unusual.
Another non-dairy dessert that I thought was worth trying is this simple cake that came out quite good despite the substitutions I've used to modify it. I've made crepes filled with plums before but this cake uses the smaller variety of plums and the tart flavor of the fruit balances out the sweetness of the cake. The cake is very moist due to the use of canola oil and even with the non-dairy sour cream substituted for the yogurt, the cake was really light and delicious in its simplicity. By the way, non-dairy yogurt is available in stores now but since I had extra non-dairy sour cream in the fridge, I used that instead.
Copyright 2011 LtDan'sKitchen blogs
The recipe was taken from the Joy of Baking website and I've been actually eyeing this recipe for some time now. I had the choice of making a plum tart but since I don't own a tart pan and I'm not a big fan of tarts (the dessert), I opted for this coffee cake instead. Just like the blueberry cake, this cake goes well with ice cream. I had the approval of a two year old guest so I know that this cake was definitely a winner. I think this cake will also work with smaller peaches, and even with dark plums and pluots.