1/2 cup white sugar
1 cup all-purpose flour
1 1/4 cup pluots, sliced and pitted
1/2 cup butter, softened
1 tsp lemon zest
1/2 tsp baking powder
1. Preheat over to 375. Grease and flour one 9-inch tube pan.
2. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
3. In a large bowl, cream the butter with the sugar. Beat in the egg yolks and lemon zest.
4. Stir together the flour and baking powder and then beat the flour mixture into the creamed mixture. Gently fold in the egg whites.
5. Spread the batter evenly in the prepared pan. There will be only a little over an inch of batter. Arrange the pluots, skin side down, attractively over the batter. Bake at 375 for 40 minutes or until cake tests done. Transfer to a cooling rack and allow to cool before serving. Makes 6 servings.
Before:
After:
Source: Tiny's Organic Newsletter, August 22, 2012
Try #1 - August 23, 2012
Honestly not the best tasting cake (a little dry), but it sure was pretty!
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