Advertisement
YOU ARE HERE: LAT HomeCollections

LOW-FAT BAKINGX

Plum Light

June 17, 1993|DONNA DEANE | TIMES FOOD STYLIST

A fresh plum cake warm from the oven, a pot of freshly brewed hot coffee--these are the makings of a great low-fat breakfast. The base for the cake is a biscuit dough with yeast added for lightness. Nonfat milk is stirred into the flour mixture along with some butter for flavor and tenderness.

PLUM BREAKFAST CAKE 1 teaspoon dry yeast 1 tablespoon warm water 3 cups flour 3/4 cup sugar 1 1/2 tablespoons baking powder 3/4 teaspoon salt 1 1/4 cups nonfat milk 6 tablespoons melted butter 2 teaspoons vanilla 6 plums, pitted, cut into thin wedges 1/2 teaspoon ground cardamom Dissolve yeast in water. Set aside.

Combine flour, 1/2 cup sugar, baking powder and salt. Stir in milk, 5 tablespoons melted butter, vanilla and yeast mixture. Pat dough into 11x12-inch rectangle on lightly buttered baking sheet. Arrange plum wedges slightly overlapping to cover top of dough. Brush plums with remaining 1 tablespoon melted butter.

Combine 1/4 cup sugar and cardamom. Sprinkle evenly over top of cake. Bake at 375 degrees 30 to 40 minutes, or until center tests done. Cool to warm and serve. Makes 16 servings.

Each serving contains about: 176 calories; 285 mg sodium; 12 mg cholesterol; 5 grams fat; 30 grams carbohydrates; 3 grams protein; 0.22 gram fiber.

Advertisement
Los Angeles Times Articles
|
|
|