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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (94g) Recipe makes 10 servings |
||
| Calories 219 | ||
| Calories from Fat 52 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 90mg | 3% | |
| Potassium 129mg | 3% | |
| Total Carbohydrate 39.7g | 13% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 29.3g | ||
| Protein 3.0g | 6% | |
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Fresh Plum Flan
By: Elly in Canada
Aug 24, 2004
I make this often, especially in the fall as you can use any fruit you like - apples peaches pears! I have also used canned plums (2 - 14oz cans, must drain thoroughly) Recipe taken from Anne Lindsay's Light Kitchen cookbook.
SERVES 10 , 1 cake
Ingredients
- 3/4 cup white sugar
- 1/4 cup soft butter or margarine
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon grated orange rind or fresh lemon rind
- 1/4 cup low-fat milk
- 2 cups halved pitted fresh plums or other fresh fruit or canned fruit
Topping
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Directions
1
Cream together sugar, butter.2
Beat in eggs, beat well.3
Combine flour, baking powder and rind.4
Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.5
Put batter into greased 10 inch springform pan or a 9 inch square baking dish.6
Arrange plums, cut side down, in circles on top, gently press into batter.7
Combine topping- sugar and cinnamon, sprinkle over fruit.8
Bake in 350 degree (180 C) oven 45-55 minutes.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Ginger Rose
On Oct 14, 2007
I thought this was more like a cake than a flan but it turned out to be really good anyway. I took a bit of a risk as I'd already stewed my plums and I was afraid that it wouldn't cook because of the juiciness. Funnnily enough it didn't even need 45 minutes! Thanks for the recipe!
From: Deb from Ca
On Jul 4, 2007
I made this with some over-ripe red plums and it was wonderful!! Very moist and the right combination of sweet and tart. Easy to make and the ingredients are always on hand. I added 1 tsp. of vanilla to the batter and cut the plums in wedges. I can't wait to try it with other fall fruits. Thanks for the great recipe
From: sugarpea
On Aug 29, 2004
Made this luscious little cake with yellow plums and thoroughly enjoyed it. It dripped over a bit in the oven so you might want to place your baking pan on a cookie sheet to protect the oven from spill-overs if you use a 9" round cake tin. I subbed 1/2 cup Splenda for some of the sugar and it seemed to work just fine. I found 45 minutes to be just the right baking time. I'm making another one tomorrow for the neighbors, Elly. Outstanding recipe.
From: maryL in Canada
On Aug 28, 2004
This is a really good flan. I used fresh peaches and it was amazing. Thanks, Elly.
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