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COAST TO COAST HOLIDAY CAKE

Prep Time: 20 minutes
Servings: 14

INGREDIENTS

• No-stick cooking spray

Filling:
• 1 1/2 cups (about 9 ounces) pitted dried plums
• 1/2 cup water
• 1 teaspoon ground cinnamon
• 2/3 cup chopped walnuts

Batter:
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 cups fresh cranberries or frozen cranberries, thawed
• 1/2 cup (3 ounces) chopped pitted dried plums

Topping:
• 1/3 cup chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
 

DIRECTIONS

Heat oven to 325ºF.

Lightly coat 9 x 3-inch springform pan with cooking spray; set aside.

For Filling:
In food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed.
Stir in walnuts; set aside.

For Batter:
In mixer bowl, beat together butter and sugar until creamy.
Beat in eggs, sour cream and vanilla until well mixed.
In separate bowl, combine flour and baking powder; stir in cranberries and dried plums, tossing to coat.
Add to butter mixture, mixing just until dry ingredients are incorporated.

Spread half of Batter in pan.
Cover evenly with Filling.
Spread remaining Batter over Filling; set aside.

For Topping:
In small bowl, combine walnuts, sugar and cinnamon.
Sprinkle evenly over top of cake.

Bake in center of oven 1 hour, 40 minutes to 1 hour, 50 minutes or until wooden pick inserted in center comes out clean.

Cool on wire rack 30 minutes.
Remove side of pan.
Cut into wedges and serve warm or at room temperature.
 

Nutritional Information (per serving)

Calories  446 
Cholesterol  79mg 
% of Calories from Fat  40% 
Fat  20g 
Sodium  198mg 
Carbohydrates  62g 
Protein  6g 
Fiber  3g 
 

California Dried Plum Board - www.californiadriedplums.org