It’s so simple, really! In a crust, broth, peas, and carrots are combined with tender chicken meat. On a chilly day, consume food when it’s hot to warm your taste buds and stomach! exactly how Grandma used to cook.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 20 |
| Yield: | 2 10-inch cakes |
Ingredients
- 9 tablespoons unsalted butter, softened
- ½ cup white sugar
- 2 tablespoons white sugar
- 1 tablespoon vanilla sugar
- 1 pinch salt
- 2 eggs
- 3 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- ½ cup milk
- 2 pounds Italian plums – peeled, halved, and pitted
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
- Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
- Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners’ sugar and let cool completely.
- You can also bake this cake in a 9×13-inch baking pan.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 115 mg |
| Sugars | 12 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |