1 Yellow Cake Mix
1/2 Cup Butter
1 tsp Orange Extract
3/4 Cup Marmalade – yes, I used homemade
As soon as you think you are going to make this cake, take the eggs out and let them warm to room temperature. Your cake will be much fluffier. Zap your stick of butter in the microwave for 15 seconds to bring it up to room temperature.
Now prepare your baking pans. I like a large spring form pan lined with parchment or cup cakes. Preheat oven to 375.
Combine eggs, butter and marmalade and beat until creamed for 60 seconds. Add the extract. Add 1/2 your cake, mix on low and then add the rest.
Cake mixes are so inexpensive, you should buy them and use them as a starting point.
Saves a bit of time also. Choose your favorites. I buy when they are on sale 10 for $10.00.
Pour or Spoon your batter into your pan. Smooth the surface and top with sliced plums in a decorative design. Combine brown sugar and cinnamon and sprinkle over the top.
The plums will become jammy as they bake and the brown sugar cinnamon just adds a carmelization to the top.
This cake has a beautiful brown crunch. It will also rise while cooking and sink back down as it cools.
Bake 60-75 minutes if you are using one pan, and 15-20 minutes for cupcakes.
Use a toothpick to check for doneness.
Options: Use peaches or pinneaple instead of plums. Don’t be afraid to experiment.
Instead of Orange Marmalade, you could use a lemon cake and then add fresh blueberries or pie filling to the top.
Note: Pectin in your Jams or Jelly will break down in the oven, becoming more fluid, therefore the batter above is better thicker. If you want to top cake, cupcakes, or cookies use a pie filling since it is thickened with other agents and will stay nice and thick instead of just runny.
3 Sliced Plums for top – 1/4 inch slices
1/4 Cup Brown Sugar
1 tsp Cinnamon