I feel like I always have fruit that no one will eat.
Meet my huge container of blue plums.
I need to get these plums eaten but my picky toddler and kindergartener refuse to even take one bite. So my plan is to bake a plum cake. The challenge, I can’t use eggs.
Many kids, including our boy, can tolerate a baked egg. That means the eggs is baked at 350 degrees for at least 30 minutes and the egg is less than 1/3 of the ingredients in a recipe. BUT… as per our allergist, baking with fresh fruit can increase the chances of a reaction as the egg can gather around the fruit thus not allowing it to be evenly blended in the batter.
So I am attempting to make the cake with a few changes, including using an egg replacer to eliminate the chance of egg collecting around the plums in the cake.
- 1 Cup Sugar
- 1/2 of Vegetable Oil
- 2 Eggs (I used egg replacer equivalent of 2 eggs)
- 1 Cup of Apple Sauce
- 3 tbsp Sour Crean
- 1 tsp Baking Soda
- 2 Cups of Flour
- 10-12 halved and pitted blue plums.
Preheat the over to 400 degrees
Blend the sugar and oil together and mix until combined.
Add egg replacer, vanilla and apple sauce. Mix until blended.
Mix sour cream and baking soda together and set aside a couple minutes.
Add cream to mix and combine.
Add flour one cup at a time and stir until just combined. Mix too much and the cake will be tough.
Pour into a greased pan.
Arrange plums on batter cut side up. Squish them down into the batter. I also sprinkled with some cinnamon sugar. For health.
Bake for 40 min or when tooth pick comes clean.