all-purpose flour cornmeal baking powder brown sugar honey
This recipe has no customizations.
Nutrition to Balance
This recipe has Sugar as 81.0% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.8% of RDA
• Calories: 14.5% of RDA
• Carbs: 15.0% of RDA
• Fat (total lipid): 22.3% of RDA
• Fiber: 14.2% of RDA
• Fructose: 19.0% of RDA
• Protein: 3.8% of RDA
• Sodium: 6.6% of RDA
• Sugar: 81.0% of RDA
• Vitamin A (IU): 13.3% of RDA
• Vitamin B6: 14.6% of RDA
• Vitamin C: 10.3% of RDA
• Iron: 3.0% of RDA
• Magnesium: 9.5% of RDA
• Manganese: 24.4% of RDA
• Niacin: 4.4% of RDA
• Potassium: 8.9% of RDA
• Zinc: 4.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Use a little oil to grease the pan well, then dust the interior with flour and tap out the excess.
Place the pan on a baking sheet lined with parchment paper, aluminum foil or a silicone liner.
Whisk together the flour, cornmeal, baking powder, Chinese five-spice powder, cinnamon and ginger in a medium bowl.
Whisk together the eggs, brown sugar and salt in a large mixing bowl until the sugar dissolves and the mixture is smooth, then whisk in the vanilla extract.
Pour in the oil, whisking until the batter is shiny. Add the flour mixture all at once, whisking until thoroughly blended. Pour the batter into the pan.
Arrange the plums, cut side up or down, on the batter in whatever pattern you like.
Bake the cake (middle rack) for 23 to 26 minutes or until it is golden brown, slightly springy to the touch and just starting to pull away from the sides of the pan; a bamboo skewer or other tester inserted into the center of the cake should come out clean.
Transfer the cake to a wire cooling rack; cool for 5 minutes, then run a table knife around the edges of the pan and carefully unmold the cake; position it top/plum side up on another rack.
Put a piece of parchment paper or foil under that rack (to catch drips), and have a pastry brush at hand.
When the cake is unmolded, begin the glaze.
Place a wide skillet over medium-high heat, pour in the honey and boil for no more than 1 minute, just until the honey colors lightly.
Remove from the heat; use a pastry brush to gently spread the boiled honey over the surface of the cake. A light touch is important here because the cake is tender.
Allow the cake to rest until it is only just warm or reaches room temperature before cutting and serving.