Ingredients:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. almond extract
1/2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. heavy whipping cream
1 1/2 c. chopped fresh plums
TOPPING:
3 Tbsp. brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1 Tbsp. cold butter
1/3 c. chopped walnuts
1 Tbsp. coarse sugar
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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