Though this cake is low in cholesterol, it is rich and delicious. It makes a lovely weekend breakfast, a snack, or light dessert.
Makes an 11 x 7 inch coffee cake.
- 2 c unbleached all purpose flour
- 1/2 c sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ginger
- 1/2 c vegetable oil
- 1 c cultured buttermilk
- 4 egg whites
- 1/2 c plum preserves or jam
- 1/2 c slivered almonds
- Preheat oven to 350 degrees F and grease an 11 x 7 x 2 inch (or deeper) baking dish.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and ginger. Set aside.
- In the bowl of a stand mixer, beat the oil and buttermilk on medium until white and creamy.
- Turn the mixer to low and add the dry ingredients gradually. Beat 2 minutes, or until well-combined.
- Add the egg whites and beat on high for 2 minutes.
- Pour half the batter in the bottom of the prepared pan, spreading it evenly.
- Dollop the plum preserves over the batter. (It will not make a complete layer, but try to distribute the dollops evenly.)
- Pour the remainder of the batter on top and spread evenly.
- Sprinkle the almonds evenly on top. Bake 45 minutes, or until a toothpick, inserted in the thickest part, comes out clean.
- Cool in pan. Cut into squares and serve warm or at room temperature. Cover any unused portion and store at room temperature. (This cake will remain moist and delicious for 3-4 days.)