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Archive for September 20th, 2021

Plum Cake

I was laying in bed one morning, waiting for the alarm to come on, looking through all the events of the day on my iPhone when my dear friend Barb (Profiteroles and Ponytails, blog on hiatus) text me this plum cake recipe. She had made it with peaches and was quite impressed and thought I might like it too. I really appreciate recommendations like this because as it happened, I was on the lookout for a dessert for friends coming for a patio dinner that Saturday, perfect timing! It turns out, the recipe is excellent with plums. They totally caramelized and sweetened up, it was a hug transformation as the raw plums were quite tart. I converted the recipe to metric measures but you can find the original imperical measures here.

The recipe has 200 grams of sugar which seems like a lot, but our plums were quite tart so they really helped balance the large amount of sugar. 

Truth be told, I forgot to take a photo until it was too late. Guests took half home.

Plum Cake

Makes 1 23 cm cake (9 inch)

Ingredients:

  • 145 g unsalted butter, at room temperature
  • 200 g granulated sugar
  • 2 eggs, at room temperature
  • 125 mL whole milk, at room temperature
  • 5 mL vanilla extract
  • 60 g almond flour
  • 3 g lemon zest
  • 170 g all-purpose flour
  • 1 teaspoon baking powder
  • 2 g salt
  • 8-10 plums, cut in half

Ingredients for the topping:

  • 30 g granulated sugar
  • 3 g cinnamon
  • 30 g unsalted butter, cut into 0.5 cm cubes

Directions:

  1. Preheat your oven to 375° F. Prepare a 23 cm (9 inch) springform pan by buttering all the sides and bottom, add a circle of parchment to the bottom.
  2. Combine the butter, sugar, eggs, milk, vanilla extract, almond flour and lemon zest in the large bowl of your food processor. Process until smooth. 
  3. Sift the flour, baking powder and salt and add to the smooth batter and process only until combined. 
  4. Pour the batter into the prepared pan and spread evenly in the pan. Add the plums, cut-side up, pressing down slightly, in a circular pattern until the pan is filled with the plums.
  5. Bake for 45 minutes. Meanwhile, combine the sugar and cinnamon and mix well.
  6. At 45 minutes, sprinkle the sugar mixture over the cake, making sure to get some onto each plum. Dot with the butter. Return to the oven and continue to bake for an additional 20 minutes or until a toothpick comes our clean. Allow to cool completely in the pan.
  7. To remove from the pan, loosen the sides with a sharp knife and spring the cake from the pan. Serve at room temperature.

Notes:

  • I added the lemon zest. Also the original recipe used some whole wheat flour which I didn’t have. 
  • The plums release a lot of liquid so my baking took a lot longer than expected, keep testing with the toothpick for doneness. The timing above is what the recipe called for, I baked my cake for an additional 40 minutes after I added the topping.

 

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