COWABUNGA RABBIT


Dimply Plum Cake
Thursday 25 September 2008, 12:03 PM
Filed under: cake, fruit

I went to an orchard with my parents and we walked away with almost forty pounds of fruit. Yes… forty pounds of PURE DELICIOUSNESS. While I stocked up on white peaches, my parents bagged up loads of Empress plums. I figured I should try to bake with plums since I had enough to feed a small army, so I chose this recipe from Dorie Greenspan’s Baking: From My Home to Yours. The cake turned out beautifully and the colors were great.

Dimply Plum Cake

1 1/2 cups all purpose flour
2 teaspoons baking powder (oops… I used baking soda….)
1/4 teaspoon salt
Scant 1/4 teaspoon ground cardamom, optional (I used 1/4 teaspoon of cinnamon and 1/8 teaspoon of nutmeg)
5 tablespoons unsalted butter, room temperature
3/4 cup (packed) light brown sugar (I used 1/2 cup)
2 large eggs
1/3 cup oil (I used plain yogurt)
Grated zest of 1 orange (sadly omitted)
1 1/2 teaspoons vanilla (I used 1 teaspoon)
8 purple/red plums, halved and pitted (my plums were HUGE, so I only used 3)

Center a rack in the oven adn preheat the oven to 350 F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.

Whisk flour, baking powder, salt and cardamom together.

Working with a stand mixer, preferably fitted witha  paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy, about 3 minutes. Add the sugar and beat for another 2 minutes. Add the eggs one at a time, beating for a mknute after each addition. On medium speed, beat in the oil, orange zest and vanilla. The batter will look very light and smooth, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing onlyuntil they are incorporated.

Run a spatula around the bowl and under the batter, just to make sure there are non dry spots, then scrape the batter in the pan and smooth the top. Arrange the plums cut side up in the batter.

Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes – during which time the plums’ juice will return to the fruit – then run a knife around the sides of a pan and unmold the cake. Invert and cool right side up.

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