I mentioned the plum cake two posts ago- but I think it deserves mentioning again- mostly because I’ve acquired more plums.
I manage to somehow turn a blind eye to the fruit on the top of the jar that is exposed to preserved air and may have some odd spots on them. I try my best to forget about how awful botulism is, and remind myself how simple and tasty a plum cake is.
Adapted from The Splendid Table website who got it from Marian Burros
This is a humble cake. It doesn’t need any fancy presentation. I usually slice and eat it right out of the pan. It’s good slightly warm and even better for breakfast the next morning.
- 1 stick butter- room temperature
- 1/2 c sugar
- 1/4 c brown sugar
- 3/4 c white flour
- 1/4 c whole wheat pastry flour
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla or lemon zest
- pinch salt
- 12ish canned plums (if fresh are in season, those will work).
- Cinnamon & Sugar
Butter a cake or pie dish. Or a spring form pan if you want to call this tasty creation a torte. Preheat oven to 350.
In a mixer, cream butter. Add sugar. Mix until fluffy. Scrape down sides and add eggs and vanilla or zest. Mix well.
In separate bowl, sift together flour, baking powder and salt. Add dry ingredients to everything else and mix until a batter is created.
Turn batter into prepared dish or pan.
On a cutting board, half and de-stone the plums. Arrange plums on top of the batter, skin side down. Dust generously with cinnamon and sugar.
Stick the cake-to-be in the oven for about 45 minutes or until golden brown and tasty.