Friday, August 19, 2011

Plum-a-palooza: A Small Plum Cake for Four

At the farmer's market this week, my husband picked up a few pounds of shiro plums. The shiro plum is a Japanese variety and isn't white, as the name might lead you to believe, but yellow.


Shiro plums are sweet and bright, but also happen to be clingstone, which may deter you if segmenting clingstone fruits annoys you.

Truth be told, although I had asked him to pick up some interesting fruit, I wasn't really sure what I was going to do with 4lbs of these plums. In the end, I opted to make a small plum cake and to use the rest of the fruit in a jam (which I've started and is currently sitting in my fridge waiting for a flavour infusion tomorrow - vanilla? star anise? cardamon? I definitely want the vanilla... but I can't decide what, if anything, else to put in).




Plum Cake

(adapted from Martha Stewart)

Ingredients

¼ cup + 2 tbsp butter, at room temperature
½ cup all purpose flour
¼ cup spelt flour (you can use all purpose instead)
¼ tsp baking soda
generous pinch kosher salt
¼ cup packed brown sugar
¼ cup granulated sugar
1 egg + 1 egg white
½ tsp vanilla extract
zest of one lemon
1/3 cup plain yogurt
4 plums, halved, pitted and cut into 6-8 slices

Directions

1. Preheat oven to 375ยบ. Generously butter and flour a small, 6" springform pan. Set aside.

2. In a small bowl, sift together flours, baking soda and salt.

3. In the bowl of a mixer (or, using a hand mixer), cream together butter. Gradually add in sugars. Once mixture is light and fluffy, add in whole egg then the egg white. Once this is incorporated, add in vanilla, lemon zest and yogurt.

4. Add flour mixture to wet ingredients in 2 batches, making sure each batch is incorporated before adding the next one. Pour batter into prepared pan. Smooth.

5. Arrange plum slices over the top of the batter. Place in oven for 30 minutes. Remove, loosely tent with foil and return to oven for an additional 35 minutes. Cake is done when a skewer inserted into centre comes out clean.

Let cool on rack on counter. Cake is best eaten the day it was made! Might I recommend some ice cream, whipped cream or a sifting of icing sugar?

You may have noticed in the picture that I've cut the cake into more than four slices... we weren't particularly hungry, so smaller was the way to go!

2 comments:

Sweet And Crumby said...

Oh your cake is so gorgeous, homey and comforting. I really would love to sit and have coffee with you, ask about your Kauai vacation and have a slice (or two) of that lovely cake!

Alyson said...

That would be lovely! Kauai was amazing, of course.

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