I bought some plums from the store the other day, and while I like eating them raw, I thought I would see what recipes were out there. Of course SK came through with a delicious looking cake recipe that I decided to try. I made half the recipe as I was making it mostly for myself to have over the next few days. It was really easy to make, even though I didn't have a mixer to use. I got really used to having one in Bulgaria and using it all the time, but I just alternated between a wooden spoon, whisk, and rubber spatula and got the job done well enough for my standards. Luckily, I think my sister is going to let hers sleep at my house, so I won't be mixerless for long. Phew!
*as mentioned above, I made a 1/2 recipe and left out the orange zest as I didn't have any oranges or lemons on hand
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or safflower
Grated zest of 1 orange
1 1/2 teaspoons pure vanilla extract
8 purple or red plums (or even Italian prune plums, when they are in season), halved and pitted
Center a rack in the oven and 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. [I used a round pyrex for my smaller recipe.]
Whisk the flour, baking powder, salt and cinnamon together.
Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla; the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. [As mentioned, I didn't have a mixer on hand, so I just used a wooden spoon at first with soft butter, then used a whisk once I added in the eggs and used a rubber spatula to help my whisk work.]
Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter, jiggling the plums a tad just so they settle comfortably into the batter.
Bake for about 30 to 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 plum juices will seep back into the cake then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.
You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.
*as mentioned above, I made a 1/2 recipe and left out the orange zest as I didn't have any oranges or lemons on hand
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or safflower
Grated zest of 1 orange
1 1/2 teaspoons pure vanilla extract
8 purple or red plums (or even Italian prune plums, when they are in season), halved and pitted
Center a rack in the oven and 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. [I used a round pyrex for my smaller recipe.]
Whisk the flour, baking powder, salt and cinnamon together.
Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla; the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. [As mentioned, I didn't have a mixer on hand, so I just used a wooden spoon at first with soft butter, then used a whisk once I added in the eggs and used a rubber spatula to help my whisk work.]
Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter, jiggling the plums a tad just so they settle comfortably into the batter.
Bake for about 30 to 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 plum juices will seep back into the cake then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.
You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.
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