PLUM CAKE

WARM   & CHEWY GOODNESS

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IT'S LIKE I WAS BITING INTO A WARM

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BROWNIE

AND

A 

JUICY

 COBBLER ALL AT THE SAME TIME.

There's something about cinnamon in the summertime.  The warm scent pooling through the cracks in the oven door.  It feels a bit like you're cheating, snagging bits of Christmas before you're actually allowed. But for the argument of plum season which occurs far before December 25th (May to October) and all the stone fruit pie festivities in June July, and August,  it seems you'd only be cheating those fruit of a very good accent flavor if you did in fact keep cinnamon only for monkey breads and hot chocolate in the winter.

 This decadent, chewy summer cake is one of my new favorites. Plums are incredibly tart when you eat them fresh, but sliced in half, and faced down in a thick layer of buttery, cinnamony cake batter, and it's like you're being introduced to a whole new fruit.  "I felt like I was biting into a hot-out-of-the-oven brownie and juicy cobbler all at the same time."  

And I'm telling you all this now, while there's still time, and you can gather these ingredients and have this sitting on your counter cooling,  before the summer's up and plums are no longer in season.  

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INGREDIENTS

FOR THIS SUMMER PLUM CAKE

(Recipe adapted from Smitten Kitchen)

Preheat the oven to

350 degrees

  • 6-8 fresh, juicy plums

  • 1 stick of butter (softened)

  • 1 cup of sugar

  • 2 eggs

  • 1 tsp of vanilla extract

  • 1 cup of flour

  • 2 tsp of baking powder

  • ¼ tsp of salt

  • juice of one lime medium

  • 2 tablespoons of sugar(for dusting)

  • 1 tsp of cinnamon (for dusting)

Whip the room temp butter and sugar together with an electric mixture until pale and fluffy. Slowly add in one egg at a time, continuing to stir.  Then blend in the vanilla extract.

In a separate bowl combine flour, baking powder, and salt and mix together.  Gently fold the dry ingredients in the the wet ingredients (butter, sugar, and eggs) with a spatula, careful not to overmix. 

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Butter a cake pan and add the batter into the cake pan

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Slice your plums in half, remove the piths, and place the fruit face-down in your batter, evenly spread out (roughly 1/2in- 1in apart)

Sprinkle with extra sugar, cinnamon, and lime juice, and bake until cooked completely through.

SLICE  &  ENJOY

I enjoyed this cake hot out of the oven, bubbling, chewy, and fresh, but you can also allow it to sit over night so the plum juices really get a chance to bleed through the entire cake.  

UP TO YOU!

 This time my impatience didn't fail me.  :)

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Desserts, BakingJerrelle GuyPlum, Cake