Fresh Plum Cake
This cake came about after I found myself with a bunch of prune plums. I wanted to use them in a dessert. I recently shared a recipe for a plum torte recipe I got from a friend. I love that recipe, but I wanted something a little different. So here is the recipe I came up with.
The cake is moist and not real sweet. I think it makes a great dessert, but it could easily be served at breakfast or brunch. I took it to work and got a some valuable feedback from my coworkers. It disappeared pretty quickly. One person mentioned she wanted more plums, so in the final version I added more plums. So here is the recipe. Enjoy.
Fresh Plum Cake
2 c. flour
¾ c. sugar
1 t. baking powder
1 t. baking soda
1 t. cinnamon
½ t. salt
½ c. milk
1/3 c. oil
2 eggs
1 t. vanilla
1 ½ c. pitted and chopped fresh plums
Cinnamon orange sugar*
Preheat oven to 350 degrees. Grease a 9–inch baking pan and set aside. In medium bowl, combine the dry ingredients and set aside. In smaller bowl combine the milk, oil, eggs and vanilla. Pour the wet ingredients into the flour mixture and beat by hand until well combined. Fold in the plums and pour batter into prepared pan. Sprinkle with the cinnamon orange sugar and bake for 35-40 minutes or until cake tests done, using a toothpick. Toothpick inserted into cake and removed should have a few dry crumbs attached.
Cinnamon Orange Sugar
4 T. sugar
1 t. cinnamon
1 t. grated orange zest
Combine all ingredients and sprinkle on cake before baking.
Fresh Plum Torte
I got this recipe from a friend a couple of years ago and then somehow lost track of it. With Italian plums at the market this time of year I wanted to share this recipe with you. It really is one of the best plum desserts I have ever had. Plenty of plums that give the torte a wonderful flavor and texture, too. Fine on its own, or even better served with a scoop of ice cream. So here is the recipe.
Enjoy.
Fresh Plum Torte
1 stick unsalted butter, softened
3/4 c. plus 1-2 T. sugar
1 c. flour
1 t. baking powder
2 eggs
dash salt
24 halves pitted Italian prune plums (or 6-7 larger red plums, pitted, quartered)
1 t. cinnamon
ice cream, optional
Place rack in lower third of oven and preheat to 350 degrees. Cream together butter and 3/4 cup sugar. Add flour, baking powder eggs and salt and beat to mix well. Spoon batter into 9- or 10-inch ungreased springform pan. Place plums on top, skin side down. Combine remaining sugar (add what you like based on taste and sweetness of plums) with the cinnamon and sprinkle over the top of the torte.
Bake 40-60 minutes, or until pick tests clean. Serve at room temp or a little warm. Refrigerate or freeze leftovers. Serves 6-8.
