Plum cake has always sounded like something served in a children’s story, and I’d never really thought about it until one of my co-workers named it as his favorite dessert. I keep a list of my co-workers’ birthdays and favorite desserts so, if I have time when their birthdays roll around, I can bake something for them. I once baked a pumpkin pie for one of my reporters, and he sat at his desk and ate it out of the dish for his lunch that day. I loved that he enjoyed it so much.
Since this particular co-worker was out of the country when his birthday rolled around, I had some time to look through plum cake recipes before I settled on this one. I picked up plums from the farmers market and got to work on it. The batter is a pretty basic mix of ingredients, and it was stiffer than I expected it to be. I figured the juice from the plums would provide the extra sweetness and moisture once it was baked.
Though it isn’t normal for me to give someone something I haven’t first tried myself, I felt pretty confident that this cake turned out the way it was supposed to. My co-worker, of course, told me he had never had a plum cake, so his expectations weren’t as high as I had believed. He enjoyed it, and I was able to sample a bite of it and I was surprised at how good it was. I consider that to be a success for a first attempt.
1 cup all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1 cup granulated sugar plus 1 to 2 tablespoons (depending on sweetness of plums)
1/2 cup unsalted butter, softened
2 large eggs
6 large imperial plums, halved and pitted
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
Heat over to 350 degrees F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
Spoon batter into an ungreased 9-inch springform pan and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes. Cool on rack.
Leave it covered at room temperature overnight so the plum juice can soak into the cake around it.
Pingback: Birthday cupcakes for the office « Red Pen Recipes