August 21, 2014 § 77 Comments
Plum season is upon us and it is time to bake a delicious plum cake! I don’t typically do a whole lot of baking. I’m more of a savory kind of person as opposed to sweet (unless it’s a fruity pie or cake). This is the kind of dessert that gets me baking, especially with stone fruit in season. The wonderful thing about this cake is as the fruit bakes on top, the plums soften into a jammy consistency, which contrasts nicely with the light bready cake underneath.
I was bit surprised when I released the edge of the 9-inch spring form pan and the cake was only an inch and a half tall. Not what I expected, but still humbly impressive with it’s beautfiully baked plums. As it turns out I liked the thin cake, it was much lighter, a little less decadent. Although there are several ways to make plum kuchen this recipe is wonderfully rustic and light. You could use a mix of black, red and yellow plums for contrasting flavor and color, or forego the plums and use your favorite stone fruit, such as apricots or peaches.
Recipe from Cooking Light Magazine.
I n g r e d i e n t s
- 1 – 1/2 cups all purpose flour
- 2/3 cups plue 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 3/8 teaspoon salt (a pinch)
- 1/4 teaspoon ground cardamom
- 7 tablespoon butter, divided
- 1/2 cup milk (I use full fat)
- 1/2 teaspoon vanilla
- 1 large egg
- 1-1/2 pounds plums, quartered and pitted
- 1 teaspoon grated lemon rind
Preheat oven to 425°F. Combine flour, 2 tablespoon sugar, brown sugar, baking powder, 1/8 teaspoon salt and cardamom in a medium bowl, stirring with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
Combine milk, vanilla and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, stirring just until combined.
Spoon batter onto a 9-inch (prepared) springform pan. Arrange plums in a circular patter over batter. Combine remaining 2/3 cup sugar, remaining 1/8 teaspoon salt and lemon rind in a small bowl, stirring well. Melt remaining 3 tablespoons butter either on stovetop or microwave and stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425°F for 35 minutes or until browned and bubble. Cool in pan 1 hour on a wire rack before removing springform.