Monday, April 22, 2013

Plum Cake

If you're a person who feels that the purpose of cake is to convey the frosting to your mouth in polite company, this cake isn't really for you. If you'd like something to serve with whipped cream after dinner, here it is. And if you're the person who is looking for an excuse to eat cake for breakfast the next morning, then Hello, Baby!
 
 



Plum Cake
3 small plums, thinly slice
11 tablespoons softened butter
1 1/3 cup sugar
1 1/3 cup flour
1 teaspoon vanilla
1/4 teaspoon table salt
3 eggs
 
Baking spray with flour
Parchment paper
8" or 9" round cake pan
 
 
The good news is that the batter comes together in five minutes. The bad news is that the fruit layer is sort of fiddly.

Trace the outline of your cake pan on the parchment, and cut a circle just inside the line you've drawn. Line the pan and spray the whole thing with baking spray.

 
Microwave the sliced plums on high for about a minute and fifteen seconds to soften them. You can skip this step, but your cake won't be as pretty because the plums won't be flush to the parchment. I arranged my plums in concentric circles. If you want rows or one spiral - it's a free country. But do try to press the pattern as flat as possible so that no batter seeps under the fruit.


In a mixer, cream the butter and sugar for two minutes. Beat in the flour and salt, before adding the vanilla and eggs, one at a time. Spoon the thick batter over your plums, spreading it gently with a small spatula so you don't move the fruit.

Bake at 350 (325 convection) for about an hour and five minutes. I prefer mine very crusty, so I left it in for ten minutes longer. Rest the cake on the counter for five minutes, before inverting it and peeling off the parchment. You'll want to do this very carefully, and with a small knife in hand to ease off any slices of plum that stick to the paper.

What did you have for breakfast?

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