Rustic Plum Cake
Recipe from Cook's Illustrated. Italian plums work the best. Bought a lot of Italian plums at the farmer's market, so I had to make a few cakes and then freeze most of them. Freezing the cakes didn't seem to hurt the flavor at all. Now all I have to do is pop one out of the freezer when I'm in the mood for a delicious plum cake!
Recipe from Cook's Illustrated. Italian plums work the best. Bought a lot of Italian plums at the farmer's market, so I had to make a few cakes and then freeze most of them. Freezing the cakes didn't seem to hurt the flavor at all. Now all I have to do is pop one out of the freezer when I'm in the mood for a delicious plum cake!
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon almond extract
- 1/4 teaspoon table salt
- 1 large egg room temperature
- 2 tablespoons red currant jelly or 2 tablespoons seedle
- 3 tablespoons brandy
- 1 lb italian plum halved and pitted (about 10 large or 14 small)
- 3/4 cup unbleached all-purpose flour, plus additional
- 3/4 cup sugar (5 1/4 ounces)
- 1/3 cup slivered almonds (1 1/2 ounces)
- 6 tablespoons unsalted butter cut into 6 pieces, softened but still cool
- 1 large egg yolk room temperature
- confectioners' sugar for serving
- Carbohydrate 10.2540892198827 g
- Cholesterol 101.015555555003 mg
- Fat 13.3700103281007 g
- Fiber 1.05838217864253 g
- Protein 2.38812998677152 g
- Saturated Fat 7.87335139485211 g
- Serving Size 1 1 -8 serving(s) (116g)
- Sodium 119.371999985787 mg
- Sugar 9.19570704124019 g
- Trans Fat 1.04249408574379 g
- Calories 175 calories
Step-by-step
- Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes.
- Remove skillet from heat and place plums cut-side down in syrup.
- Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking.
- Cool plums in pan, about 20 minutes.
- Adjust oven rack to middle position and heat oven to 350degreesF.
- Grease and flour 9-inch springform pan.
- Process sugar and almonds in food processor until nuts are finely ground, about 1 minute.
- Add flour, baking powder, and salt; pulse to combine.
- Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses.
- Add eggs, vanilla, and almond extract (if using) and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).
- Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface.
- Stir plums to coat with syrup.
- Arrange plum halves, skin-side down, evenly over surface of batter.
- Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes.
- Run paring knife around sides of cake to loosen.
- Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes.
- Remove cake from pan and dust with confectioners' sugar.
- Cut into wedges and serve.
My Rustic Plum Cake Adventure
The aroma of warm plum cake, a comforting sweetness laced with the subtle tang of brandy, is a memory I’ll always cherish. It’s not just a cake; it’s a taste of home, a taste of abundance harvested from a farmer’s market, and a testament to the simple joys of baking. This particular recipe, adapted from Cook’s Illustrated (a source I trust implicitly), has become a staple in my kitchen. It all started with an impulsive purchase – a mountain of gorgeous Italian plums, their velvety skins promising a burst of juicy sweetness. I knew instantly what I had to do: bake.
Baking, for me, isn't just about following a recipe; it's about creating a sensory experience, a moment of quiet amidst the whirlwind of daily life. The gentle hum of the food processor as the almonds are ground, the comforting warmth of the oven, the satisfying thud of the cake pan hitting the cooling rack – these are the small rituals that make baking so special. This rustic plum cake perfectly embodies that sentiment. Its simple elegance, a testament to the quality of its ingredients, speaks volumes without needing flamboyant decoration. The plums, the star of the show, shine through their rich, deep flavour.
The beauty of this recipe lies in its versatility. While Italian plums are ideal – their slightly tart sweetness creates the perfect balance – I've experimented with other varieties, adjusting the cooking time and arrangement as needed. The result? Every time, a delicious cake, each plum a little jewel in a sea of golden-brown goodness. And let’s not forget the brandy, that magical ingredient that elevates the simple to the sublime. Though optional, a dash of brandy adds an exquisite warmth that complements the plums perfectly, infusing each bite with a touch of sophisticated flavour.
This isn't just a dessert; it's a journey, a narrative that unfolds with each bite. It’s a story of a trip to the farmer's market, the thrill of the unexpected abundance, the joy of baking, and the simple pleasure of sharing something delicious with loved ones. The cake itself is wonderfully moist and tender, the perfect foil to the burst of sweetness from the plums. I love serving it slightly warm, still retaining some of the oven’s heat, paired with a dollop of lightly sweetened whipped cream. The contrast in temperatures and textures is simply heavenly. However, even left to cool completely, the cake retains its deliciousness, its flavours perfectly complementing a cup of strong tea or a glass of chilled milk. The slight tartness of the plums cuts through the richness, creating an utterly balanced and satisfying experience.
The process of making this cake is both therapeutic and rewarding. It’s a chance to slow down, to focus on the task at hand, to disconnect from the demands of daily life and connect with something truly satisfying. The simple steps, each one meticulously detailed in the recipe, guide you through the process, ensuring a successful outcome, no matter your baking experience. And the best part? The leftovers (if there are any) freeze beautifully, meaning you can enjoy the delicious taste of this rustic plum cake whenever the mood strikes.
More than just a recipe, this is a testament to the magic of simple ingredients transformed into something extraordinary. It is a reminder that the greatest pleasures in life often come from the simplest things, the quiet moments spent creating and sharing something delicious with those we love. So, gather your ingredients, preheat your oven, and embark on your own rustic plum cake adventure. You won’t regret it.
