It is late into the summer and a whisper of chill is in the air. Harvest season is upon us as evident from our plum tree that is laden with tiny yellow plums. For the next few weeks there will be more than enough plums for picking, canning, and baking. The birds will soon be making regular visits there to enjoy the fruit. Last year there had to have been hundreds of birds in the plum tree everyday during those weeks. The sounds from the birds in the tree was incredible to hear.
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From my first harvest I decided to make Plum Cake. It’s a simple and basic recipe to make with plums {or other fruits such as apples and pears} layered over the cake batter . I used a 10-inch tart pan for the convenience of easy removal and the pretty presentation of the scallop edges of the cake. If you don’t have a tart pan, a cake pan or a ceramic dish will work just as well.
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These yellow plums are smaller in size than many other varieties of plums that are available out in the market. I used about 3o plums that I cut in half and discarded the seeds. You will probably need less than half of the quantity depending on the size.
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serves 6-8
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup {1 stick} unsalted butter, room temperature
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
5-10 medium/large plums or 15-30 small plums, pitted and cut in halves/wedges
2 tablespoons brown sugar
confectioners’ sugar for sprinkling
sweetened whipped cream / crème fraîche for serving
Instructions
Preheat over to 350ºF.
In a bowl whisk together flour, baking powder, and salt. Set aside.
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Butter a 10-inch tart pan {cake, springform or ceramic pan will work}, line the bottom and ½-inch up the sides with parchment paper and butter the parchment. Dust the pan with flour, and discard excess.
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In the mixer with paddle attachment, cream together butter and sugar until light and fluffy {2-3 minutes}, scraping down the sides of the bowl.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla.
On low speed, add the flour mixture, mix until just combined.
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Spread the cake batter in prepared baking pan,
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arrange plum slices on top,
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and sprinkle with brown sugar.
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Bake for 30-35 minutes, until light golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool for 25 minutes. Serve with a generous sprinkling of powdered sugar, lightly sweetened whipped cream or crème fraîche.
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The combination from the sweet cake and tart plums go well together.
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A delicious and light cake to serve for dessert after dinner, an afternoon snack, or a late morning treat with coffee.
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Have a wonderful day!
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Posted by Kay
Kay , both desserts ..beautifully presented! What a gift those trees are to your family and friends