A friend and I split a subscription to Frog Hollow Farm, a Community Supported Agriculture (CSA) farm, from which we get a box of ultra-fresh fruit every week, and an insert describing the fruit and its history and origin, often with recipes. This recipe for Cinnamon-Sugar Plum Cake was in one of the inserts that comes with the fruit every week.
Oh my goodness, is this a good recipe.
The first time I made it, I set the plum slices into the batter vertically, peel side up, then discovered to my delight that the batter bakes up, around and over the plum pieces. The second time, I set the plum slices down on their sides horizontally, like you would with a pie. It was still tasty, but it didn't leave as much space around the plum slices for the batter to magically surround them as it bakes.
The only hard part is getting it off the bottom of the springform pan. I run a knife under it, but since my springform pan bottom has texture to it, the cake doesn't slide off easily.
Before baking, without the cinnamon sugar, just to show the plum pieces. Pretty, but don't put too much effort into a perfect pattern, because it won't be visible anyway.
(Later addendum: this turned out to be not nearly enough plums. My first stumbling efforts weren't as pretty, but had more plums crammed in, and made for a much better and ... well, plummier cake. Use more plums!)
Sprinkle cinnamon sugar on top.
The final result. Not very tall, and with a slightly coarse texture, but very flavorful with a perfect balance of cake and fruit.
A grownup cake, and a staple for entertaining. And so, so good.
2 comments:
Yum Yum, I love the way it looks uncooked!
Noemi made this for us when we visited last and I have to say it was incredibly moist. The plums are sweet, but tart and it pairs perfectly with coffee in the morning. How do I know this? Because I scarfed a piece down every morning until the sad day came when there was no more to be had.
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