Well I noticed that I haven’t done a cooking post in some time on my blog. After reading someone’s post of plans to put up recipes of gulab jamun and upside down pineapple cake I thought I would also put up a new food post. I also noticed that I haven’t yet written about one of the most successful desserts I made this summer. I made it at least 4 times because it was so popular with my family. This past summer our plum tree gave us about a dozen plums a day. As you can imagine, we were up to our ears in plums and had no idea what to do with so many of them. So I decided to do some recipe hunting online for a tasty recipe to help in using up some of those plums. I was honestly skeptical of trying out a plum cake. I’m not what you call a major fan of the plum. But I thought there has to be something out there that would be tasty and include plums. That’s when I came across this recipe on the Joy Of Baking website. For the most part when I do my recipe hunting online, I’m drawn to foodnetwork.com or recipeland.com. But I wasn’t having any luck with those websites.
This recipe asked for Italian prune plums but I have no idea what the hell kind of plums grow in our backyard. Here are some pictures of them if anyone can recognize what kind they are… (yes, i took these pics :P)
Anywho, using the plums I had, this recipe turned out perfectly.
Plum Coffee Cake
1 1/4 cup (175 grams) all purpose flour
1/4 cup (30 grams) ground almonds
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) flavorless oil (safflower, corn, or canola)
1/2 cup (120 ml) whole milk plain yogurt
1/4 cup (60 ml) orange juice
1 tablespoon orange zest (the outer orange skin (rind) of the orange)
1 large egg
1 teaspoon pure vanilla extract
1 cup (200 grams) granulated white sugar
7 – 8 Italian prune plums, halved and pitted (can also use 4 – 5 red plums)
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.
Butter and flour pan. (Though the recipe asks for an 8 inch (20 cm) spring form pan, I used approximately a 7 x 7 aluminum square pan which was about 4 inches deep.) I would recommend any sort of brownie pan that you have at home.
In a large bowl, stir or whisk together the flour, ground almonds, baking powder and salt. I used a coffee grinder to grind the almonds down to a fine almond powder for the recipe. In another large bowl, stir or whisk together the oil, yogurt, orange juice and zest, egg, and vanilla extract. You can use a hand held cheese grater to delicately get the zest off the orange. Just make sure while doing so not to go too deep. It should just be the zest of the top most surface otherwise the zest will make your cake bitter. Stir in the sugar. Add the wet ingredients to the flour mixture. Stir until just combined. (I stirred it well since I always get paranoid that I didn’t mix in the ingredients well enough.) Scrape the batter into the prepared pan and evenly arrange the halved plums on top of the batter, flesh side facing up. The recipe says 4 to 5 halved and pitted plums. I just cut and placed them until the top was mostly filled. I usually ended up putting 9 to 11 halves on top so it wouldn’t be too loaded with fruit. I prefer a nice ratio of cake along with my fruit. As it cooks the halved plums tend to rise with the cake batter so make sure u have them pushed down in the batter enough yet the flesh side is not covered by any batter. The recipe asks that after you arrange the plums on top of the batter to sprinkle with 1 1/2 tablespoons of brown sugar. I didn’t measure the brown sugar. I just randomly sprinkled all over the top of the cake till I felt it was enough. I also sprinkled the top of the cake with slivered almonds to give it a nice look and fresh taste since the batter already has ground almond meal in it. Here are some pics of my Plum Coffee Cake before putting it into bake.
Bake in preheated oven for about 35 to 45 minutes or until a sharp knife inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. Check out the pics of my finished cake below :)
as you can see though I let it brown nicely on the top it is nice soft and delicate on the inside. Enjoy people! this light is turned off..