Here’s the recipe, first in photographic steps, then in a printer-friendly copy-and-paste version:
No standing mixer for you? Use a hand-held electric mixer and a large bowl.
I liked the dark purple variety best, because the fruit was smaller than its red colleagues.
Slice the plums in half, and remove the stones and any bit of stem. Arrange 9 of the halves flesh-side-up on the cake batter. If you arrange them in a grid, as I did, you’ll find the cake is very easy to slice and serve.
Eat it, baby.
Bake at 350° until the batter turns golden brown, and a toothpick inserted in the cake comes out clean — 30-40 minutes. (My cake was done in exactly 40 minutes.) Let cool for 30 minutes on a wire rack.
Folks, you won’t believe the crisp, tender texture of this cake, nor its glorious fragrance. The piece of plum in each serving is a healthy, high-fiber bonus.
As promised, here is a copy-and-paste version of the above :
Spiced Plum Cake
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 9 servings
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1/4 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
6 tablespoons (85 grams) unsalted butter, softened
1 cup (200 grams) sugar
2 large eggs, beaten
1/3 cup (80 ml) flavorless vegetable oil
1 1/2 teaspoons pure vanilla extract
Special Equipment: a square, 8-inch cake pan, either buttered and floured, or sprayed with “baking” spray (baking spray contains flour)
1. Making the batter — In a medium bowl, whisk together the flour, salt, baking powder, cinnamon and nutmeg. In the work bowl of a standing mixer (or a large bowl if you are using a hand-held electric mixer), beat the butter at medium speed for 1 minute. Add the sugar, and beat until the mixture is light and fluffy — about 3 minutes. With the machine still running at medium speed, gradually beat in the eggs. Then beat in the oil and the vanilla extract. turn the machine to “low” speed, and add the dry ingredients, blending only until they are incorporated.
2. Assembling the cake — Scoop the batter into the prepared pan. Then cut the plums in half, and remove the stone (and stem, if attached) from each. Arrange 9 halves flesh-side-up atop the batter, spacing them evenly in a grid pattern.
3. Baking — 30-40 minutes on the center rack of a preheated 350°F oven. Bake until the batters turns golden brown, and a toothpick inserted in various places in the batter comes out clean — about 30-40 minutes. Cool on a wire rack for 30 minutes.
4. Unmolding and serving the cake — Run a plastic knife around the outside edge of the cake. Then unmold onto a board or platter; invert to serve plum-side up. Just before serving, dust with confectioners’ sugar if desired. Then cut the cake into 9 portions.
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