Post by Loupy on Jun 18, 2016 22:08:53 GMT -7
Fresh Plum Cake
From: Sommer @ www.aspicyperspective.com/
This makes a Fresh Plum Cake that is the perfect dessert to take to a barbecue or summer party when stone fruit is fresh and in season. This is just the kind of dessert I’d wrap up and put in my picnic basket for an evening concert at the park. No hassle, big impact.
A rustic Fresh Plum Cake is a fabulous dessert option for summer picnics and parties. Serve warm with ice cream!
You can also make Fresh Plum Cake, with peaches or apricots instead of plums!
Prep time: 15 min
Cook time: 55 min
Yields: 12 servings
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice, divided
1 cup unsalted butter, room temperature
1 cup sugar + 1 tablespoon
2 extra large eggs (or 2 large + 1 egg white)
6-8 plums
Directions:
Preheat the oven to 350 degrees F.
Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan.
Fasten the ring around the disk with the parchment paper secured in between.
Cut off the excess paper. Grease the sides of the pan.
Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
In the electric mixer, cream 1 cup of sugar with the butter.
Add the eggs one at a time.
Slowly add the flour mixture.
Scrape the bowl and mix again.
Spread the batter evenly in the prepared pan.
Slice the plums into eighths.
The easiest way I’ve found to do this, is to run a knife around the plum to half it, then do the same to quarter it.
Split each quarter in half.
The little sections should pop off the pit with your knife.
Place the plum slices around the top of the cake in a pretty pattern.
Make sure they are close together.
Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums.
Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.
Make SURE not to over bake!
Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.
Serve warm with ice cream!
From: Sommer @ www.aspicyperspective.com/
This makes a Fresh Plum Cake that is the perfect dessert to take to a barbecue or summer party when stone fruit is fresh and in season. This is just the kind of dessert I’d wrap up and put in my picnic basket for an evening concert at the park. No hassle, big impact.
A rustic Fresh Plum Cake is a fabulous dessert option for summer picnics and parties. Serve warm with ice cream!
You can also make Fresh Plum Cake, with peaches or apricots instead of plums!
Prep time: 15 min
Cook time: 55 min
Yields: 12 servings
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice, divided
1 cup unsalted butter, room temperature
1 cup sugar + 1 tablespoon
2 extra large eggs (or 2 large + 1 egg white)
6-8 plums
Directions:
Preheat the oven to 350 degrees F.
Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan.
Fasten the ring around the disk with the parchment paper secured in between.
Cut off the excess paper. Grease the sides of the pan.
Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
In the electric mixer, cream 1 cup of sugar with the butter.
Add the eggs one at a time.
Slowly add the flour mixture.
Scrape the bowl and mix again.
Spread the batter evenly in the prepared pan.
Slice the plums into eighths.
The easiest way I’ve found to do this, is to run a knife around the plum to half it, then do the same to quarter it.
Split each quarter in half.
The little sections should pop off the pit with your knife.
Place the plum slices around the top of the cake in a pretty pattern.
Make sure they are close together.
Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums.
Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.
Make SURE not to over bake!
Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.
Serve warm with ice cream!
