I discovered a new favorite plum recipe in Dorie Greenspan’s Baking book. It’s like a cross between a pudding and a cake; between breakfast and dessert. You melt butter in the pan in the oven, then add the batter and put the fruit on top. It comes out sort of sticky and cakey. I adore it.
Step by step photos after the recipe.
[amd-zlrecipe-recipe:69]
Start with plums, of course.
And other usual baking ingredients, like flour, sugar and butter.
Cut up the plums:
And toss them in sugar:
Dry ingredients:
Wet ones:
Combine:
Cut butter into pieces:
And put the pan in the oven to melt the butter:
Add the batter:
Then add the plums:
Bake. And enjoy. Because you really will.
Dorie Greenspan Flip-Over Plum Cake
by Dorie Greenspan in Baking
http://sourcherryfarm.com/wp/wp-content/uploads/2012/01/lj090311gmom27.jpg
2 pounds ripe but firm plums, preferably Italian prune plums, pitted
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon coriander
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
Center a rack in the oven and preheat the oven 350 degrees. Have at hand a 9-by-12-inch baking pan, preferably Pyrex or porcelain.
Cut each plum into 4 to 6 pieces and toss in a bow. Add 1/2 cup of the sugar, the cinnamon, ginger and coriander, stir the plums around and then let them sit, stirring from time to time, while you prepare the rest of the batter. They will give up some juice and a syrup will develop.
Put the remaining 1 cup sugar, the flour, baking powder and salt into another bowl. Whisk to blend, then pour in the milk and extracts and mix again so you have a nice, smooth batter.
Put the butter in the baking pan and melt it in the oven, about 5 minutes. Remove the pan from the oven.
Give the batter a light whisking and pour it over the hot butter — it will probably set around the edges immediately. Scatter the plums over the batter and drizzle whatever syrup has accumulated in the bowl.
Bake for 50 to 55 minutes, or until the top is golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool in the pan for at least 20 minutes, or let cool to room temperature.
Makes about 10 servings.
Bring the cake to the table in its baking pan; it’s way too soft and creamy to even think about unmolding. Serve it family style. It can be cooled, covered and refrigerated overnight. Serve chilled; it will be firmer but still delicious.
