CRUNCHY-TOPPED WHOLE-WHEAT PLUM CAKE
When blue-black prune plums come into season in the fall, this cake must be made. The recipe was created by the reporter Marian Burros well before The New York Times went digital; each fall, she would grumble about having to print it, by popular demand, once again. It is absurdly simple (just plum halves nestled into batter), but somehow the liveliness of fruit, sugar, and spice on top of plain cake brings out the best of both worlds. In 2010, the recipe got an update with whole-grain flour that works well with the red and black plums of summer. You can also make it with cherries and peaches.
Provided by Melissa Clark
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.
- Place the plum slices in a bowl and gently toss with 2 tablespoons whole-wheat flour. In a separate bowl, combine the remaining whole-wheat flour with the baking powder and kosher salt.
- In the bowl of an electric mixer, beat together 1/2 cup butter, sugar, Cognac or brandy and vanilla until light and fluffy. Add the egg and beat until thoroughly combined.
- Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat until just combined.
- Scrape the dough into the pan, smoothing the top with a spatula. Scatter on the plums in an even layer. Sprinkle the Demerara sugar on top. Bake for 35 to 40 minutes, until the top is golden brown. Transfer to a wire rack to cool completely before serving, with whipped cream if you like.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 203 milligrams, Sugar 25 grams, TransFat 0 grams
PLUM CRUNCH CAKE
Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I'm sure any fruit will work well.
Provided by Tulip-Fairy
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C.
- Butter and line the base of a 2 lb loaf tin.
- Lightly beat the eggs and yolk with a pinch of salt.
- Beat the butter and sugar in a bowl until light and fluffy.
- Pour in the eggs a little at a time, beating well after each addition.
- Fold in the flour with the orange zest and two tablespoons of the juice.
- Fold in the chopped plums (or other fruit you are using).
- Spoon into the prepared pan.
- Scatter the plum wedges over the top.
- Bake for 50 minutes or until a skewer inserted comes out clean.
- Cool for 10 minutes, then turn out on a wire rack.
- Mix the remaining orange juice with the lemon juice and caster sugar.
- Spoon over the cooling cake and sprinkle with the crushed sugar pieces.
Nutrition Facts : Calories 437.7, Fat 16.4, SaturatedFat 9.7, Cholesterol 114.6, Sodium 121.3, Carbohydrate 70.5, Fiber 1.8, Sugar 52.6, Protein 4.4
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