PLUM CAKE
This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated.
Provided by Carol
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
- In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
- Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
- Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 27.6 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 138.8 mg, Sugar 15.3 g
RUSTIC PLUM CAKE
Recipe from Cook's Illustrated. Italian plums work the best. Bought a lot of Italian plums at the farmer's market, so I had to make a few cakes and then freeze most of them. Freezing the cakes didn't seem to hurt the flavor at all. Now all I have to do is pop one out of the freezer when I'm in the mood for a delicious plum cake!
Provided by Pi-E8216
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.
- Adjust oven rack to middle position and heat oven to 350°F Grease and flour 9-inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla, and almond extract (if using) and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).
- Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with confectioners' sugar. Cut into wedges and serve.
- Note:This recipe works best with Italian plums, which are also called prune plums. If substituting regular red or black plums, use an equal weight of plums, cut them into eighths, and stir them a few times while cooking. Arrange slices, slightly overlapped, in two rings over surface of cake. Do not use canned Italian plums. Blanched whole almonds can be used but must be processed 30 seconds longer until finely ground. The brandy can be omitted, but then you will need to melt the jam with 1 tablespoon water before adding the plums. Don't add the leftover plum cooking liquid to the cake before baking; reserve it and serve with the finished cake or over ice cream. The cake can be served with lightly sweetened whipped cream.
PLUM CAKE
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
- Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
- Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g
RUSTIC PLUM TART
Categories Fruit Dessert Bake Plum Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.
- For topping:
- Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.
- Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.
FRESH PLUM CAKE
This lovely cake is great for summer stone-fruits such as plums, peaches and apricots. A rustic, yet elegant cake that needs no cream or sauce to perfect it! The plums add a juicy tang to this dense buttery cake, so it's flavorful enough to stand alone. That makes it a perfect dessert to take to a BBQ or party. 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!
Provided by spicyperspective
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350* 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 ½ teaspoons 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. Then 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 Tb. of sugar and the remaining ¼ tsp of pumpkin pie spice over the plums.
- Bake for 50-55 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!
- Serves 8-12.
Nutrition Facts : Calories 346.9, Fat 19.7, SaturatedFat 12, Cholesterol 91.1, Sodium 111.4, Carbohydrate 40.4, Fiber 1.1, Sugar 25.3, Protein 3.7
SUGAR PLUM CAKE
My Southern grandmothers taught me to cook when I was a boy. As I grew older, I specialized in cakes, pies and pastries. I bake several of these cakes each Christmas to give as gifts.-Mark Brown, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.
Nutrition Facts : Calories 280 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 156mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
RUSTIC PLUM TART
This luscious free-form tart can be filled with any seasonal fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
- Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
- Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
- Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
- Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
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Ratings 3Servings 8Cuisine AmericanCategory Dessert
- Preheat the oven to 350 degrees. Prepare a round 9-inch cake pan by cutting a circle of parchment paper to fit the bottom (place the cake pan on the parchment, trace around the bottom with a pencil, cut it out; place the parchment upside down so any pencil markings do not come off on the cake). Spray the pan with non-stick spray, place the parchment circle in the bottom of the pan and spray the top with non-stick spray.
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- Combine the flour and baking powder and slowly pour into the mixing bowl slowly mixing until the mixture if fully combined into a smooth batter.
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- Preheat the oven to 350F. Line the bottom of a 10" springform pan with parchment paper or butter and flour the pan. (see note)
- Whisk together the eggs, vanilla extract and 2 tablespoons of the buttermilk in a small bowl, set aside.
- Sift the flour, baking soda, salt, cardamom into a mixer bowl. Add the granulated sugar and 2 tablespoons of of the brown sugar. Mix on low speed for 30 seconds to distribute the ingredients.
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