Plum Cake
Last year I had all the time in the world not only to bake and cook, but also to make videos about it. Which, I can tell you, takes a LOT of time to organize. But since we had no house guests and I had no work, time wasn’t a problem.
This year, thankfully, things are different. Not only am I gearing up for a fall full of tours (finally!) I also have a house full of guests. Sophie and Emma are both here with their friends so while we have to figure out three meals a day, I’d actually rather spend my time hanging out with all of them, than in the kitchen cooking. So quick and easy is my mantra.
Yesterday, while doing my laps in the pool at 6:30pm I realized that we didn’t have dessert for dinner. (I admit it, thinking about food gets me through my laps). The following recipe for Plum Cake was ready in the time it took me to pre-heat the oven on my way to take a shower, and then bake it while grilling meat. It’s that easy.
The recipe is one I make all year long and is a classic of Marcella Hazan. I first made Farm Wife’s Pear Tart in my little apartment in Florence in 1987. That was probably the last time I stuck to the original recipe. Marcella’s recipe calls for pears and cinnamon. But really any fruit will do, and over the years I usually use apples because that is the most likely fruit to be sitting on my counter waiting for me to eat.
But last night’s version hit new heights and I very much recommend it while plums are in season. Yes, you have to take the pit out of the plums, but it’s fast work. I used a mixture of of two types I bought at the farmers’ market. One was a type called Moyer I think, with a tart green flesh. The other were super ripe almost black , with a deep crimson flesh that tasted like berries. But really, any plum will do. (I’ll probably make it with apricots I bought yesterday that I’m sure no one will eat.)
The main tweaks to the original recipe I made this time around was to use whole wheat flour. I also subbed half of the regular sugar with Demerara sugar, and used more sprinkled on top, which gave it a nice crackle.
The recipe is one you should definitely have on hand, for last minute dessert emergencies. And if you are like me you probably have been buying more summer fruit that you can possibly eat, so this takes care of that problem too. Let me know if you make it, and how you made it your own!
Prep 20 mins
Cook 45 mins
Total 1 hour, 5 mins
Yield 8
I used plums but feel free to use any fruit you’d like. It’s a very forgiving, and rustic, recipe. And don’t worry if the batter seems mostly fruit. That is the way it’s supposed to be. Don’t forget to dot it with butter. I often forget and it’s much better with!
Ingredients2 eggs1/4 cup milk1/2 cup sugar1/2 cup Demerara sugar plus 2 tablespoons 1/4 tsp saltGrated zest from 1 lemon (optional) 1.5 cups whole wheat flour 2 pounds plums, pitted and quartered a 9 inch round cake pan or spring form pan 1/4 cup / 50 grams butter (plus more for greasing pan)InstructionsPreheat oven to 375F/180CButter and flour your plan, and cover the bottom with a round of parchment. This isn’t 100% necessary, but it does make sure the cake doesn’t stick. Beat the eggs and milk together in a bowl. Add sugar, salt and beat.Add flour and lemon zest, mixing it well. This batter will be very thick. Add the fruit to the batter, mixing gently but well. It will seem like it is mostly plums, which it is. That’s ok. Put batter into pan, leveling it off with the back of a spoon.Dot with bits of butter, pushing them into the batter with your finger. Sprinkle the top of the cake with about 3 tablespoons of Demerara sugar. Bake for about 45 minutes, or until top is lightly browned. Let cool before running a knife around the edge to get out of pan. Although it is a very moist cake, a scoop of vanilla ice cream doesn’t hurt.
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