September is a month of odd products do not you think? While we all yearn for apples and pumpkins, sometimes the hot summer days are always persistent in the farm stands. I learned to be true when I received 3 pounds beautiful plums in a fruit CSA box last week. I was a bit like I threw a little had changed from summer stone fruits, but they were so nice and just waiting to be cooked with if I had to do something. (Fortunately for me Hugo also like plums! He ate one day!)
This cake is just lovely. It has a butter base that is just a little bit soft, which is topped with lots of juicy plums, and finally a custard sweet and creamy filling. The finished product is super delicious and the choice of not-t00-perfect sweet for breakfast or snacks. It is high on the refrigerator, hot and sticky on the oven or at room temperature. If you have late season plums you are dying to use this cake is just the thing.
I wanted to keep the appropriate semi-Autumn things, so I threw plums in cinnamon, ginger and nutmeg. The end result would be just perfect with a cup of tea and a good book. (Which reminds me, I really want to read someday soon!)
So what do you still think plums appropriate season? Or has that ship sailed?
- flour 1 cup all-purpose
- 1 tablespoon of white sugar
- 1 teaspoon baking powder
- ½ cup cold buttermilk and cubed
- 2 tablespoons heavy cream
- 1 egg
- 2½ pitted cups sliced plums
- ½ cinnamon teaspoon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg coffee
- ½ cup heavy cream
- ½ cup white sugar
- 1 egg
- 1 vanilla teaspoon of extract
- Preheat oven to 350F. Lightly spray an 8-inch springform pan * and set aside.
- Mix the sliced plums with spices and set aside. In a large bowl, mix together flour, sugar and 1 tablespoon baking powder. Add the cubes of butter and use a pastry blender, knife or your hands to cut butter until coarse crumbs form. Stir in ½ teaspoon vanilla 2 tablespoons of cream and an egg. Continue to stir for a few seconds to mix well. (But not necessarily perfectly smooth.)
- Put the dough in the bottom of the pain and press with your fingers. Arrange the plums with spices on dough. Bake for 20-25 minutes.
- While the cake is cooking prepare the cream by whisking together ½ cup cream, ½ cup sugar, vanilla and egg.
- When baking the cake is done, pour the cream over the plums, and return to oven, bake for 20-25 minutes or until the custard has set.
- Cool before eating, enjoy hot or cold, store in the refrigerator.
Recipe adapted from: All revenue