The plums are in season now. I have been busy canning tomatoes and peaches for the past few days. The cool weather has been a bonus around here - all that boiling, stewing and canning can easily heat up the kitchen. I am used to it as I have been doing it for a few years now but it is a nice change not to steam up the kitchen!
You have probably seen this recipe floating around other blogs - this is a popular recipe of Dorie's. Here is another recipe for upside down plum cake that turns out perfectly. Both these cakes can be made a day or two ahead and keeps beautifully. Happy baking!
Dimply Plum Cake by Dorie Greenspan
You could make this cake by any stone fruit of your choice. This cake can be served warm or at room temperature.
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp cinnamon powder
5 tb unsalted butter - room temperature
3/4 light brown sugar - packed
2 large eggs
1/3 cup vegetable oil
zest of 1 orange
1 1/2 tsp vanilla extract
6 plums
a pinch of salt
Preheat oven to 350 degrees. Butter and dust with flour an 8 inch baking pan and set aside. Sift all dry ingredients and set aside
Cream butter and sugar on medium speed until pale and fluffy.
I used a stand mixer for this, a hand held mixer would work as well. Add eggs, one at a time into the butter mixture and beat one minute each time. With the mixer running, pour in vegetable oil, orange zest and vanilla.
Reduce the speed of mixer to low and add in dry ingredients in 3 stages, mix batter lightly and only until batter is incorporated.
Wash, dry and halve plums and set aside. Pour cake batter into the prepared cake pan. Place plums on top, cut side up. Arrange plums into the batter gently, not totally submerged into the flour.
Bake in the preheated oven for 40-50 minutes, or until a cake tester comes out clean. Place on a rack to cool before serving.
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