Friday, September 28, 2012

Plum Cake

Sometimes I will make something and wonder how my family will like it. For an example, my children love plums but if I make a plum cake will they eat it. Also, I wonder who will like it. Sometimes my husband won't try it if it has baked fruit in it. Doesn't he know I'm trying to get him to eat his fruit one way or another?
I figured I would purchase some plums since they will be hard to find soon in the stores. My kids really like plums. They are my sister's favorite fruit but I couldn't remember ever cooking with them. The recipe said they would have a crumbly texture like corn bread on the first day. If wrapped, the cake would become soft and moist the next day. I think the cake only became better after the first day. My youngest daughter loved this recipe. 
 Simply Plum Cake
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cardamom
5 Tbsp unsalted butter, softened
3/4 cup brown sugar
2 eggs
1/3 cup vegetable oil
1 zest of a lemon
1 1/2 tsp vanilla extract
4 plums, peeled, seeded, and chopped

  1. Preheat the oven to 350 degrees F.
  2. Spray a 8 inch baking pan with nonstick spray.
  3. Dust the baking pan with flour and tap out the excess flour. Set aside.
  4. In a medium bowl, whisk the flour, baking powder, salt, and cardamom. Set aside.
  5. In a large bowl, cream the butter until soft and creamy.
  6. Add the brown sugar to the butter and cream.
  7. Add the eggs one at a time to the butter. Beat well after each addition.
  8. Beat in the vegetable oil, lemon zest, and vanilla to the butter mixture.
  9. The batter should look very light and smooth.
  10. Slowly, add the dry ingredients mixing until just incorporated.
  11. Gently fold in the pieces of plum into the batter.
  12. Add the batter to the baking pan.
  13. Bake the cake for 40 minutes or until the top of the cake is honey brown.
  14. Remove from oven and allow to cool on a rack before serving.
Recipe adapted from the Baking From my Home to Yours cookbook by Dorie Greenspan.
Did you already know...
-Cardamom is used in India, Middle East, North Africa, and Scandinavia.
-The Vikings introduced the spice to Scandinavia.
-Since cardamom is expensive, equal parts of nutmeg with cinnamon can be used as a substitution.

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