So…I birthed a baby! A real life human child!
Best excuse for skipping a few weeks of blogging ever.
The wee girl came a little earlier than expected. She’s healthy as a horse though, so don’t y’all worry.
Despite my resolve to keep my blogging act together once she came along, I admit I just wasn’t prepared. C’est la vie. I find myself saying that a lot these days.
One of the many things I did not anticipate about raising a newborn is my absolutely insatiable appetite due to breastfeeding. Especially for the carbs and the sweet stuff – the quick energy foods.
I am having WAY more cravings now than I did throughout my pregnancy. Gimme all the fruits and the candies and the breads and the cookies and the cakes, please.
Thankfully, from a healthy living perspective, it’s prime harvest season and all the very best seasonal fruit is on offer. Most of the time, I’m satisfied with a ginormous hunk of watermelon or a big juicy peach.
However, when fruit doesn’t cut the mustard on it’s own? I put it in cake. Obviously.
I bought these prune plums (otherwise known as italian plums) at the farmers’ market on a whim. They looked great and they were a great deal. Once I got them home though, I realized they were a titch underripe and too tart for my taste. Nothing a little sugar and baking can’t fix.
So I went searching for a recipe on my go-to baking blog, Smitten Kitchen. I found the easiest cake imaginable. Easy is my friend.
This cake is top notch and I plan on trying it with other seasonal fruit for sure. I love the simplicity of the recipe and will be adding it to my short list of ‘guaranteed easy and crowd pleasing desserts’.
Giver ‘er a go.
Erin
Plum Cake
Serves | 8 |
Prep time | 20 minutes |
Cook time | 40 minutes |
Total time | 1 hour |
Website | Recipe courtesy of Deb Perlman over at Smitten Kitchen |
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup plus 1 Tbsp granulated sugar (divided)
- ½ cup unsalted butter (softened)
- 2 Large eggs
- 10 italian/ prune plums (halved and pitted)
- 2 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
Directions
1. | Preheat oven to 350F. In a medium bowl, whisk or sift together flour, baking powder and salt. |
2. | In a large bowl, cream butter and sugar. Add eggs, one at a time until well combined. Add flour mixture slowly until just combined. Batter will be very thick. |
3. | Transfer batter into a non-stick 9 inch springform pan (no need to grease the pan). Place plum halves cut side down over the batter. Sprinkle the top with lemon juice, cinnamon and then 1 Tbsp sugar. |
4. | Bake for 40-45 minutes until toothpick comes out of batter (not plums!) clean. Cool thoroughly before serving. |
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