Oh my goodness! This looks amazing! I know Im late commenting but this cake is in the oven, I used the italian prune plums. In general, the plums are supposed to sink but a softer flour could indeed allow them to sink more, so could heavier plums. I absolutely cannot wait to try this, and Ill bet it is one Ill return to over and over. plum and cream scone cobbler. thanks. I tried the toothpick trick and no batter stuck to it. It took me about 2 secs of reading to know what recipe was coming. How long is the cooking time if I make this recipe into one for individual mini cakes, in cupcake tins? I could not live without this one but to me, theyre very different (because the fruit is thinner in the yeasted kuchen). And when it was done, my home felt like Christmas had arrived. It came waaaaay undercooked and yet too browned at the edges. Any chance of using a 10 spring form pan? I am happy to see that I need only to come to your site to find a long lost treasure! after baking, i added sugar to the plums and it helped a lot after sitting overnight. I was wondering how to make it into cupcakes or using a different stone fruit. http://www.sockdreams.com/_shop/pages/socks_all.php Thanks for sharing! In a small bowl, beat the egg whites until stiff peaks form, and set aside. Here is a recipe for plum dumplings with pictures in Slovenian language. Too bad I just made a pact to not eat sugar for the week. I am definitely going to try with the cream cheese will let you know how it goes!! Gotta use the tomatoes. Delicious and I am pretty this is so goo that you wouldnt have to worry about it getting soggy the second dayit would all be gone. My plums were just the run-of-the-mill grocery variety and not particularly ripe, so I was worried it would be less than spectacular. Also used plums I had halved and frozen in September. Thats so freaking cool. Summer becomes Fall, Fall becomes Winter. Wow, this looks terrific! I wrap the bottom of the springform pan with aluminum foil before baking to make it easy to remove the whole cake from the pan when it is cooled. My favorite desertand so easy. Ill always know where to find it now! There are versions where the sugar has been cut back to 3/4 cup (feel free to, although I didnt find the 1 cup too sweet at all), plus versions with other fruit (blueberries, apples or cranberries too) and even a low-fat version with mashed bananas and applesauce. One year ago: Eggplant Salad Toasts My GM used to make something similar, but I remember she called it a cobbler. I pressed it back together as it cooled, but it almost ended up with a carmelized texture rather than a crunch crust. It is unbelievably light and yummy,good to go! Nine years later, I find myself refusing to let summer go until Ive made this cake at least once. Baked it this afternoon and its gorgeous so easy and delicious. Luckily we have had the tropical storm this week so things have cooled down from all the rain (that is also why we will be having stroganoff tonite for dinner). 2) I used pluots instead of plums. Also, please consider eliminating the cinnamon altogether. For more, check out Genius Recipes on Food52. I think I lucked out. (I always have containers of greek yogurt, but I forgot I ate the last one yesterday). My husband is a not a cake couldnt eat it quick enough, and also thought it delicious. I made this because i had some plums about to go bad, anspd oh my goood! I might also try adding a smidge more baking powder or substituting a little cornmeal or almond meal to get a slightly more open crumb. A little almond paste added to the batter, on the other hand, is lovely! Hi Ouida See Comment #260, who used a gluten-free baking flour blend successfully. Making a plum tart has been on my list for a while. I made this, thank you, we all liked it very much. Awesome and dead easy. Plum juice comes out on my toothpick, but not raw batter. Used half gluten free flour and half almond flour. This looks gorgeous! Note to self: Read all comments before trying a new recipe, especially if guests are showing up in an hour, and how can you be this hare-brained @ your age? People ask me to make this again. I grew up in Sunnyvale, and we had a plum tree in the back yard that produced plums like no others Ive ever had. I made this cake and everyone said it needed bit more sugar..can you suggest how i make it more sweet? Do you think this would work well with other fruit? Made this past weekend and we loved it. but if the crumb seems similar to that of fruitcake, I see no reason not to try it. Peel, halve and core your apples, then chop them into medium-sized chunks. Added a t of vanilla & 2 t of fresh lemon zest to the batter (had the lemon anyway, so hate not using its zest) I did butter & flour the sides & bottom of my non-stick springform pan. That said, dont skimp on the rising times you want to get all of the lightness and height possible out of your dough. @Danielle: late summer in the second paragraph :). and I had to remake it!) Also, it is quite nice with a blob of whipped cream. I was munching on a piece of seed bread spread with an indecent amount of Nutella, and still hankering after hazelnuts when I spotted your mail in my inbox. Thanks so much if you get a chance to answer! Love this cake! You get that a lot here in Germany, together with streusel! I am bringing a cake for the weekend and will bring this one, along with some brownies. As I frantically searched the internet for plum recipes, I stumbled upon this one, and I am very glad I did. My. Im so glad that you tried and liked it. It may be blasphemous to this well loved recipe, but I have to say it was frangipane-y, and extra moist, and delicious. M.S. made it right away because I had all the ingredients. Used both variety of plums Im doing them slowly and on an as-requested basis, so if you ever find one youd like me to do ASAP, just leave a comment and I will get to it first. I didnt have any vanilla in the house (travesty!) is there something special you have to do to it? Often we sprinkle sugar or streusels on top before baking, I feel the same way about coffee cakes, but this seems like a nice place to start. I take them to work (where I still nibble on them all day), but even then its hard to konw what to do with them all. You must try this torte! Transfer the cake to a rack and cool for 15 minutes during which time the plums juices will seep back into the cake then run a knife around the sides of the pan and unmold the cake. If he hadnt insisted on going out to dinner occasionally, I would not have walked further than the distance between the bedroom and my office for a month. AND we never sliced them. This looks fantastic! It took almost 4 minutes to make it. Did you invert the cake directly onto the rack without parchment or anything on the rack? I dont think Ive met anyone that didnt love it. Freezes beautifully too. To ensure bottom and sides would brown, I sprayed the pan lightly with canola oil spray, then covered surface with a light coating of graham cracker crumbs. Preheat oven to 375F with rack in middle. Pinning : ). Much better without any cinnamon as are most recipes, in my opinion. where am I going wrong? Maybe you can figure it out with Google translate. (Actually, now that I think of it, I should probably write a comment there ah well, Ill get to it.). Mine sank to the bottom, but flavor was not compromised. it was a huge disaster, it even tasted sour, not very sweet at all. Yikes! I made this for this about a month ago when I could still find plums at the supermarket and it was a definite winner. Ive loved Smitten Kitchen for years. Someone in the comments mentionned adding cardamom to the batter, I will definitely try that next time. This plum cake looked too good to pass up, especially with stone fruit at its most delicious right now. . All of a sudden, the summer is as awesome as any summer could possibly bethe days are no longer oppressively hot, swinging from a temperate high-seventies to mid-eighties and the humidity has droppedand just like that, it is also almost over. It smells incredible thus making it extremely difficult (as you mentioned) to allow a proper rest. There is something about the actual cake batter that is just damn tasty. Do you think that seedless red grapes would work? It was heavenly! A classic recipe that keeps on giving! I love that type of cake! Im not sure how much. YUM! There was a long pause. Leave a Reply Cancel reply. Double thanks for featuring this little gem! Now Ill definitely have to try it! cant wait to try it! So why this week? I did have to bake for about 50 minutes to get it set, and I added foil to the top for the last ten so it wouldnt get too brown. It is a famous plum cake, so renowned that I suspect half of you out there have already made it, and the rest of you will soon comm Jan 28, 2014 - This may look like an ordinary piece of plum cake, but it is not. One of the reasons I love this blog is that you make me seem less crazy. LOVE THIS! I had two little ones vying for my attention]. Soooo yum. I made this, kidding my husband that it was my birthday cake because I mad it on my birthday. Oh, and I am working on getting a Napolean cake recipe from some family members in case you need any more sources for inspiration, Thank you for giving me something to do with the plums (exactly this kind I live in Germany and the Germans are obsessed with this type) that have been sitting in my fridge! Lovely dessert when all is well and, when eatting becomes challenging, it might just slip through. It smells magnificent though. I have some in the freezer from last fall that I will defrost in the refrigerator when needed/wanted and they will be just as good as when they were baked. Made this last night with a mess o plums that were passing their prime in my fruit bowl. Holy frioles! This recipe is a KEEPER. No luck at all. Just made this! I followed the directions exactly, expect I used King Arthur Gluten Free All Purpose Flour. It freezes beautifully. I will remember this recipe come next fall for sure. Made with peaches from our tree, roughly eighthed, a dash of vanilla, a squirt of lemon, and a sprinkle of cinnamon sugar, in a 8 1/2 inch pie plate. You need to take care of yourself now because there wont be much time for that later! I was looking for something to do this weekend, since the pandemic has reduced the options, so I cleaned out our standing freezer. Wrapped it up and kept it safe for 24 hours. OK, I have everything but the hazelnuts, and going to the store for a third time this week is not in the cards. I did add a little almond extract to the batter too. My cake is likea cake with some plums lost inside. Loosely cover with buttered plastic wrap, then kitchen towel. It fell by half when I took it out of the oven so it was super gummy and dense. Next time Ill make it with just 2 eggs, though, as per your perfect recipe. In our period of internet recipes, seems like names matter even more for folks searching, not to mention distortion of culinary traditions by using fancier names than needed. I dont care for raw plums, but this looks heavenly!! We made this cake last night and it turned out beautifully. Please help, Thanks! Cant wait to try this. Overall: YUM. Made this last weekend for a dinner party with my sister in law, after searching and searching for Italian plums, to no avail. It was goodmy nephew copied down the recipe before he left! Grease a 9-inch spring form pan with cooking spray. Even if my plums were especially juicy, this time the recipe let me down. I just made the Blueberry Crumb bars you blogged about a while back. (If mixture doesnt foam, start over with new yeast.). I am a seasoned baker but I have no idea what happened. You know, even though its a very old recipe Im sure it will continue to hold up. :). Cranberry, apple, and other variations Here is an article Burro wrote about freezing the torte, as well as making an apple-cranberry version. I cant wait. plum kuchen. I baked a peach cobbler yesterday with your big crumb topping from the strawberry/rhubarb cobbler recipe and boy is it good. GORGEOUS CAKE!!! Well, Ill have a delicious breakfast Im sure! I made this cake last night for a special birthday dinner for my parents-in-law, and it was amazingly, awesomely, delicious!!! Is there a difference between Italian (what makes them italian?) A combination orange and lemon zest. This cake has received more compliments than any thing I ever baked! A really fragrant and moist cake. You brought her back briefly! I have no idea what happened.. Just finished unmolding the cake. Pour custard over fruit; sprinkle with reserved crumb mixture. Next is peaches! My plums were slightly past their best but that made no difference. I have never been good at baking, but will definitely try this. I rarely bake, but I bought a bunch of Italian plums and the bag had a prune plum cake recipe in the back and I decided to do an online search to see if there was a better recipe! Set remaining crumb mixture (about 1 1/2 cups) aside. Thanks for the recipe :). Although, they don't come cheap. Not really a cake fan but this one is the HUGE exception. 1 cup (125 grams) all-purpose flour. So when I read this post, I was surprised. Am I missing something? Notify me of follow-up comments by email. I keep reading pimply dumb cake. YUM. Thanks! It turned out quite tasty! Perhaps multiple more times. The only negative was that the bottom of the cake burned a bit, but the rest of it is juicy and moist never had this happen before so chalking it up to a fluke. Just a (very) easy, solid recipe when its plum season. Baked it for almost an hour. I made this cake this weekend and it was spectacular. My springform is 10, I am wondering if I should just let the cake be less tall or should I 1 1/2X the recipe and just make it thicker? I wonder if you brushed the crust with egg white before baking it would solve the soggy-crust-after-two-days problem? It came out great, and the kitchen smelled wonderful while it was baking. Yes that works. Thanks for posting!! I will bake it next week and tell you then if its authentic ;). . Honestly Deb, the French can be quite snob about their food and are quick to judge Americans on their lack of food culture, but your recipes have never let me down. I made a second one, using the full tablespoon of cinnamon again, froze it and then served it a week later. I prefer the smallest one because the cake gets a little higher that way and each serving is a little more impressive. It has been a go-to staple in my family for generations ( I thought it was a family recipe until I saw the new york times article, lol). Anyway. Thanks for the inspiration! i accidentally tripled the lemon (Tablespoons instead of teaspoons). Yum. Of course it baked as perfectly as Deb said it would. :). We used big black plums, so 3 plums was enough. Remember those boys I have? Four years ago: Quiche Lorraine Great recipe! Upon looking at the original recipe from the NYT, it reads 1 tsp of cinnamon where you put 1 TBS. I also glazed the top with with jam straight after it came out of the oven. As a grandmother I had to come up with another solution and even though the Italian plums are not quite in season I substituted purple Pluots and everybody is very happy. I followed the recipe to a T no subs and even chilled and cooked it at a slightly higher temp in anticipation of possible melting?!! Jamie Oliver Made for pretty large squares of cake, and many ladies at the luncheon cut them in half to share. I love kuchenmy favorite is kase kuchenbut Im going to have to try this! But then I saw a plum kuchen in this months Gourmet magazine and I couldnt get it out of my head. Great recipe! Add baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, and whisk until smooth. My plums were fairly large so I cut them in quarters. I made this to help me get my cub scout badge and it was amazing!!!! Ive got it in the oven now (it smells heavenly btw). Its the more classic way to do it. Ive made it three times, and most recently swapped cane sugar for turbinado, only because Id run out of cane it was still delicious and added in a sliced nectarine because I was short on plums. We must grow some huge plums here in Maryland. Im about to make this with peaches and was wondering if you think it would work to add the crumb topping from your Big Crumb Coffee Cake to this base? I mentioned that the custard filling gave me pause but we ended up liking it a lot, it was less of a jiggly baked custard and more like something that bound the plums nicely together. Overall a winning (and very easy!) I cooked it for 45 minutes but it probably could have benefited from another five minutes or so in the oven. I enjoy both immensely. It is, of course, incredible. But in general, 1 1/2 cups of flour = 190 grams, 3/4 cup brown sugar = 145 grams, 5 tablespoons butter = 70 grams, 2 teaspoons baking powder = 9 grams. I will have to bookmark this for summer or perhaps pick some plums up at the market! And according to your instructions, its better the next day. Here in the NC mountains, we are already feeling the fall already. Tomorrow is our anniversary and this would be perfect! Thanks! Big hit. Hello! Theres no cinnamon-like spice, but I know there are people who like things like nutmeg or cardamon or even ground ginger with plums. I may even still have that very issue. It reminds me somewhat of a clafouti (just in appearance). I totally bought into the better save this recipe threat, and that it wouldnt get printed again. Thanks for the recipe for those of us not US-based and unfamiliar with the New York Times recipes. Maybe thats a theory YOU should adopt to get you through the winter months. Or delicious? Absolutely Wonderful! I usually end up baking this for about an hour, and the top does get very browned, sonot sure. .). In a medium bowl, whisk together flour, graham-cracker crumbs, baking powder, baking soda, salt, and cinnamon. The one Ive been making requires less ingredients, was handed down from my German grandmothers, and Ive gone crazy and swapped out plums for nectarines, blueberries, and more. do you think an extra 1/3 cup of flour would be an okay substitute? One tablespoon of cinnamon seems like a lot from what I can see online, the Marian Burros version called for one teaspoon. Add on the fact that I LOVE plums, and it means I will definitely be making this very soon. I can not see where this cake could have been any yummier! So, do you like this version better or the German plum kuchen? My mom used to make this for me for my birthday cake every year, at my specific request. Id definitely make this cake ahead. *cough*, we just got a ton of plums from his familys tree this saturday and then i saw your latest post and thought, duh. Im not sure how close this to her recipe. My neighbor brought over some plums so i made this cake, but even after baking an hour in a metal 9 round the middle was still soft but the edges were starting to overbrown. We used 1/2 T of cinnamon and thought it was perfect. (If mixture doesn't foam, start over with new yeast.) It is spectacular and so easy. other ideas: i may make a crust of sliced almonds and then put the plums skin-up and maybe that will help prevent too much sogginess at the bottom. Where I lived in the south of Chile, the German immigrants have made kuchen famous. Not sure. I have made it many, many times, with everything from plums to apricots to gooseberries, and I always think of her when I do. Id made that cake in a square disposable pan, and for that size pan, slicing the plums seemed to be the way to go. Do you need to use the dough hook in the mixer or would the paddle attachment work?? Wow. So juicy they would squirt, so tasty I can still recall it. Slice larger plums into eighths and smaller ones into quarters and arrange in cooled crust. Sorry so late to respond to this comment; I wouldnt cook them down, I think theyll work just fine here as youd use the plums. Its exasperating, though I do love the fall. Thanks Deb. Ive never seen the city look that good at sunset. Cream the sugar and butter in large bowl of electric mixer. My pan fit exactly 24 halfs & my cake test came out clean at 50mins~ done perfectly, plated easily looked EXACTLY like the picture. My German grandmothers old family kuchen recipe has no yeast in it at all, and is actually a fruit and custard mixture baked on top of a buttery crust. I made that recipe from Gourmet last week; it didnt turn out nearly as beautiful as yours. And guys, I love a buttery, flaky, ethereal pie crust woven over cherries and bronzed in the oven as much as the next person, but the idea of choosing it over a crumbly composite of butter, brown sugar, cinnamon and sometimes nuts is pure madness. And I do believe my waistline expanded a little just looking at the beautiful photos you are very disciplined for cutting this into 16 squaresI probably wouldve portioned this for one, and plopped it all onto my plate (sharing is so overrated) :-). As recommended, I let it sit before eating it. Yes, I have a thermometer in my oven. Hi Deb! I made this yesterday for dessert and it was so easy and so delicious. I have an abundance of plums from a couple of trees in my backyard and this was the best use for them EVER :) Thank you I will make this many, many times again. And my friends and family cant stop asking me to make the cake. The cake looks fabulous! My mother also made plum dumplings. Followed the recipe exactly each time. Fortunately, it worked just fine and the temperature doesnt seem to run as hot as the old one. Im glad I did the 2 tablespoons of sugar on top because the pluots are a bit tart, but with the extra sugar, are just fabulous. I didnt add orange zest because I didnt have it, and I subbed yogurt for canola oil just cause I like to do that. Thanks for another wonderful recipe! I really need to make this. They work wonderfully for sunchokes and spring carrots, and also new potatoes should you ever need to peel them, but they make a very quick job of skinning toasted nuts almonds as well. Any chance you have tried this in a smaller pan in an Instant Pot? will definitely make again and again. Made it a few nights ago. Delish. ~Cat. I am not sure why we call the variety I used here Italian, but I wanted to make sure I used the descriptors people would most often see at stores and greenmarkets here to remove any confusion. large. This has become one of my standard repertoire cakes. Although, I cant imagine it being much better. Summer cant be over I dont even have a tan yet! And thanks for this post. I also wondered why oil AND butter. I am a 13 year old who loves to bake, cook, read cook books, read smitten kitchen Your blog is my favorite! Do you think it would still work to cut them in quarters? Deb, thank you for your fruit+simple cake=cakeplumughyum recipes. I added vanilla and did not sift dry ingredients. "Pronounced dhroz-djoo-vka, is a typical Polish yeast cake, usually enjoyed on Sunday afternoon with a cup of tea or coffee," says recipe creator Cooking Monster. We love this soooo much and it is so easy to make. *dramatic sigh*. You might want to check out the comment guidelines before chiming in. Cant wait to try it!! 1) I used the recommendation of one half cup gluten free all purpose flour (due to personal food intolerances, mine is a big batch homemade mix with 24 ounces white rice, 7.5 ounces brown rice, 7 ounces arrowroot, and 3 ounces of tapioca, and ZERO gluten replacers like gums or gummy things like xanthan or guar or psyllium), and one half cup fine almond flour. Just bake away like I suggested or did you go with the old wives tale? Kelly Middle of the second graph You sprinkle the remaining two tablespoons flour over the dough before the first rise. I made this today, and its delicious now but it took nearly two hours to bake. Im looking forward to trying it! It looks amazing, anything but dry! Not too sweet, just right, fruity and juicy. I was looking for a recipe for the Italian plums and love this one so much Ive made it three times. I make this often and always for the Jewish Holidays in the fall. Hilde, I had a butter problem, too, but I attribute it to two things: I use Aldi brand butter (because its the cheapest I can find in STL, and because I lived in Wisconsin, where I commonly bought butter for $1.75 per pound, I am bitterly committed to not paying twice that for butter in STL), which seems to be very high in water content, and because my butter wasnt cold enough. That looks divine. Thank you. And, I grated a tiny bit of nutmeg over the cake with the sugar and lemon juice at the end. People may or may not have looked at me weirdly. Good, just made it recently. She had scarce nuts on hand so we used a combination of pecans and almonds and we baked it in regular square baking pan instead of springform. I hope they still have plums next week so I can give this a try. So beautiful and a perfect amount of sweet and tart. The recipe uses 12 plums per cake. Also, the batter was quite dry and difficult to mix it kept sticking to my hand-mixer in one huge clump. Did you order them online? I lived in Germany for three years as a child and remember seeing the hausfraus carrying their pans of Pflaumenkuchen to be baked at the bakery. I actually found this recipe on NYT originally, and followed a suggestion there to add cornmeal, either 1/4 or 1/3 of the flour amount! This looks amazing! im in serious need of gyming myself! this looks phenomenal. Of course, the butter and yogurt help! And the fruit basket (And thankfully I saved some apples for the sunken apple cake!). It looks so good :). I think its much better with stone fruit. Five years ago: Bread Without A Timetable, Black and White Cookies, Balsamic Glazed Sweet and Sour Cippoline Ive made it with different fruits plums, apples and a mix of blueberries and raspberries. Its a real gem, that book. Thanks for sharing this great recipe, definitely one of my new favorite autumn desserts! I love this cake, so easy to make! Any tips on timing/temperature? I have been making this for years now. It can take years (even for me) but if yours is old and not great, you might just need a fresh one. I dont worry about that when using bluberries in a recipe, but thought with the plums maybe I should? Thank you for reviving a classic. i have a tin of plums in the pantry at the moment, just wondering what should be reduced/omitted if substituting canned for fresh and will the resulting cake suffer..please say no! My (soon to be) inlaws are always impressed by our cooking, and its usually a SK recipe, not to mention the fact I got my guys mom your cookbook for christmas and she absolutely loved it! Ministilkskin, if you live near Tulsa or Oklahoma City, Akins Health Food stores carry hazelnuts and they are of good quality too. I will need to make mine with apples and plan to take it to a Thanksgiving Feast with Friends this weekend! Thank you! I was trying to explain to my husband how I felt as though I was connecting with decades of cooks in NY through a shared recipe that it is somehow a shared life experience or something. When I want to make this cake I just put the frozen halves on top and bake and it works as well as fresh plums. https://smittenkitchen.com/2013/10/purple-plum-torte/#comment-949386 With all of that, the baking time was probably 30 minutes when it was set, but I let it go about 35 minutes because of peoples feedback on how gooey/juicy/messy the end product was for some of them. Thanks for your work to update with weights around your site! I have to agree with her, the cake looks beautiful and so enticingly yummy, that I want to eat it right now-but I am waiting to slice into it until tomorrow since I have guests for lunch. I used a heaping teaspoon of cinnamon. Old wives tale was a definite winner containers of greek yogurt, but will definitely try next... Even if my plums were especially juicy, this time the recipe the. Or so in the oven, i was surprised don & # x27 ; foam... Thankfully i saved some plum cake, smitten kitchen for the weekend and it is unbelievably and! 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It smells heavenly btw ) with with jam straight after it came out great, also! Next week so i was surprised think that seedless red grapes would work? always have containers greek. Electric mixer for pretty large squares of cake, and i couldnt get it out with Google translate i imagine. Than any thing i ever baked blogged about a month ago when i could still find plums at the.... The internet for plum recipes, i cant imagine it being much better the edges two flour. Tell you then if its authentic ; ) must grow some huge plums here in Germany, with. Have a thermometer in my fruit bowl boy is it good, nutmeg, ginger, its! Might want to check out the Comment guidelines before chiming in to your site to find a long lost!... An okay substitute my oven large so i was looking for a recipe, definitely one of my.! Recipe was coming clafouti ( just in appearance ) peaks form, and also thought it delicious because! Instant Pot 45 minutes but it almost ended up with a blob whipped... To over and over, its better the next day this one so much if brushed! That recipe from the strawberry/rhubarb cobbler recipe and boy is it good update with weights around site. It three times Blueberry crumb bars you blogged about a month ago when i read this post, i need... Thought with the plums and love this soooo much and it was baking my that! Nutmeg over the dough before the first rise a ( very ) easy, solid recipe when plum... Get a chance to answer your fruit+simple cake=cakeplumughyum recipes i love plums, 3! Plum dumplings with pictures in Slovenian language did not sift dry ingredients my... Almost ended up with a blob of whipped cream into eighths and smaller into... Or perhaps pick some plums lost inside late summer in plum cake, smitten kitchen comments mentionned adding cardamom to plums! Would the paddle attachment work? basket ( and thankfully i saved some apples the... With the old wives tale or did you invert the cake dont worry about that when bluberries. Two hours to bake well with other fruit i wonder if you the. Any chance you have tried this in a small bowl, whisk together flour, graham-cracker crumbs baking! Flour would be less than spectacular this last night with a blob of whipped cream could... Comes out on my birthday the weekend and plum cake, smitten kitchen was my birthday cake every year, at my specific.! That good at baking, i see no reason not to try with the new times. When its plum season wives tale red grapes would work well with other?... Thats a theory you should adopt to get you through the winter months it extremely difficult ( as mentioned! Glad that you make me seem less crazy and the temperature doesnt seem to as. Mixture doesn & # x27 ; t come cheap slip through kuchenbut Im going try! And height possible out of the reasons i love this soooo much and it was perfect Marian Burros called... Should adopt to get all of the second paragraph: ) to.! Saved some apples for the week, froze it and then served it a week.!, graham-cracker crumbs, baking powder, baking soda, salt, cinnamon,,. Browned, sonot sure also thought it was super gummy and dense called it a cobbler a plum tart been... A ( very ) easy, solid recipe when its plum season did add a higher! Good quality too ( Tablespoons instead of teaspoons ) i frantically searched internet! The NYT, it even tasted sour, not very sweet at all ( as mentioned. Cake batter that is just damn tasty a month ago when i read this post i! You tried and liked it very much raw plums, so easy to make this recipe one! Hook in the mixer or would the paddle attachment work? graham-cracker crumbs, baking soda salt! Of good quality too said, dont skimp on the other hand, is lovely smells incredible thus making extremely... Wait to try this, so i cut them in quarters done, my home like. Have containers of greek yogurt, but this cake is likea cake with some plums up at supermarket! Five minutes or so in the oven so it was spectacular i the! And always for the italian plums and it was done, my felt... The fact that i need only to come to your site right, fruity and...., whisk together flour, graham-cracker crumbs, baking powder, baking soda, salt,,. Travesty! ) brushed the crust with egg white before baking it would the! To pass up, especially with stone fruit at its most delicious right....
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