Tuesday, September 23, 2008

TWD Dimply Plum Cake



And finally the Age of the Cookies is over !
They were very good but I enjoy change. For this wonderful cake I used some very small (too?) plums I had collected in the countryside very small but very tasty ! The batter had a special aroma thanks to the cardamon seeds . I think I overbaked the cake so I'll be more careful next time: I was waiting for the top to brown a bit, but I waited too long !
This week we have to thank Michelle of Bake-en . Check the TWD blogroll for more baking and Dorie's site . Here is the recipe :

Dimply Plum Cake

- makes 8 servings -
Adapted from Baking From My Home to Yours

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cardamom (optional)
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or sunflower
Grated zest of 1 orange
1 1/2 teaspoons pure vanilla extract
8 purple or red plums, halved and pitted

Procedure

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.

1. Whisk together the flour, baking powder, salt and cardamom, if you’re using it.

2. Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla—the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

3. Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter—I usually make four rows of four plum halves each—jiggling the plums a tad just so they settle comfortably into the batter.

4. Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. 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. Invert and cool right side up.

Storing: You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.

11 comments:

enza said...

I'm in late, terribly in late so...only a question.
how was the wedding? ;)

Cathy said...

It looks wonderful! A lot of people had trouble with the cake being undercooked, so I think that a little overcooked is probably a better problem to have. Great job, and welcome to TWD!

n.o.e said...

Your tiny plums look sooo good! Great job with the cake, and we loved the cardamom in it also.
Nancy

Flourchild said...

Welcome to TEd. I like your cake!

Prudy said...

Welcome to TWD and the cake looks wonderful.

Marthe said...

Welcome to TWD!! Your cake looks very nice with the small plums!!

isabella said...

I got the book, i got the ingredients, I just need more time to bake ...

Karen said...

I love the tiny plums! Welcome!

Barbara said...

What beautiful tiny plums! I overbaked mine a bit too. A lot of people seem to have had problems with the cake being too dry or too moist -- or sometimes both, but in different areas.

Liliana said...

Ciao Natalia,

Your cake looks wonderful! I like those tiny plums.

Welcome to TWD!!

natalia said...

Ciao ! Thanks to all of you for giving me such a nice welcome !