Author Notes
adapted from smitten kitchen
Note1: Sugar. Use whichever sugar you like, maybe brown sugar with spices, honey and white sugar with a bit more salt, white sugar and vanilla for something traditional. Dennis prefers white sugar with cinnamon, I like brown sugar and molasses with nutmeg.
Note2: Preheating Oven. You can totally put this cake in an not quite hot oven. I like to turn the oven on, when I begin to mix the batter. If your oven is older/slower, you may want to start sooner.
Note3: Fruit. This cake works well with pears (the original, wonderful version by Deb Perelman), apples and other fruit. Adjust baking time accordingly. —sarah
Ingredients
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1 pound
Plums
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75 grams
Butter
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2
Eggs
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110 grams
Sugar
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80 grams
AP Flour
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2/3 teaspoon
Baking Powder
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Salt
Directions
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Preheat oven to 180°C
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Brown your butter and let sit
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Prepare your plums and cut them into quarters or eighths, depending on size
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Whip eggs until airy and light in colour
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Add sugar and whip until mixture is homogeneous
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Alternately add butter and flour with baking powder and salt, fold in gently
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Pour into baking dish and top with plums, fit them as snugly as possible
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Bake for 45-60 mins
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