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Prep time
1 hour
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Cook time
1 hour 15 minutes
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Serves
6-8
Author Notes
Yes there is technically cheese in this cake. I have not been known to be a “gimmicky” cook and I have to defend myself on this one and say that the ricotta holds up its own in this cake. Ricotta is a whey-based cheese meaning it is an off product of making other cheeses. It is subtly sweet and the perfect texture to add fat and fluff to a cake. Also, it just elevates the whole thing to a Provençal type of status. —Jack Prefontaine
Ingredients
- Wet
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1 pound
Plums (any kind you want)
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2 tablespoons
White Sugar
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2 teaspoons
Vanilla Extract
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1/2 (1 stick) cups
Butter
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1/2 cup
White Sugar
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1/4 cup
Brown Sugar
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2
Eggs
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1 cup
Buttermilk
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1/2 cup
Whole Milk Ricotta
- Dry
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2 cups
All Purpose Flour
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1 teaspoon
Baking Soda
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1 teaspoon
Kosher Salt
Directions
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Cut plums in half and cover them with 2 tbsp sugar and 2 tsp of vanilla
Let sit for about an hour or two
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Preheat oven to 375
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Prepare cake pan (375)
Spray with non stick and just stuff parchment paper into the pan
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Mix flour, baking soda and salt in a bowl
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In a stand mixer or with a hand mixer cream sugar and butter together for about 3-5 minutes
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Add in egg one at a time fully incorporating them one at a time
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Working in batches add dry's and wets in thirds starting with the buttermilk
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Once dry and wet ingredients are incorporated, mix in ricotta by hand to make sure not to overmix the batter.
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Mix in about half of the plums
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Pour into the pan and top the cake with the other half of the plums and all of the juices that came from the plums.
Shower with demerara sugar if desired (you should desire)
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Bake for a long time, 1 hour and 15 minutes. Test the cake for doneness (toothpick down the middle)
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Let cool completely and eat
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