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Wednesday, June 19, 2013

Red Plum Good Cake

Serves 8



Something wonderful happens to plums after you cook them! If you haven't tried them cooked, you still have time for the California variety, season runs to about September.


Following my grandmother’s basic cake recipe, you could use just about any fruit.

Slice each end of two plums to as near to the pit as possible, and set aside; cube, and fold in remaining plum. I know, the garnish looks rough :) that's because I was in a hurry. You could take your time to make it fancy, but either way  taste the same! Since these plums were a little tart, I sprinkled a few extra pinches of sugar to the prepared batter and sprinkled a few pinches of sugar on top of the sliced plum garnish prior to baking.  Bake until golden brown and a center, inserted toothpick comes out clean. This one took 30 minutes at 400 degrees and cooled for thirty minutes before served. No almond extract was used in this recipe, only vanilla.


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