Weekend Baking II: Open-Face Plum Cake
Description
I’m really liking my Sunday morning routine. I get up a little before Ben, find something to bake, and whip it up, or at least have it in the oven, before Ben wakes up. This tradition is now in its fourth week running, and this Sunday I’m planning on making a recipe for a marbled coffee cake printed in the culinary SOS column of the LA Times food section two weeks ago. The recipe is based on Buttercake Bakery’s moist butter bundt cake. I can hardly wait to try it. Maybe I’ll use that cathedral bundt pan I have failed to use for three years now.
Ingreadient :
- ¾ cup all-purpose flour
- 1 teaspoons baking powder
- ¼ teaspoon salt
- 3/8 cup sugar plus 1 tablespoon
- ¼ cup whole milk
- 2 tablespoons vegetable oil
- 1 small egg or ½ a large egg
- 6–10 plums depending on the size, halved and pitted
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold unsalted butter, cut into pieces, plus more for the pans
Direction :
- Preheat the oven to 400ºF. Butter a nine-inch round cake pan. Whisk together flour, baking powder and salt. In a separate bowl, combine the 3/8 cup sugar, milk, oil and egg. Fold into the flour mixture.
- Pour batter into pan. Arrange plums, cut side up over batter.
- Combine cinnamon and remaining sugar and sprinkle over the plums. Dot with butter. Bake until tops are dark golden, plums are soft and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let cool.
- Sprinkle with powdered sugar if desired.
