Friday, July 13, 2007

And Pulled Out a Plum...

It's summer and plums are everywhere, so it's the perfect time to make my family's awesomely simple and perfect for budding bakers plum cake. My mom learned to make this from her mom in Poland and taught me just recently when she came to help us after Cassandra's birth. The great thing about European baking recipes handed down from generation to generation is that the measurements are very flexible--a little of this, a pinch of that--so children can easily help without anyone having to stress about not getting the ingredient ratios exactly right. I let Sabrina spoon out all the dry ingredients while we count together. Even though her spoons are sometimes heaping and other times half-full the cake always comes out tasting great!

You can substitute the plums for apricots, peaches or nectarines. I've also used frozen blueberries or raspberries (about 2/3 of a bag) and even though the fruit sunk to the bottom of the cake it was still delicious.

Plum Cake
  • 4 eggs
  • 10 soup spoons of sugar
  • 10 soup spoons of flour
  • 1 soup spoon of baking powder
  • 1 stick of butter
  • 12 medium plums (we like the dark purple ones, but any will work)
  • Beat 4 eggs with a hand whisk
  • Mix in 10 soup spoons of sugar
  • Mix in 1 stick of melted butter
  • Mix in 10 soup spoons of flour
  • Mix in 1 soup spoon of baking powder
  • Pour batter into a 9 x 11 baking pan
  • Cut plums in half and pit, then cut each half into 3 or 4 wedge-shaped slices
  • Put plum slices on batter in rows, pushing each slice in a tiny bit
  • Bake at 350 degrees for 30 minutes or until a toothpick comes out of the center dry
  • After taking the cake out sprinkle a little bit of sugar over the fruit for added sparkle and sweetness

1 comment:

JoAnna said...

Hello brand new blog to savour!This recipe looks so good! We're kind of near DC too.