Recipe

Plum Delicious Plum Sugarplum Cakes Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 3 months, 1 week ago The plums were so beautiful in the super market that I just had to find a recipe that would do them justice.Really luscious little babies! Adapted from Ari @ Baking and Books Adapted by Ari from Baking with Julia, by Dorie Greenspan. Prep:20m Cook:20m Servings:6	Victoriareg
	butter sugar eggs vanilla almond buttermilk plums

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Ingredients

Ingredients:

1 stick (4 ounces) unsalted butter, at room temperature

2/3 cup light brown sugar, packed

1/2 cup vanilla sugar

2 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 cup buttermilk

4 ripe plums, halved and pitted

Special equipment: 6 small ramekins or oven-safe baking dishes.

Directions

Preheat your oven to 325F Lightly grease the ramekins/baking dishes with a neutral oil.

Place the butter, 2 tablespoons of brown sugar and the vanilla sugar together in a bowl & cream on medium speed for 3 minutes. Scrape down the sides of the bowl and beat for 3 minutes more, or until the mixture turns white. Increase the speed to high and add the eggs one at a time, beating for 30 seconds between additions. Scrape down the sides of the bowl, then add the vanilla and almond extracts, beating on high for 30 seconds more.

On low speed add the flour, 1/4 cup at a time, then the baking soda, beating for 15 seconds. Add the buttermilk and mix again for a few seconds, then finish the mixing process by hand to prevent over mixing the batter.

Divide the batter among your baking dishes. Place a plum half, cut side up, into each dish, gently pushing it down into the batter. Don’t push it in too far, you want to leave some of it above batter level. Sprinkle an equal amount of the remaining brown sugar over each plum. Sprinkle with almond slivers if you like.

Place the dishes on a cookie pan, then bake for 25-30 minutes until the cakes are golden brown and a toothpick inserted into the cake part of the dessert comes out clean. Allow to cool for 10 minutes before serving warm, topped with vanilla ice cream or whipped cream if you like.

These cakes will keep for one day, wrapped airtight .

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Comments

huxter 3 months, 1 week ago said:
Sounds delicious .I make a similar thing that the French would call a clafoutis ,the batter poured into one baking tray pan and studded with cut and halved fruit as you do .I use anything from the orchard .Individual dishes like yours would make a lovely dessert for the dinner table -thanks for the idea .

ttaaccoo 3 months, 1 week ago said:
These sound deluxe, and I love your name for the sugarplum cakes! thank you. 55555555555

peetabear 3 months, 1 week ago said:
Sounds good... and a great way to use fresh plums.. five forks

momo_55grandma 2 months, 4 weeks ago said:
Awsome recipe luv plums thanks high5

lor 2 months, 2 weeks ago said:
Oh my goodness... I love plums too and this recipe is more than deserving of 5 forks. Thank you for sharing it Vickie!

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