1 hour ago
Thursday, September 1, 2016
I can't believe summer is coming to an end once again.
I used to love living in a 4 season climate, but the older I get, the more I hate winter and snow, I have no use for it.
Bring on the sun and warm weather foods. I've always looked better with a tan anyway......
Wouldn't it be nice to have a 12 month growing season?
Hmmm, Arizona is looking better all the time. ;)
I am not a big fruit eater per se, but when I see all the beautiful summer fruits and berries at the farmers market I just know I am going to use them to bake with.
Here's something different. Pairing plums with chocolate.
I added in some almond meal and reduced the amount of flour to make a moist, decadent rich chocolate cake.
The plums get nice and jammy and I think this will be your new favorite cake (for this week, anyway).
Chocolate Plum Cake: (adapted from Baking Bites)
4-5 ripe small ripe plums (any variety), pits removed and cut in half
1 cup all purpose flour
1/3 cup almond meal (or ground almonds)
2 tsp baking powder
1/4 tsp salt
1/2 cup butter (8 tbsp), room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa powder
1 large egg
1 tsp vanilla extract
1/2 cup whole milk
1 tbsp turbinado (raw) sugar, for topping
Preheat oven to 350F and butter an 8" springform pan (if you don't have a springform pan.....and why don't you?, then butter a piece of foil and fit it into an 8" cake tin).
Cream the sugars with the butter and egg. Add in the vanilla, flour, baking powder, almond meal and cocoa.
Add in the milk last. The batter will be nice and thick.
Pour into the prepared cake pan.
Cut the plums in half, removing the pits (leave the skins on) and lay the plum halves around the batter, skin side down, pushing the fruit into the batter.
Sprinkle w/ raw sugar and bake for 45-50 minutes.
Let rest a few minutes then remove the cake ring.
Let completely cool.
I found I liked this cake better after 24 hours much better than day 1. The flavors have time to meld, as is the case for some cakes.
This is not an overly sweet cake, it was delicious for breakfast, if you're the type who eats cake for breakfast......
BTW, my figs should be ripe next week.