Let’s face it, you really want some of this, don’t you? This is as good as it looks and so simple to make, too.
Those of you who have been reading the blog for a while know I don’t do a lot of desserts. First, they really aren’t on our diet with way too many carbs and calories. Second, we generally prefer salty to sweet, although I do have an incredible sweet tooth (especially for candies). Third, and probably most relevant, I’m not a baker although I do bake simple things like this dessert and it is absolutely delicious. Also, because I’m not a baker, you can bet the recipes I follow for baked goods are not my own. Either a friend of mine gave me the recipe, it’s something I learned a long time ago, Baby Lady made the dish, or we found it in a cookbook, on a cooking show, on a blog or the internet. This recipe comes from Jacque Pepin, Essential Pepin, Episode 124. I forget when I saw this episode but this cake looked soooo good and was so remarkably easy to make. Just my type of baking. It had been on the back burner for a while or until last week. You see, when I was at the local market last week, I noticed some beautiful, ripe black plums. Tis the season for plums right now and other fresh fruits and veggies. I really do love the bounty the summer brings. Remembering this episode of Essential Pepin, I bought the plums with the specific intent to make this dessert. I’m sure glad we made it. It is remarkably simple to make. In fact, the most difficult part of the recipe is pitting the plums. If you’re like me and want easy baked desserts, then this recipe is just what you’re linking for. This is what we did.
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 1 cup unblanched almonds
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons canola oil
- 2 large eggs
- 1/3 cup milk
- 5 ripe black plums, pitted
- 3 tablespoons sugar
- 1/2 cup plum jam
- 1 Tbsp Calvados
Preheat the oven to 350 degrees, with a rack in the center. Butter a 9-inch springform pan.
In a food processor, add the flour
the baking powder
and the almonds
Process the flour, almonds, sugar, and baking powder until the mixture is a coarse powder.
Now, add the eggs,
Process for a few seconds, just until incorporated.
Add the milk
Process one final time until the mixture is smooth and pour into the buttered cake pan.
Dunk the whole plums in cold water.
While they are still wet, roll them in the sugar.
Arrange the plums on top of the cake, spacing them evenly, and push them down into the batter until the bottom half of each is immersed.
Place the cake into the oven
Bake for 50 to 60 minutes, or until puffy and nicely browned on top. When done, remove cake from oven and cool on a rack to lukewarm.
While the cake is cooling, add the plum jam to a mixing bowl.
Now, add the brandy and mix together
When the cake has cooled, remove the cake from the spring form pan and brush the lukewarm cake with the mixture.
Cut the cake into 6 to 8 wedges, so that each serving contains at least half a plum.
Serve warm or just at room temperature.