As this blog has gathered pace and found it’s feet, so Jake has learned his place in the hierarchy – photos first, then he gets to eat. He always asks before cutting into a cake or digging into a casserole – well, until Sunday just gone. I baked this Plum and Cinnamon Cake, uploaded a quick snap to Instagram with a flippant remark about not being able to wait a day for it to settle and mature and woke up in the morning to find that there was a huge, messily cut piece missing from it!
Jake had got in late, couldn’t resist the smell or the look of it, didn’t dare try to take the ring off the springform pan so cut it out the best he could. He said he thought I was sleeping which is why he didn’t ask. Well, I’m not one to get upset when it comes to food being eaten so I determined to do the best I could with it, when it came to the photos. A bit of crumb tidying, fruit prodding and a dusting of icing sugar took care of most of it but the missing slice is well and truly missing!!
This recipe was printed every autumn in the New York Times from 1983 until 1995 when Marian Burros, the food columnist (who got the recipe from Lois Levine, co-author of Elegant but Easy) said that it would not be re-printed, so this was the last chance to clip it out. I have seen it numerous times and in various versions around the web but Deb Perleman of Smitten Kitchen, who always manages to make me want to cook anything she makes, posted it recently and I caved.
The batter is quite meagre and you will feel that it won’t be enough, once you spread it out and that maybe an additional egg or more baking powder or a smaller tin…don’t panic, don’t fiddle – it comes out perfectly. The original recipe calls for halved plums skin side up but I quartered mine so that some of flesh got the heat of the oven. And you want to go for tart, ripe ones for the best result. It does seem better the next day – the whole thing softens and the plums get jammy. And the smell – no wonder Jake couldn’t resist helping himself to a slice!!
The cake rises just enough to cushion but not encase the plums and the combination of the sweet, tender, vanilla sponge, the tart juicy, jammy plums and the sugar and cinnamon dusted top is utterly heavenly! I am helping a friend host a Macmillian Coffee Morning fundraiser next week and this is definitely going to be served.
I’ve tweaked it a little – I’ve added vanilla to the batter and added less cinnamon to the top. Next time I may reduce the sugar a little too but if the plums are more on the tart side than the sweet sponge is the perfect foil for them. And it’s really easy to make. Quarter the plums and set aside. Whisk the flour, baking powder and salt in a small bowl and set aside. Cream the softened butter and sugar then add the eggs, one at a time, finally mix in the flour and scrape into the prepared tin. Arrange the plums over the top, sprinkle with cinnamon and sugar and bake!
Today, Elaine the inspirational blogger behind Foodbod and I are co-hosting Fiesta Friday #34 which is held by the generous, creative and wonderful Angie @ The Novice Gardener. Do take a look at Angie’s latest post – I mean, can food from the garden look any prettier? You can also see who has been featured from last week’s submissions. And what can I say about Elaine – she makes the most delicious looking and sounding food all of which is dairy, wheat and meat free – she also makes and sells her flavour packed dips and goodness bars so do take a look at her blog.
Click on the Fiesta Friday badge below to join the party – you can submit a post (be sure to include a link to Angie FF#34 post – it’s only polite and also ensures that you can be considered for a feature next week!) or just take a look at others are up to! If you are new to blogging, Fiesta Friday is a great way to gain exposure and make new friends too.
If you’re new to Fiesta Friday, please read the guidelines.
Plum and Cinnamon Cake
Adapted from Marian Burros’ Famous Purple Plum Torte and Deb Perleman’s Smitten Kitchen Purple Plum Torte
- 140 g plain/AP flour
- 1 tsp baking powder
- pinch of table salt
- 150 g of golden, unrefined caster/superfine sugar
- 115 g softened unsalted butter
- 2 large eggs
- 1 tsp vanilla paste or extract
- 8 medium ripe, tart plums
- 1 tsp cinnamon powder
- 2 Tbsp Demerara sugar
- Pre-heat oven to 180 C/ 170C Fan assisted/ 350 F and prepare a 9 inch spring form pan by buttering the base and sides or using grease proof paper – see my tips and tricks page (Baking – tip 3) to read how to do this.
- Halve the plums and twist to remove the pits, then halve again and set aside.
- Place the flour, baking powder and salt in a cereal bowl and hand whisk to incorporate the 3 ingredients throughly.
- Place the butter and sugar in a medium sized mixing bowl and cream until light and fluffy, scraping down the sides of the bowl a couple of times.
- Beat in the eggs, one at a time until well incorporated – scrape down the sides after each addition. It may look curdled but if you add a spoonful of the flour mixture all will be well again.
- Add the flour mixture and the vanilla paste/extract and beat only just until incorporated. Using a rubber spatula, scrape under to make sure that there is no raw flour and mix in if there is.
- Scrape into the prepared tin and smooth it out to cover the base. It will seem very scant but don’t worry – it will be enough!
- Arrange the plums from the outside into the middle, keeping it quite tight.
- Scatter over the cinnamon and the Demerara sugar and place in the pre-heated oven.
- Bake for 40-50 minutes. Insert a tester (toothpick or a bit of dry spaghetti) into the cakey part – if no batter is left clinging to it then it’s done. If there is batter clinging to it then pop it back in for 5 mins increments and keep checking.
- Try and make this the night before to let it mellow, covered and at room temperature, when it will be at it’s best.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.