The theme of this month’s #baketogether with Abby Dodge was Summer Fruit Cake. Surrounded by so much fruit in Paris, I had, as they say here “l’embarras du choix” (so much to choose from) in terms of fruit but I couldn’t get out of my head the plum cake my Nana used to make using the plums from her tree in the back garden. There are so many gorgeous plums available at this time of year in France that as soon as I thought of it, I knew that this was what I was going to attempt to make. In my ill equipped kitchen. Fortunately, I was able to borrow an immersion blender with a whisk attachment to cream the butter and sugar and I found some dinky little pans to bake the cake in (I halved the recipe, making enough for four – perfect for serving at a small dinner for friends).
I actually ended up with a little bit leftover so I made one small cake for four that I served to friends, and one tiny, thin cake for two. Or one.
Here is the cake a little bit baked with the fruit just added…
And here is it just out of the oven. People who know cakes talk about the “crumb”. I don’t much know about these things but I think the “crumb” looks pretty good, non?
Considering I was working with an oven I don’t know and not really proper cake tins, I think I did a pretty good job…. Even my little one came out a little flat but still gorgeous. I took it out much earlier on, checking often with a fork to see if it was cooked or not…
ever so slightly adapted from Abby Dodge
Ingredients
Makes 10 servings
1 1/3 cups (6 ounces) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons (3 ounces) unsalted butter, softened
1 cup (8 ounces) granulated sugar
2 large eggs
1 1/2 teaspoons finely grated orange zest
1 teaspoon pure vanilla extract
2/3 cup (5 1/2 ounces) crème fraîche
For the topping:
6 oz plums
1 tablespoon granulated sugar
1 tablespoon all purpose flour
Position an oven rack on the middle rung. Heat the oven to 350°F degrees. Lightly grease the bottom and sides of a 9×2-inch round cake pan. Lightly flour the sides and line the bottom with a parchment or nonstick baking circle.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a large bowl, beat the butter, and sugar with an electric mixer fitted with the paddle attachment on medium-high until well blended, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended. Add the orange zest and vanilla along with the second egg. Using a wide rubber spatula, fold the dry ingredients and the sour cream alternately into the butter mixture, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
After you put the cake in the oven, make the topping. Combine the raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients together to evenly coat the fruit and lightly crush the fruit. After the cake has baked for 15 minutes, working quickly, slide the oven rack out and scatter the plums evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about another 23 to 25 minutes.
Transfer the cake to a rack to cool 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, place a wire cooling rack on top of the cake pan and, holding onto both rack and plate, and invert the cake. Lift the pan up from the cake. Peel away the parchment.
Place another wire rack or flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.
Storage: Cover the baked and cooled cake in plastic wrap and stow at room temperature for up to 5 days.
Verdict? Well I think Nana would approve 🙂 I’ll be making this again!
Keep up with me this summer through my Summer 2011 Flickr set.
What a beautiful texture the cake has! Love the thin and square shape….and those plums peeping through the cake are calling me 😉
Ah thanks – I was pleased it worked out in less than ideal circumstances!
Nice job in a tight space. You need to start a collection of tiny kitchen treats (I am sure there is a book in that)
LOL, probably!
The crumb looks excellent! 😉 What a nice moist looking cake. I could go for slice now.
Ah thanks Sylvie!
Yum…. I love the look of this simple summer fruit cake. 🙂
Cheers – simple is good for summer desserts!
Oh this plum cake looks absolutely perfect! What a great recipe and fabulous pictures! 🙂
Many thanks 🙂
Your photos make me wish I had some cake for breakfast. Crumb looks perfect, can’t wait to try Abby’s recipe 🙂
Cake for breakfast? Sounds great to me!
I love cakes with plums, that nice combination of sweet and sour 🙂
It’s perfect, huh?
Way to whip up a delicious cake in tight straits! My grandma always made plum cake too…you’re totally inspiring me to hit that recipe while plums are still in season. Your Nana would totally be proud…
Aw thanks Celia – and you should make this cake!
This is beautiful. Plus are so lovely in cake.
Yes, I love the colour combo!
That is so pretty… The beautiful color of the cake topped with those vibrant plums… My mouth is watering! Great recipe!
Cheers – it IS a great recipe!
That crumb looks perfect to me,,, Love nana’s cake and the last two photos are perfect!
Thanks so much – I was pleased with how they came out!
These cakes are so pretty, I didn’t realize that they are min until that last shot of one with the fork. So perfect in size!
Ah it’s mostly all about the mini sizes with me !
Stunning – what a lovely food memory
Thanks, I hope I did it justice!
I love the simplicity of this beautiful cake!
Simple is sometimes best!
I adore cakes made with the ripe fruits of the summer…this looks fabulous!
Thanks – it’s wonderful to use seasonal fruits – they always taste so much better!
Lovely cake! Adore that the plums are framed in the cake after baking.
Yes it’s a great technique! Love it.
We have a plum tree and I know what I will be making:)
Oh I am so jealous of your plum tree!
It looks delish!
Thanks – it was!
Such a gorgeous color combination. I’m so impressed that the plums stayed so vibrant after baking. It looks scrumptious.
Yes I was surprised that they were so vibrant too. I guess because they are only put on top after 15-20 minutes? In any case, I was thrilled how it came out!
Be still my heart… I am in a serious plum kick right now and this is perfect!
I love summer plums – can’t get enough of them!
What a pretty cake! 🙂
Isn’t it just – I love the colour of the plums!
Oh my but your Nana would be proud!
I hope so!
I used to bake with my Nana, love the title, happy days, happy cake 🙂
🙂 thanks so much!
Considering the equipment you had on hand, I think your plum cake turned out beautifully (and mine was flat too, btw). Did you know that my first baked goodie EVER was a fresh plum tart made in….. Colmar?! I was all of 19 and my Alsatian boyfriend’s grandmother taught me how to bake ‘by hand’ all those years ago. Thank god the lessons stuck, even if the boy didn’t ;-).
(PS. I haven’t posted my cake up yet, I wasn’t happy with the way it turned out and might re-do if I have time).
OH WOW – that is so so funny! Small world! I am glad your cake was flat too – though the second time around in Colmar, this was better in a round cake tin. Might be the problem….
Wow! Check out the color of those plums, would you? They’re like jewels in your summer fruit cake. Luscious!
Thanks Renée. I loved this cake!
What a beautiful cake, it looks so nice and light and the color of those plums, wow! I’ll bet the crème fraîche gave the cake a nice tang too!