I like biting into a big, juicy plum. That’s why those tiny prune plums never interested me. The fruit to pit ratio just didn’t appear to justify their existence in my shopping bag. However, multiple sightings of prune plum recipes (most notably on The Kitchn) soon got me wondering if, perhaps, I was as wrong about this stone fruit as I was about ratatouille. Now I’m even more firmly convinced that preconceived food notions should be kicked curbside post haste when you encounter a recommendation from a reliable source, or several.
This prune plum cake was awesome. Just sweet enough, just tart enough, with a butterscotch-y flavor on the caramelized crust edge, similar to the most coveted edge pieces of my Mema/Mom’s fruit cobbler recipe. The recipe below makes a squat, somewhat dense cake, one that could easily be gobbled up in a matter of two days by two people. Should have made this YEARS ago.
Prune Plum Cake
Recipe from The Kitchn with slight edits mainly in the fat and sugar departments. The Kitchn based theirs on the “famous NYT Plum Torte”. I used a non-stick springform pan but apparently the size of the pan isn’t important (cast iron skillet, 9-inch round, square “brownie’ size, sky’s the limit).
1 cup sugar
4 tablespoons unsalted butter (room temperature)
2 tablespoons coconut oil
2 tablespoons yogurt
1/2 teaspoon vanilla
3/4 cup all purpose flour, sifted
1/4 cup whole wheat flour, sifted
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon cinnamon
Pinch of nutmeg
Approximately 15-20 prune plums, halved and pitted
Preheat oven to 350 degrees.
Butter and flour your choice of baking vessel (if it’s non-stick, don’t bother). Cream sugar, butter, coconut oil, yogurt, and vanilla in a bowl. Add eggs and beat well. Add flour, baking powder, salt, cinnamon, and nutmeg and beat well.
Spoon the batter into the prepared pan. (Note – I was a little surprised about how little batter there was, and also at the thick consistency. Don’t worry about this – it’ll turn out just fine). Place the plum halves skin side up on top of the batter, being sure to crowd the pan.
Bake for 40 to 50 minutes or until the edges are golden brown and the middle is set. Cool on a rack.