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Saturday, May 15, 2010

Fresh Plum or Apricot Cake

Seasonal Recipe of the Week
This is a great all-purpose recipe to make when you have perfectly ripe fruit.
It’s a simple procedure and it goes like this:

Ingredients
1/4 lb (1 stick) unsalted butter, room temp.
1 1/2 cups sugar, divided
2 teaspoons fresh lemon juice
2 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon, divided
6 large purple plums, pitted and quartered

Procedure
In the bowl of your electric mixer, cream the butter and the 1 cup of the sugar. Add lemon juice and eggs one at a time, beating well after each addition. Sift flour, powder, salt and 1/2 teaspoon of cinnamon. Add to batter combining well. Pour batter into a greased 9-inch pan with a removable bottom. Smooth batter on top. Arrange quarters of plum closely in circles covering batter. Combine remaining sugar and cinnamon and sprinkle over top. Bake in a preheated 350 oven for 50-60 minutes, or until tester comes out clean. Cool 15 minutes in pan. Loosen edges with a sharp knife before releasing pan. Serve warm with whipped cream or ice cream.