We are still baking from Zöe Bakes Cakes in the Rainy Day Bites Cookbook Club, and one of the shared challenges was this plum cake. A slightly different version of this is posted on Zöe's blog - Plum Cake - but since this actual one doesn't seem to be, I will just link to the cookbook.
It was hard for me to find plums in this area, and in my experience, southern plums are usually pretty tart. Where I grew up in the Pacific Northwest, we lived next to a man who would bring us a bucket of plums from his plum tree every summer - they were sweet and soft and a deep dark blue. It was funny when the only plums I could find were canned Oregon plums off the internet. But I'm not sure these are the best things to use in a cake since they're a bit syrupy and not fresh tasting.
But I'm stubborn and made the cake anyway. I also used pecan flour instead of almond flour, and I'm not sure if there's a difference but the final result was a bit crumbly. I had purchased ice cream ahead of time that sounded like it might be a nice accompaniment - Jeni's Brown Butter Almond Butter - but I think this cake is more of a snacking cake, almost like a coffee cake, more for breakfast than dessert. It felt familiar to me, similar to the buttermilk strawberry cake I've made a few times, or this rhubarb coffee cake.
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