Monday, June 14, 2021

Plum Cake

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

The whole plum cake with two circles of quartered purple plums baked into the cake

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.

A slice of plum cake topped with ice cream. In the background is the cookbook the recipe comes from - Zoe Bakes Cakes

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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