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I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

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« gnocchi with chanterelles and sage butter | Main | roasted butternut squash soup: a recipe to live by »
Wednesday
Dec012010

cinnamon plum cake: fresh fruits take the cake

My stepdad used to tease my brother and I when we were kids because we didn’t want to eat fresh fruit and berries for breakfast. We preferred big, milk-drenched bowls of sugar-crusted Fruit Loops, which made the tops of our mouths raw. “City kids,” he would huff with a wink.

I finally turned in my Fruit Loops for real fruit, which I love to incorporate into breakfast and dessert dishes.

This gorgeous cinnamon plum cake balances the refined sugar in the cake with the natural sweetness of plums, which I tossed in kirsch, sugar, and Vietnamese cinnamon. It's a tasty dessert, but I prefer it for breakfast with a strong cup of French press coffee.

Cinnamon Plum Cake

 2 eggs
½ cup vegetable oil
1 cup flour
¾ cups sugar plus 1 – 2 tablespoons extra to toss with plums
6 tablespoons kirsch
6 black plums (approximate, depending on size of plums)
¼ teaspoon Vietnamese cinnamon
1 slightly rounded teaspoon baking powder
Powdered sugar to top

Preheat convection oven to 325 degrees or a normal oven to 350 degrees.

Blend together eggs, vegetable oil, sugar, half of the cinnamon, and half of the kirsch until smooth. Slowly blend in the flour and baking powder.

Slice the plums in half vertically from the top and remove the pits. Then turn the plum and begin slicing horizontally starting from the top, into ¼ inch discs (view a short demonstration here). Toss the plums in the remaining cinnamon and kirsh with 1 – 2 tablespoons sugar.

Bake for 45 minutes to 1 hour or until a toothpick inserted into the cake comes out clean. Top with powdered sugar, sprinkled through a fine mesh sieve, and serve.

 

Reader Comments (4)

This is one of my favorites cakes. I had been thinking in baking it for days.

Glad to see you are posting again.

February 9, 2011 | Unregistered CommenterMely(Mexicoinmykitchen)

Thanks, Mely! It is so delicious and easy to make too. Try it with any fruit.

February 27, 2011 | Registered CommenterAngela

Would love to try this but I have never understood the 'cup' measurements.

October 27, 2014 | Unregistered CommenterColin Harris

Tried few times and it's awesome. Thank you :)

June 1, 2015 | Unregistered CommenterRubi Ishack

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