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
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.