Wow, nine years since I decided to begin this blog! It is really hard to believe I am almost a decade into it, but I am so happy I made the decision to do it.
I’m certain back in 2010 I never imagined I would still be at it in 2019, but here I am!
While I was definitely apprehensive when I began, it has turned out to be such a gratifying and fulfilling experience for me.
I love sharing my love of cooking, baking, and presentation with you these past years. I continue to learn some things along the way as I hope you have.
And since I believe a birthday or anniversary is not really a celebration unless there is CAKE, I made this delicious fresh plum cake yesterday to celebrate Dinner at Sheila’s!
Hope you’ll try it… My husband and I recommend it!
Plum-Upside Down Cake (Joanne Chang, Food and Wine, August, 2015)
(makes one 9-inch cake)
Plums
¾ cup sugar
1/3 cup water
2 tablespoons unsalted butter, softened
1 and ½ pounds medium plums (about 6, pitted and cut into ½-inch-thick wedges) (note: buy a few more so you are sure to have enough)
Cake
½ cup creme fraiche
2 tablespoons whole milk
2 teaspoons pure vanilla extract
1 and ½ cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (I use Kosher salt)
1 and ½ sticks unsalted butter, softened
2 large eggs, beaten
Whipped cream, for serving
Prepare the plums
Preheat the oven to 350 degrees. In a small saucepan, combine the sugar and water and bring to a boil without stirring.
Cook over high heat, washing down the side of the saucepan with a wet pastry brush, until an amber-colored caramel forms, about 5 to 7 minutes (maybe more, watch it carefully).
Remove it from the heat and whisk in the butter.
Immediately pour the caramel into a 9-inch (2 inches deep) metal cake pan.
(Already had put the plums on before catching a pic of the caramel layer…you have to move fast…sorry)
Carefully arrange the plum wedges in the caramel in concentric circles.
Make the Cake
In a small bowl, whisk the creme fraiche with the milk and vanilla.
In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda, and salt.
At low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds.
Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, about 1 minute: scrape down the side of the bowl.
At medium speed, beat in the creme fraiche mixture until smooth, about 30 seconds.
Scrape the batter over the plums and gently spread in an even layer.
Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy (to the touch).
Let cool in the pan on a rack for 30 minutes. Then invert the cake onto a serving plate.
Cut into wedges and serve warm or at room temperature with whipped cream.
Make Ahead: the cake can be stored in an airtight container overnight.