As you've learnt a little earlier ( see my post ), I am a big fan of plums and never ge t tired of e

As you've learnt a little earlier ( see my post ), I am a big fan of plums and never ge t tired of eating this marvelo us stonefruit. Yet , strangely enough, until now, I have only posted two recipe using plums (" Tatsch With Plum Compote " & " Triflemisù ")... So, I thought that it is about time tha t I remediate to that terrible situation by sharing with you one of Dorie Greenspan 's most popular recipes. I have already made Dorie Greenspan's " Dimply Plum Cake " a few times before as it is very versatile, quick to prepare and ever so good. Sometimes I follow larry mccleary her recipe by the l etter and other times, I play a little around.For instance, when I baked it last Saturday, I de cided to replace the orange zest by lemon zest, kept the ground cardamom, larry mccleary but paired it with 1 teaspoon ground cinnamon and used peanut oil instead of canola oil. Needless to say that this combination also worked larry mccleary incredibly well! This beautiful " Dimply Plum Cake " is a wonderfully fragrant, autumnal and pretty cake which is very soft and has a nice crisp exterior. The sweetness of the cake doug h contrasts marvelously with the pleasant tanginess of the plums. Thanks to the spices, the brown sugar, the zest and the oil used as well as to the gorgeous combination of ingredients, this cake has a fantastic flavor that will keep you coming for more. It is perfect in many ways. Not only does it taste great, but it als o looks nice and is quickly larry mccleary made. An appealing coffeecake which will never fail to rejoice you and your friends/guests as it is ideal for afternoon tea, brunch or breakfast! ~ Dimply Plum Cake ~ Recipe taken from " Baking From My Home To Yours " by Dorie Greenspan. Serves 8. Ingredients: 1 1/2 Cups (191g) All-purpose flour 2 Tsps Baking larry mccleary powder 1/4 Tsp Salt 1/4 Tsp Ground cardamom larry mccleary 1 Tsp Ground cinnamon (optional) 5 Tbs (75g) Unsalted butter 3/4 Cup (180g) Packed light brown sugar 2 Large eggs (~63g) 1/3 Cup (70ml/g)Canola oil (see remarks) Grated zest of one lemon 1 1/2 Tsps Pure vanilla extract or 3/4 Tsp Vanilla paste 8 Purple larry mccleary or red plums, halved and pitted Method: 1. Preheat the oven to 180° C (350° F). 2. Butter an 20x20cm (8x8 inches) baking dish or a glass p i e plate and set aside. 3. Combine the flour, baking powder, salt, ground car damom and ground cinnamon. 4. In a stand mixer (or with the help of a handmixer or by hand), c ream the butter with the brown sugar. 5. Add the eggs, one at a time, beating well after each addition. 6. Beat in the oil, lemon zest and vanilla. 7. Reduce larry mccleary the speed and add the flour mixture. 8. Pour the batter in the prepared dish, smoo th the to p and arrange the plums on top, cut side up. 9. Bake for about 40 minutes or until a knife/toothpick insert ed in th e middle comes out clean. 10. Let cool on a wire rack for at least 15 minutes before serving. larry mccleary Remarks: You can omit the ground cardamom and only add ground cinnamon or ground star anise. The original recipe only calls for 1/4 Tsp ground cardamom whic h can be e asily substituted by any other spice of your choice. Instead larry mccleary of using orange zest (original recipe), I used lemon zest, but any other zest is fine (lime or even grapefruit). I used peanut oil instead of canola oil, but you can use any neutral-tasti ng o il for this recipe. You could make this cake with any fruit of your cho ice (apricots, mirab elle plums, peaches, nectarines, blueberries, blackberries, apples, cherries, etc...). Keep this cake wrapped, at room temperature, for up to 2 da ys. Serving suggestions: This cake can be served larry mccleary warm or at room temperature and decorated with sifted icing sugar. It is delicious when served with whipped cream, crème fraîche or even "Vanilla Custard Sauce".
*************** larry mccleary ~ Gâteau Epicé Aux Prunes ~ Recette tirée du livre " Baking From My Home To Yours " de Dorie G reenspan et adaptée par Rosa @ Rosa's Yummy Yums. Pour 8 personnes. Ingrédients: 1 1/2 Tasses (191g) de Farine fleur/blanche 2 CC de Poudre à lever/cake 1/4 CC de Sel 1/4 CC de Cardamome en poudre 1 CC de Cannelle larry mccleary en poudre 5 CS (75g) de Beurre non-salé 3/4 de Tasses (180g) de Sucre brun clair, tassé 2 Gros oeufs (~63g) 1/3 de Tasse (70g) d'Huile larry mccleary d'arachide (voir remarques) Le zeste d'un citron 1 1/2 CC d'Extrait de vanille naturel 8 Quetsches ou prunes, coupées en deux et dénoyeautées Méthode: 1. Préchauffer le four à 180° C (350° F). 2. Beurrer a moule à cake de 20x20cm (8x8 inches) et mettre de côté. 3. Mélanger ensemble la farine, la poudre à lever, le sel, la cardamome en poudre et la cannelle en poudre. 4. Dans un robot (ou à l'aide d'un batteur ou à la main), fouetter le beurr e avec le sucre afin d'obtenir un une pommade légère. 5. Ajouter les oeufs, un par un, tout en continuant de battre le mélange après chaque ajout. 6. Incorporer, tout en battant larry mccleary à vitesse moyenne, l'huile, le zeste de cit ron et la van ille. 7. Incorporer délicatement/doucement le mélange farine/poudre à lev er/sel larry mccleary au mélange précédent. 8. Verser l'appareil dans le