Surely you’ve heard of Gateau Tiede Aux Poires Mas De Cure Bourse. No? The best translation I’ve found so far is this: Delectable Pear Custardy Caramel.
Attention all crème brulée, tarte tatin and crème caramel lovers. Here is another recipe that must be added to your repertoire, especially now during pear season. Apples would make a fine substitute as would quince, (though the quince might need some preliminary cooking. Maybe? Maybe not.) For my mother, this recipe rivals Balzano Apple Cake — my favorite fall (maybe, all-time) dessert, a recipe everyone should try, at least once.
Just a slight warning about the preparation of this gateau: Nothing about it feels natural. If you are out of practice cooking sugar, the first step might turn you away. Don’t be afraid. It’s quite quite simple. Moreover, the recipe calls for a sprinkling of yeast. Again, don’t worry — no rising or proofing is called for. And lastly, the batter in its final state looks like a curdled mess. But fear not. In the oven, the caramel, pears and batter combine to form, as my mother described, a delectable custardy goodness.
Gateau Tiede Aux Poires Mas De Cure Bourse
Serves 4 to 6
1 cup sugar
1¼ tsp. yeast
4 large ripe pears, about 2 pounds, (Bartlett or Anjou), peeled, cored and sliced very thin
1/3 cup flour
4 large eggs
1 tsp. vanilla
7 T. unsalted butter, room temperature
1. Preheat oven to 300 degrees. Butter a 9”-round cake tin. In a large skillet cook ¾ cup of the sugar over moderate heat until it begins to melt. Continue cooking until it turns a golden caramel. Meanwhile, sprinkle the yeast over one tablespoon of lukewarm water.
2. Pour the hot caramel into prepared pan. Make sure caramel covers the bottom. (If your caramel has hardened up before you allow it to cover the bottom of the pan, place the pan, using potholders, over one of your stovetop burners and hover it over the heat until the caramel begins to melt.) Arrange thinly sliced pears in slightly overlapping circles on top of caramel.
3. In a large bowl, beat the eggs, then add the flour, 1/4 c. sugar, the yeast mixture and vanilla. In another large bowl (sorry about all of the bowls!) beat the butter with an electric mixer (or standmixer) until smooth. Add the egg mixture and beat until the mixture is combined well, but do not overbeat. It will look slightly curdled. Pour the mixture over the pears being careful not to dislodge the pears.
4. Bake the cake on the middle rack for one hour or until golden. Let cool on rack for five minutes and then run a knife around the edges, and invert onto a large dish or platter deep enough so the syrup won’t flow over the edges. Serve warm.
What do you get when you combine heavy cream, half and half, egg yolks, sugar, fresh mint and dark chocolate? Absolute, pure, utter and complete deliciousness. I don’t know what else to say about this mint chocolate chip ice cream except that it is one of the best things I have ever tasted. Ever. Seriously.
1 cup half and half
2 cups heavy cream
2 cups lightly packed mint leaves
5 egg yolks
¾ cup sugar
pure peppermint oil* (not extract), optional
1 cup chopped dark chocolate, such as Valrhona 70%, chopped with a chef’s knife into ¼-inch pieces
*Peppermint oil can be found at specialty cookware shops. I found mine at Fante’s in Philadelphia, but Alice Q. Foodie says Henry’s Market carries it as well.
1. In a medium-sized saucepan, heat the cream and half and half with the mint leaves until it’s good and hot but not boiling. (You can just touch it lightly with your finger to test it.) Cover pan and set aside to steep for 30 mins. Strain out mint and discard (or compost) it.
2. Whisk yolks in a large bowl. If your cream mixture is still relatively hot to the touch (which it should be after only 30 minutes), slowly ladle the mixture into the egg yolks whisking constantly. Transfer yolk-cream mixture back to the saucepan and add the sugar with a pinch of salt.
3. Cook the custard over medium heat for about ten minutes, stirring constantly with a wooden spoon or heat proof spatula. When the mixture begins to coat the back of the spoon, remove the pan from the heat. (If you have a thermometer, it should be about 170 degrees.)
4. Strain the hot custard into a bowl. If using the peppermint oil, take it and drip one or two drops into the cap of the bottle, then dip a toothpick in the oil and swish it through the custard mixture. (This stuff is powerful and can easily ruin a batch of custard if restraint is not used.)
5. Chill the mixture until completely cold. Churn in an ice cream maker. During the last few minutes of churning, add the chocolate chips. Freeze mixture until ready to serve.
This recipe has so much potential. And I so badly want to rave about it. I mean, I have been snacking on it morning and night for the past two days. But something, I must confess, is not quite right.
This recipe appeared in the August 2005 issue of Gourmet. If you care to hear what other people think of the recipe, you can read the 143 reviews posted on Epicurious. Online, I just discovered, the recipe is prefaced with this:
We’ve received some letters from readers complaining about a burned crust when making the peach blueberry cake, so we ran through the recipe two more times. Baked in a standard light-colored metal pan, the cake was perfect; baked in a dark metal pan, however, it burned — be aware that the cake’s high sugar content makes it more susceptible to burning at high heat.
A burnt crust was precisely the problem I ran into. The recipe calls for baking the cake at 375ºF for 1 hour and 45 minutes. 1 hour and 45 minutes! Does that sound crazy to you? I mean, sometimes I wonder what people (recipe writers) are thinking. I baked my cake at 350ºF for about 1 hour and 15 minutes because it smelt too good to leave in the oven any longer and the fruit looked bubbly and delicious. You can’t see the pastry below the layer of stewing fruit, so there is no way of knowing if “the crust is golden” as the recipe suggests as a determining doneness factor.
When I bake this cake again — which I am determined to do before summer is over — I will bake it for one hour and see if that improves the texture of the crust, which in addition to being slightly burnt tasted slightly dry. When I bake it again, however, I might use a different pastry all together. My mother suggested using a shortbread pastry recipe from Chez Panisse Desserts, which she adores and which could be the perfect substitute for the current dough. All I know is this: whatever pastry is used in this dessert must be strong enough to support a thick layer of juicy, oozing fruit. And in an ideal world, it must be moist and delicious, too.
For all of you bakers out there, any suggestions?
Cake just before entering the oven:
Cake after resting for 20 minutes out of the oven:
Peach Blueberry Cake Serves 8
1½ cups all-purpose flour ½ cup sugar 1 tsp. baking powder ¼ tsp. kosher salt 1 stick (½ cup) cold unsalted butter, cut into ½-inch cubes 1 egg 1 tsp. vanilla
½ cup sugar 2 tablespoons flour 2 lb. firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourth or fifths 1 cup blueberries (fresh or frozen) 1 tablespoon fresh lemon juice pinch salt
1. Make pastry. Pulse together flour, sugar, baking powder and salt in a food processor until combined. Add butter and pulse until the mixture resembles coarse meal with pea-sized butter lumps. Add egg and vanilla and pulse just until the dough clumps into a ball, about 15 pulses.
2. With floured fingertips press dough onto bottom of an ungreased springform pan. Chill pastry in pan until firm, about 10 minutes.
3. Preheat the oven to 350ºF. Combine remaining ingredients in a large bowl and toss until the fruit is evenly coated. Pour filling over chilled pastry and cover pan loosely with foil. Bake for about an hour, until filling is bubbling.
4. Transfer cake in pan to a rack and cool uncovered for 20 minutes. Remove sides of pan and cool longer or serve immediately with vanilla ice cream.
The pastry for this cake comes together quickly with just a few pulses in the food processor. Of course, it can be made by hand as well.
As the title suggests, the tart featured in this post is based on a longtime favorite recipe printed in Fine Cooking several years ago. The original recipe calls for making a frangipane — an almond-based filling — to spread in a thin layer across the dough. The fruit lies over this creamy base and the combination of dough, frangipane and fruit in every bite is absolutely delicious. The addition of frangipane to any free-form tart — from plums, peaches and apricots (really all stone fruit) in the summer to pears and apples in the fall — seriously raises the bar of the classic fruit tart, adding a most subtle flavor, but a dimension that pure fruit tarts lack.
That said, in the tart pictured above, the frangipane has been omitted, and had I never known frangipane existed, I wouldn’t have missed it. A dessert of warm peaches in a flaky, buttery crust topped with a little scoop of vanilla ice cream alone is pretty damn good. And whereas frangipane requires almond paste, rum and room-temperature butter, this simplified fruit tart can be made with pantry items in no time.
All I’m saying is this: If you have the time and the ingredients, make the frangipane. You won’t be disappointed. If you don’t have the time or the ingredients, however, make this tart anyway. You will still produce an elegant and delectable dessert. You won’t be disappointed.
This recipe yields two small tarts each of which will serve three or four people. I used only one peach in the tart I made and froze the remaining portion of dough. I love love love this dough recipe. I’m not quite sure how it differs from a traditional pie dough but it without fail produces a perfect crust.
It should be noted that while this tart probably tastes best when warm, I am discovering that it complements morning coffee very nicely as well.
Galette Dough Yield=Two mini tarts (each tart yields 3-4 small servings; double recipe to yield two 9-inch tarts)
1¼ cups all-purpose flour 1 T. sugar ¼ tsp. table salt 8 T. unsalted butter ¼ C. + 1 T. ice water
Whisk flour, sugar and salt together. Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)
Frangipane Note: I did not use a frangipane in the above pictured tart. This frangipane makes for a truly special tart. If you’re pressed for time, however, or don’t feel like making frangipane, the peaches and the galette dough alone will make a wonderful dessert.
¼ C. almond paste 2 T.. sugar 2 T. butter at room temperature 2 tsp. rum 1 small egg
In the bowl of a stand mixer or food processor, combine almond paste, sugar and butter. Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. Set aside.
1 peach, sliced (If making two tarts, use two peaches.) pinch sugar, pinch salt 1 T. butter, melted 1 tsp. sugar parchment paper vanilla ice cream
1. Toss peach slices with the pinches of sugar and salt. Set aside. On a lightly floured work surface, roll one disk out approximately into a 9-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper. Spoon 1-2 tablespoons of the frangipane (if using) into the center of the tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange the fruit in concentric circles over the frangipane.
2. Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart onto itself, crimping to make a folded-over border. Chill tart in the refrigerator for 10-15 minutes. Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 30-35 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.
This dessert takes five minutes to make. Ten minutes tops. And it’s a great way to use up leftover buttermilk.
For example, I opened the fridge a few days ago and spotted a carton of buttermilk dated August 13. It smelt a little funky and I noticed a few lumps, but doesn’t buttermilk always kind of look/smell this way? I gave the carton a good shake, poured the buttermilk into a clear, glass measuring cup to inspect for anything looking particularly threatening and proceeded with the recipe. Success. I have now eaten panna cotta three nights in a row and have yet to feel a tinge of sickness.
Even if you aren’t trying to use up a half-empy carton of buttermilk, this is a great recipe to have on hand for several reasons:
1. It can and should be made the night before serving — perfect for entertaining.
2. It is made in individual servings — perfect for entertaining.
3. It is light and summery.
4. It literally takes no time to whip up.
5. It is delicious.
Also, you don’t need fancy ramekins or custard cups. I have them, (and love them, obviously), but for the sake of demonstration, I poured this batch into various-sized glass cups including an old-fashioned mason jar. It looked precious. The panna cotta doesn’t even really need to be inverted onto a plate, and if you chose to use glasses, in fact, I wouldn’t recommend inverting. Just eat it right out of the glass. Yum.
Note: If you do have a set of ramekins, invert the panna cotta onto plates and serve with fresh fruit or a raspberry coulis, as my grandmother does.
What is panna cotta? Panna cotta, meaning “cooked cream,” is an Italian dessert made by simmering milk or cream and sugar together. It is thickened with gelatin and must chill for a few hours to set. According to Wikipedia, panna cotta originates from the Piedmont region of Italy.
Buttermilk Panna Cotta
Update 05-01-2012: I no longer make this recipe. I find it to be way too sweet. This is my go-to panna cotta recipe. It’s a Claudia Fleming recipe and it’s just about perfect.
If you have 1½ cups buttermilk on hand:
1½ tsp. unflavored gelatin
½ cup milk, not skim, but 1% and up
½ cup sugar
1½ cups buttermilk
¼ tsp. vanilla extract
If you have 1 cup buttermilk on hand:
1 tsp. gelatin
6 T. milk
6 T. sugar
1 cup buttermilk
1/8 tsp. vanilla
1. In a small bowl, sprinkle the gelatin over ¼ cup (or 3 tablespoons if using 1 cup of buttermilk) of water. Let stand until softened, about 5 minutes.
2. In a saucepan, heat milk and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3-5 minutes.
Remove from heat, stir in gelatin mixture, then buttermilk, and vanilla. Pour into 4 or 6-oz ramekins* and chill until set, 3 hours.
3. To serve, run a knife around edge of ramekin, place a plate on top, flip over and gently shake to turn out onto plate.
Garnish with some fresh berries.
*Note: Pour into any vessel you have. If using tall, narrow glasses, do not worry about inverting. Serve right in the glass. Keeps well in the fridge for at least a week.
Somebody please come save me from myself. I am home alone with this now 2/3-eaten cake. Every morning I tell myself I’m going to throw it into the compost bin*, but somehow I talk myself out of it and find a reason to cut myself another “sliver.” This isn’t even the kind of dessert I really adore. I much prefer a dense almond torte or chocolate souffle cake or fruit galette. Alas, it’s still too good to trash or turn into soil for my garden. (*Yes, I purchased the Back Porch ComposTumbler!)
Why do I have this cake all to myself? Well, on Sunday, Ben and I celebrated with cake and champagne the recent marriage of two friends. Because the bride had to jump on a plane shortly after the festivities and the groom would be out of town for a month, the cake remained with the Staffords. And the reason I say I have this cake all to myself is because Ben never pulls his weight when it comes to sweets. Blast him!
Anyway, this recipe can be multiplied and turned into a real wedding cake. Last November, I made this exact cake with the exception of the frosting, strawberries and assembly for two dear friends. The lemon-buttermilk cake bakes evenly and is both moist and light. The lemon curd adds a nice tang and helps keep the cake moist. And the bright-white, Swiss Buttercream frosting (made in place of a cream cheese frosting) gives the cake a really festive, professional feel. If you don’t feel like making a Swiss buttercream, which really is not too difficult, a cream cheese or whipped cream frosting will work just as well.
Emily and James’ & Ibeth and James’ Wedding Cake Adapted From This YouTube Video
Lemon (or Orange) Buttermilk Cake Yield = 2 9-inch cakes (the amount used in this four-layer cake)
3 cups all-purpose flour ¼ tsp. salt 1 tsp. baking soda 1 T. baking powder 1 cup unsalted butter, room temperature 2 cups sugar 4 eggs, whisked lightly 1¼ cups buttermilk 1 T. freshly squeezed lemon juice (or orange juice) 1½ tsp. lemon extract (or vanilla extract) ¼ tsp. lemon zest (or orange zest)
1. Preheat the oven to 350ºF. Sift together the flour, salt, baking soda and baking powder.
2. In an electric mixer, beat the butter and sugar until light and fluffy, about five minutes. Slowly add the whisked eggs to the mixture and beat until combined. Alternate adding the flour mixture and the buttermilk to the mixer. (The recipe says to start and end with flour, but I’m not sure there is any science behind that.) Add the lemon juice, extract and zest, and mix just until combined.
3. If making this layer cake, coat a 9-inch cake pan with nonstick spray (or butter liberally). Pour half of the batter into the pan and bake for about 35 minutes or until an inserted toothpick comes out clean. Cool in pan for 15 minutes before inverting onto a cooling rack. Note: If you have two pans, bake the cakes simultaneously. If you have only one pan, repeat with remaining batter. Alternatively, bake all the batter at once. The cake will take longer to bake and might not bake as evenly, but it certainly can be done.
Filling for the wedding cake: Lemon (or Orange) Curd
¼ cup sugar 7 egg yolks ½ cup freshly squeezed lemon juice (or orange juice) 6 T. unsalted butter, room temperature (butter really must be at room temperature)
1. In a double boiler (or a stainless steel bowl over a pot of simmering water), whisk sugar and yolks together until pale yellow. Whisk in the juice. Stir constantly until mixture starts to thicken, about 8 – 10 minutes. (This is always a little tricky to gauge, but you’ll know it’s ready when it starts to thicken.) Remove bowl from heat and slowly whisk in the butter about a tablespoon at a time. This is sort of tedious, but only add more butter once the previous tablespoon has been fully incorporated. Cover with plastic wrap (place the wrap right up against the curd) and chill until ready to use.
Frosting for wedding cake: For Emily and James’ wedding cake, I made a cream cheese frosting, which I love. For this layer cake, I took a stab at making Swiss Buttercream following the method described on Smitten Kitchen, which worked perfectly. This recipe produces a bright white, more professional looking icing, but either frosting tastes great.
Cream Cheese and Butter Frosting
2 sticks unsalted butter, room temperature 8 oz. cream cheese, room temperature ½ tsp. vanilla extract confectioners’ sugar to taste
Beat cream cheese and butter together until light and fluffy. Add vanilla. Add confectioners’ sugar to taste. Chill if not using right away or frost cake immediately. (It’s easier to use if you use it right away.)
For a 9-inch cake (plus filling, or some to spare): 1 cup sugar 4 large egg whites 26 tablespoons butter, softened (3 sticks plus 2 tablespoons) 1 teaspoon vanilla extract
1. Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.
2. Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly. Ali’s note: I whipped the egg whites in the bowl that fits into my stand mixer so that I didn’t have to transfer anything.)
3. Add the vanilla. Finally, add the butter a stick at a time and whip, whip, whip.
Note: If you refrigerate the buttercream, leave it at room temperature for at least 10 hours before using. Also, the icing has now held up perfectly (on the cake) for three days. I’m not sure if there is any health risk here, but so far it still tastes good, there is no sign of mold, and I have yet to get sick.
If I were to make this cake again, this is what I would do: I would reserve enough of the Swiss Buttercream to swirl all over the top of the cake. Then, I would whisk together equal parts lemon curd and buttercream to spread in between each layer. I find the buttercream to be a tad rich and think the lemon curd would cut it nicely. So, cut each cake in half with a serrated knife. Spread center with lemon curd-buttercream mix, frost top with buttercream, top with strawnberries and serve.
A recipe for s’mores I believe is unnecessary. This recipe for margaritas, however, I must share with you.
Over the weekend, during a little trip to Half Moon Lake, Wisconsin to visit Ben’s family and friends, a classic, summer deluge left eight of us housebound. Not to worry. Within minutes, Tom and Liz Bennett had whipped up this concoction and delivered it in festive glasses to all the guests. With the fridge fully stocked with back-up pitchers, the storm and afternoon passed in no time.
Simple, tasty and lethal, the Bennetts’ margarita is a must try:
Bennetts’ Margarita The original recipe calls for one can of each of the listed ingredients, but the Bennetts have tweaked the recipe slightly for taste. The recipe below, I considered perfection, but feel free to adjust according to taste.
3/4 of a 12-oz can limeade (the frozen can of concentrate) 1 beer, such as Corona tequila Sprite salt for the glasses if desired
1. Place the limeade and beer in a pitcher. Discard (or reserve for another use) the remaining limeade. Fill the can halfway with tequila and add to the pitcher. Fill the can with Sprite and add to the pitcher. Stir. Taste. Adjust as needed. Pour into salted, ice-filled glasses.
After reading the Ina Garten-inspired ingredient list, looking over the some-what complicated instructions, and spotting the calorie content per serving (so unnecessarily provided at the end of the recipe), I had that feeling I often get when I’m shopping for clothes — that I hope nothing fits so that I don’t have to buy anything.
Unfortunately, all of my negative energy did not help produce an inedible, underwhelming, unmemorable cake. Quite the contrary. This cake is incredibly delicious and irresistible. I wake up every morning thinking about it — thus far, the cake has gotten better and better with each passing day.
I’ve had this LA Times Culinary SOS recipe recipe tacked to my fridge for the past two weeks. I have to admit, I had serious doubts. I am so often disappointed with the recipes that call for a pound of butter, 2 cups of sugar, 4 eggs, etc.— it’s the recipes with yogurt and applesauce and olive oil that are so pleasantly surprising — both delicious and light or relatively light at least. Now, I’m sure some of you magicians out there could cut some of the butter or sugar in this recipe without compromising the flavor, but I encourage you to try the recipe once as is. I omitted the chocolate chips, which are unnecessary given that the recipe calls for the making of a cocoa syrup, which imparts a wonderful chocolate flavor.
Buttercake Bakery’s Marble Cake
Total time: 1½ hours Servings 12 to 16
2½ cups sugar, divided ½ cup unsweetened cocoa powder ¼ cup light corn syrup (I used brown rice syrup) 2½ teaspoons vanilla extract, divided 2 2/3 cups flour 2 teaspoons baking powder ½ teaspoon kosher salt 1 cup (2 sticks) butter (room temperature is ideal) 4 eggs 1 cup milk 1 cup chocolate chips (optional — I did not use them. This cake really doesn’t need them.) powdered sugar for dusting
1. In a small saucepan, whisk together ½ cup of the sugar, the cocoa powder and syrup with ½ cup hot water. Bring just to a simmer, stirring occasionally. Add ½ teaspoon of vanilla off the heat and set aside.
2. Heat the oven to 350ºF. Butter and lightly flour a 12-cup bundt pan. (I never flour anymore — it always burns for me. I coated the bundt pan with cooking spray.)
3. In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), cream the butter with the remaining sugar until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.
4. Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.
5. Gently fold in the chocolate chips. (I really think the chocolate chips are unncessary, but that’s your call.) Divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.
6. Whisk the chocolate syrup with another third of batter, then pour this into the bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a “marble” effect and place the pan in the oven.
7. Bake the cake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about an hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar.
I’m really liking my Sunday morning routine. I get up a little before Ben, find something to bake, and whip it up, or at least have it in the oven, before Ben wakes up. This tradition is now in its fourth week running, and this Sunday I’m planning on making a recipe for a marbled coffee cake printed in the culinary SOS column of the LA Times food section two weeks ago. The recipe is based on Buttercake Bakery’s moist butter bundt cake. I can hardly wait to try it. Maybe I’ll use that cathedral bundt pan I have failed to use for three years now.
Anyway, about this plum cake. This recipe appeared in a Martha Stewart Living issue last summer, and I have had it filed in the back of my mind ever since. Last Saturday morning, when Ben and I found ourselves in San Diego at the City Heights farmers’ market, I found the perfect reason to make this cake: baskets of plums — filled with at least 20 or so — selling for $4. We picked up some peaches, avocados and two red snapper fillets as well before heading home. The plums — sweet and juicy — however, turned out to be the prized purchase. I used ten in this cake, but plenty remained for Ben and me to snack on all week. I ate the last one this morning.
Bette Aaronson, the woman to whom this recipe is credited, has been making this recipe for more than 30 years. I can understand why. It takes only minutes to prepare; it’s delectable; it’s elegant; and it’s versatile: Apricots, nectarines and peaches, it has been noted, can be used in place of the plums. I’m guessing then that pluots, plumcots and apriums would also make acceptable substitutes. I can’t believe Martha didn’t make that clear. Also, I have halved the recipe — I thought a 9-inch cake for each Ben and me seemed a little excessive — but the original recipe, if you care to see, can be found online: Open-Face Plum Cake.
Open-Face Plum Cake Adapted from a recipe printed in a summer 2007 Martha Stewart Living For the recipe doubled, which was how it was printed, visit the Martha Stewart Living Web Site.
Yield = 1 9-inch cake, serves 10
¾ cup all-purpose flour 1 teaspoons baking powder ¼ teaspoon salt 3/8 cup sugar plus 1 tablespoon ¼ cup whole milk 2 tablespoons vegetable oil 1 small egg or ½ a large egg 6-10 plums depending on the size, halved and pitted 1/8 teaspoon ground cinnamon 1 tablespoon cold unsalted butter, cut into pieces, plus more for the pans
Confectioners’ sugar for sprinkling
1. Preheat the oven to 400ºF. Butter a nine-inch round cake pan. Whisk together flour, baking powder and salt. In a separate bowl, combine the 3/8 cup sugar, milk, oil and egg. Fold into the flour mixture.
2. Pour batter into pan. Arrange plums, cut side up over batter.
3. Combine cinnamon and remaining sugar and sprinkle over the plums. Dot with butter. Bake until tops are dark golden, plums are soft and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let cool.