We’re right in the middle of plum season, and it’s the perfect time for a delicious plum cake… for this recipe you will need around two pounds of plums. Bonus if you have a plum tree!
Now this one is a little different. It isn’t the typical cream the butter and sugar, add your eggs one at a time, then the dry ingredients, this one (considering all the other stuff you need to do before making the cake) is relatively a one bowl process. The “well that’s different” ingredient other than crème fraîche, is the addition of semolina flour.
Semolina we know from making pasta, for centuries in Mediterranean cooking and middle eastern cooking it’s been used in cakes and other sweet treats.
So try this out when you have some time to play in the kitchen. You’ll need crème fraîche (see my recipe for that) and you’ll need to make a plum caramel sauce. Yes…. plum caramel! Fruit caramels are the bomb-diggity, and great with this filling yet light cake. I hope you enjoy!
1 pound ripe plums (I actually mixed yellow and red plums) quartered and pitted
1/2 vanilla bean split and scraped of the pulp
1 cup sugar
1 tablespoon fresh lemon juice
1/2 cup water
- In a food processor, puree the plums until smooth and liquified. set aside
- in a heavy sauce pan bring the sugar, lemon, water and vanilla bean to a boil. cook without too much string until it starts to turn a nice shade of amber or caramelizes.
- Remove from the heat and slowly whisk in the puree. Set aside your plum caramel until serving.
3 cups AP flour
1 cup sugar, plus extra to sprinkle later
1/4 cup semolina flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 sticks (18 tablespoons) sweet butter room temp, plus extra to grease the cake pan
1 cup crème fraîche halved
6 large egg yolks
3/4 pound ripe plums
- Preheat a standard oven to 375 degrees. Butter the edges of a 9 inch springform pan (cheesecake pan) and line the bottom with parchment paper.
- In a mixing bowl either free style or your stand up mixer, combine all the dry ingredients.. sugar included. Mix that around a bit.
- Add your softened butter, and half of the crème fraîche, just to moisten and to combine the ingredients.
- On a medium high speed, add the egg yolks and the remaining crème fraîche. Mix until fluffy and a light yellow.
- add half of the cake batter to the bottom of your man and spread put evenly. Make sure to go all the way to the sides. Drizzle on about 1/3 of your plum caramel, and half of the plum quarters. You’ll what plumb in every bite, so do this pretty evenly.
- Take the last half of your cake batter and dot the cake. You’ll notice this cake batter is pretty stiff, so I found it easier to dot the tops of the plums with batter, then smooth over evenly. You’re sandwiching in the plums and the caramel.
- Add the remaining quartered plums on top, and give a nice sprinkling of sugarto finish it off. Place in the oven for 30 minutes. Then bring the oven temperature down to 350 degrees, and finish cooking another 30 minutes. You’ll see a nice golden brown.. and the smell… ugh… is incredible.
- Remove from the oven and let cool a bit. Rim the sides of the pan with a knife to release, then remove the cake to finish cooling.
- When ready to serve, cut a big ol piece, and drizzle on some of that fantastic plum caramel. So good!!