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RECIPE: Dorie Greenspan’s Dimply Plum Cake

If “Dimply Plum Cake” doesn’t sound sexy to you: Trust us, you will love this cake.

A robust batter, scented with cardamom, lemon and vanilla, bakes up around halved plums. The fruit creates charming plum “dimples” in the surface. It is a perfect breakfast/brunch cake with a cup of coffee, but also is a delightful dessert.

Take advantage of the season’s plums, and start mixing!

If you’re not familiar with Dorie Greenspan’s recipes, treat yourself to one of her cookbooks.

DORIE GREENSPAN’S DIMPLY PLUM CAKE

  • 1-1/2 cups all purpose four
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 5 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1/3 cup canola oil
  • Grated zest of one lemon
  • 1-1/2 teaspoons pure vanilla extract
  • 8 purple or red plums, halved and pitted
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    Simple and spectacular: Dorie Greenspan’s Dimply Plum Cake. Photo courtesy BellaBaker.com.

     
    Preparation

    1. PREHEAT the oven to 350°F. Butter an 8×8 baking dish or a glass pie plate and set aside.

    2. COMBINE the flour, baking powder, salt and ground cardamom.

    3. CREAM the butter with the brown sugar in a stand mixer. Add the eggs, one at a time, beating well after each addition. Beat in the oil, lemon zest and vanilla. Reduce the speed and add the flour mixture. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up.

    4. BAKE for about 40 minutes or until a knife inserted in the middle comes out clean. Let cool for at least 15 minutes before serving.

    You can serve the cake with crème fraîche, whipped cream or vanilla ice cream, but it’s perfect as is. Enjoy every bite!
     
    FIND MORE OF OUR FAVORITE CAKE RECIPES.

      





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