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RUSTIC PLUM CAKE **

2 tbsps. currant or seedless raspberry jam
3 tbsps, brandy
l lb. (about l4 small) italian prune plums, halved and pitted
l/4 cup flour
3/4 cup sugar
l/3 cup slivered almonds
l/2 tsp. baking powder
l/4 tsp. salt
6 tbsps. butter, cut ito 6 pieces, softened but still cool
l large egg, plus l large yolk, room temp.
l tsp. vanilla ext.
conf. sugar for serving
Cook jam and brandy i l0″ nosdtick skillet over med heat until reduced to thick syrup,
2 o 3 mins. Remove skillet from heat and place plums cut side down in syrup. Return skillet to med heat and cook until plums shed their juices and thick syrup is again formed, about 5 mis, shakig pan to prevent plums from stickig. Cool plums i n pan for about 20 min. Heat oven to 350. Grease and flour 9″ sprigform pan. Process sugar and nuts i n food processor until nuts are finely groud, about l minute.Add flour, bakig powder and salt; pulse to combine. Add butter and pulse
until mixture resembles course cornmeal; about l0 one second pulses. Add eggs and vanilla ad process until smooth about 5 sec. scraping sides of bowl = batter will be very thick and heavy. Trasfer batter to prepared pan; using spatula spread batter evenly to pan edges and smooth surface. Stir plums until covered with syruup. Arrange plum halves, skin side down evenly over batter. Bake until cake is golden brown and skewer comes out with few crumbs attached, 40-50 minutes, Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or room temp. at least 30 mins. Remove from pan and dust with conf. sugar. Cut into wedges and serve. Cooks Illustrated Serves 6-8

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https://recipes.connorbowen.com/recipe/rustic-plum-cake/