I have missed you all so much!
My world has finally settled down. Papers signed, boxes moved, walls painted. We had about six weeks of complete hectic insanity, and we are finally settling into our actual life. Sigh. It’s so good to be home.
We have a great backyard. Roses, and jasmine, fruit trees. So, so many fruit trees. As far as we can tell right now, we have a lemon tree, a Meyer lemon tree, an apple tree, what looks like a loquat tree, and my personal favorite, a red plum tree. These plums are insanely delicious. Sweet and juicy and tart and so, so much flavor. Unlike anything you would find in a grocery store. These taste like pure summer; warm from the sun, juice bursting out with each bite, the snap when your teeth break through the skin. God, I love plums. Especially these plums.
I decided the first thing I would make at our new house would be with these plums. But what? I thought about a pie or a cobbler, but I don’t like pie or cobbler. And I definitely wanted to partake in the first baking adventure at our home. So, cake it was.
Soft, spongy cake, flavored with vanilla and dry champagne, with a thick layer of red plums. The super sweet cake with a bite of tart plum. Whipped cream and fresh blueberries. This IS summer.
Look at that incredible color! They are the most beautiful deep purple-red. Gorgeous.
Do you have any great fruit trees at your home? What’s your favorite thing to make with them? THG
Champagne Plum Cake
1 1/2 cups cake flour
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar, divided
1/4 cup canola oil
3/4 cup dry champagne
1 1/2 tsp. vanilla extract
7 egg whites
pinch of cream of tartar
3 cups fresh red plums, pitted and sliced
Preheat oven to 350ºF. Line a 9” springform pan with parchment paper. Butter and flour parchment paper, knocking out excess flour. Set aside.
In a large mixing bowl, sift cake flour, all-purpose flour, baking powder, baking soda, salt and 1/2 cup sugar together. Create a well in the middle of the dry ingredients and add canola oil, champagne and vanilla. Do not mix yet.
In a stand mixer fitted with a whisk attachment, whisk egg whites and cream of tartar until foamy. Add remaining 1/2 cup of sugar and whisk egg whites to stiff peaks. Add 1/4 of egg whites to dry ingredient mixture mix to combine. Add remaining egg whites and fold until well combined.
Pour 1/2 cake batter into springform pan. Arrange 1/2 the plum slices on top of batter. Add remaining batter on top of plum slices. Add remaining plum on top of batter. The plums will sink down quite a bit, but shouldn’t go all the way to the bottom if you do it this way.
Bake in oven until golden on top and a toothpick inserted into center comes out clean, about 50-60 minutes. Allow to cool.
Flip springform pan upside-down onto cake plate and remove from cake (so that sunken plums are now on top). Serve with fresh whipped cream and blueberries.
Makes one 9” cake