Easy plum cake recipe - Coffee (tea) cake with plums - Plum torte - Tart with plums - كيكة الفواكه
Easy plum cake recipe - Coffee (tea) cake with plums - Plum torte - Tart with plums - كيكة الفواكه
One of the easiest cake I have ever made and yet so delicate and tasty. Must to try! This recipe been posted more than a decade ago in NYT food.
Made without any special equipment and the steps are so easy to follow, you don't need to be a professional baker.
To use plums is original recipe, I have made this cake with nectarine and peaches. So good for the coffee or tea.
Ingredients:
120 g butter ( unsalted) soften
120 g of sugar, can be adjusted to your taste
120 g of all purpose flour
2 eggs ( room temperature)
1 teaspoon of baking powder
pinch of salt
plums 6-8 pieces
1. Preheat the oven to 340°F-350 F(170-180 C). For this recipe use 8-9-inch (20-22cm) springform pan.
2. In a large bowl combine the butter and sugar until light in color.
3. Add the eggs, one by one and mix until well combined.
4. Add the dry ingredients ( flour, baking powder and pinch of salt)
5. Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up. This way all the juice from plum will moisture the cake inside.
6. If the plums are not sweet enough you can sprinkle with sugar, or if too sweet, add little drizzle of lemon juice. Sprinkle with the cinnamon.
7. Bake the plum torte(cake) until the cake is golden and the plums are bubbly, 45-50 mins. Medium rank. Let it rest and cool, then unmold.
Enjoy with tea or coffee!
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Dessert Recipe: Plum Crisp by Everyday Gourmet with Blakely
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Plum Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Plum Coffee Cake.
Fresh Plums look so pretty sitting on top of a cake. You may think that plums, when cut in half, would dry out during baking but the opposite is true. A little sugar sprinkled on the top of the plums, along with the heat from the oven, causes the plums to soften and their juices to be released. So by the end of the baking time they have become wonderfully soft and almost jam-like with nicely caramelized edges. And the cake. Well, this cake is deliciously flavorful, and no electric mixer is needed to make the batter.
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Italian Plum Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: 8 servings
Ingredients
3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Lincolnshire Plum Loaf
Lincolnshire Plum Loaf, first created in 1901 is a speciality of that county. It's a rich and fruity bread that is often served with cheese. It tastes so good and is often served with cheese.
Chapters/Timecodes:
0:00 Introduction
1:39 Ingredients
3:48 Heat butter and milk
5:01 Combine ingredients/make dough
11:08 Proof the dough
12:39 Knock back and add fruit.
13:54 Shape and 2nd Proof
14:58 Preheat the oven
15:28 Bake the loaf
16:38 Result and taste test
Recipe:
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पल्म लोफ | Plum Loaf | Sanjeev Kapoor Khazana
Use fresh plums to make this super easy and yummy loaf and enjoy with a hot cup of coffee.
PLUM LOAF
Ingredients
5 medium plums
2 eggs
1 tsp vanilla essence
¾ cup butter
1 cup castor sugar
1 cup refined flour
1 tsp baking powder
1-2 tbsps milk
Method
1. Preheat the oven at 180ºC.
2. Deseed and chop the plums
3. Break eggs in a bowl. Add vanilla essence and beat till light and fluffy.
4. Take butter in another bowl. Add sugar and beat till light and fluffy.
5. Sift refined flour and baking powder in a big bowl. Add the butter mixture and mix with light hands.
6. Add half the egg mixture, chopped plums and gently fold. Add the remaining egg mixture and mix lightly. Add milk and mix well.
7. Transfer the batter in silicon oaf mould and bake in preheated oven for 35-40 minutes.
8. Allow to cool completely. Demould, cut into slices and serve.
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