Saturday, November 22, 2014

Elenore's Plum Cake

I have been seeing lots of plums in the market lately, it must be the plum season in other parts of the world where they came from! Taking advantage whilst they are in season, I bought some with the intention to make some plum jam, and ended up eaten as they are (they are really sweet), with a few went into this lovely plum cake.

Elenore's Plum Cake recipe, is taken from "The Seasonal Baker" by John Barricelli, and this recipe belongs to his mother-in-law. It is a buttery German-style plum cake. I can see why this cake is such a hit with his family. This is my kind of cake, simple, easy, fruity and really, really nice.

Really easy cake to make, using the usual cream method for making the batter, the sliced plum wedges are arranged on top of the batter, sprinkle with cinnamon-sugar, and bake until cake is done. There are a few changes I've made. Firstly, as usual, I've reduced the sugar by half! I've used only a scant half cup (recipes calls for 1 cup), and it is already sweet enough for us. Also I have omitted the salt as the I've used salted butter. And I've added half a teaspoon of vanilla extract, just because I feel that somehow cakes needed that vanilla touch! For the cinnamon-sugar sprinkling over the top, I've used only 1 teaspoon sugar (recipe is 2 tbsps). 

Recipe says to arrange the plum wedges skin side down, but from the photo of the book, the plums wedges looks like they are skin side up! So, I have arranged them skin-side up, which looks nicer anyway! Instead of a 8" pyrex dish, I've used the normal 8" square baking pan, lined and greased, and place the pan directly on the baking rack in the oven (recipe says to place the pyrex dish on a baking sheet, and bake). My cake was done at 45 minutes (recipe says to bake 70 to 75 minutes until done), so check your cake at the 40-45 minutes baking time!

This cake can be served warm or at room temperature with a dusting of icing sugar, either way, it is good (with or without the icing sugar)! The crumbs are light, moist, soft, buttery, with soft tender plums. According to the author, "It's very nice for a weekend breakfast, an afternoon snack, or as a dessert. It's incredibly simple to make, and tastes fantastic. What else is there to say?".  He's right!

*my changes listed in blue
Elenore's Plum Cake
(adapted from "The Seasonal Baker", John Barricelli)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon coarse salt (omit this as I've used salted butter)
1/2 cup (1 stick) unsalted butter, at room temperature (used salted butter, 125gm)
1 cup plus 2 tablespoons sugar (scant 1/2 cup plus 1 tsp)
2 large eggs, at room temperature
1-3/4 pounds (5 to 6) large black plums, halved and pitted, each half cut into 1/4-inch thick wedges
1/4 teaspoon ground cinnamon
1/2 tsp vanilla extract (my addition)

  1. Set  the oven rack in the lower third of the oven. Preheat the oven to 350F. Butter an 8 by 8-inch Pyrex baking dish. (I've used a normal 8" square cake pan, line and greased).
  2. In a medium bowl, sift the flour with the baking powder and salt; set aside,
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter with 1 cup of the sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low speed. Add the flour mixture and beat until the flour is absorbed.
  4. Scrape the batter into the prepared baking dish and smooth the top with an offset spatula. Arrange a line of plum wedges along one side, skin sides down, and press gently to settle them. Arrange another line of plum wedges right next to and touching the first. Continue to use up the plums and cover the batter.
  5. In a small bowl, stir together the remaining 2 tablespoons sugar and the cinnamon. Sprinkle the mixture over the plums. Place the cake on a baking sheet and bake, rotating the sheet about two-thirds of the way through the baking time, until the top is golden brown, the plums are tender and bubbling, and a cake tester inserted in the center comes out clean, 70 to 75 minutes. Transfer to a wire rack to cool for at least 10 minutes. Cut into nine squares to serve warm, or let cool completely. (I placed the pan directly on the baking rack in the oven, and the cake was done at 45 minutes, so watch out for the baking time!)

Product Details
I bought this book at last year's BBW sale, and I'm so glad that I did. I really like this book and the recipes, so many I've bookmarked to try! He has authored two cookbooks, and I have them both, the other one which is his first cookbook, The SoNo Baking Company Cookbook, is just as wonderful. I'm looking forward to try out other recipes in due time! So, in the meantime, I'm sharing this post with Cookbook Wednesday, hosted by the lovely Louise of Months of Edible Celebrations. If you have a cookbook that you would like to share, hop over to Louise's site for more info.

and :

Thursday, November 20, 2014

Jam-Doughnut Muffins : Bake-Along #71

For our Bake-Along #71, Lena has selected these cute little Jam-Doughnut Muffins to bake together with Zoe, myself and anyone who wishes to bake along with us. These muffins makes a delightful treat for tea-time, especially if your are making snacks for kids!

Freshly baked muffins, ready to be dipped and rolled.

Really easy to make, just mix the wet ingredients into the dry ingredients, fill small mini muffin pans with a little of the batter, drop a dollop of your favourite jam, top with more batter, and bake until the muffins are puffy and golden brown.  I've used blueberry jam, and this is a great way to use up all that leftover jam lying around in the fridge. My muffin pan has 24-mini-holes cups, and I got about 30 mini muffins.

Have ready a bowl of melted butter, and a shallow dish with some caster sugar. Dip the doughnut muffins in the melted butter and roll them in the sugar. Serve warm.

I have rolled some of the muffins with plain caster sugar, and the other half with a mixture of cinnamon and caster sugar. 

These cute little doughnut muffins are fun to eat!

Which one do you prefer? With plain sugar? Or with Cinnamon-Sugar?

As can be seen from the photo above, I did not dip the whole muffins in the butter, but only the top, then roll that top part in the sugar, as I do not want overly sweet muffins, and these are already sweet with the rolled-on sugar on the top.

We love the cinnamon-sugar, though the plain ones are really nice too! These doughnut muffins have soft and tender crumbs, lovely for tea-time treat. Especially nice when eaten while still warm.

Jam-Doughnut Muffins
1/2 cup milk
scant 7 tablespoons corn or other vegetable oil, plus more for greasing
1 large egg
1/2 teaspoon vanilla extract
1-1/3 cups self-rising cake flour
1/3 cup superfine sugar
12 teaspoons strawberry jam
scant 1/2 cup unsalted butter
1/2 cup granulated sugar
1 incredibly well-greased or nonstick 12-cup mini-muffin pan

Preheat the oven to 375F.
With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 1/3 cup sugar to combine (just); the lumps don't matter and if you overbeat, the muffins will be tough. Spoon the mixture into each muffin cup so that its just under a third full. Then with a teaspoon add a dollop of strawberry jam - about the size of a fat lima bean- then top with more muffin mix so that the cases are just about full.
Put them in a preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
Meanwhile, melt the butter slowly in a thick-bottomed pan, and lay the remaining sugar out in a wide, shallow bowl. As soon as the muffins are ready, remove them from their cups, dip them in the butter, and roll them in the sugar. Eat warm.


Do stop by Lena of Frozen Wings and Zoe of Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking based on a theme, Christmas Theme : Biscotti. Yup, Chrismas is just round the corner! Biscotti is great to munch during this festive season, and they make lovely gifts for this season of sharing! Bake any biscotti recipe and please do join us by linking your post to our linky which will start on 11th till 222nd December. Everyone is welcome to join us! Only current post please.


A friendly reminder when linking to our blog hop :
1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (JoyceLena or Zoe)
2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

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Wednesday, November 19, 2014

Blueberry-Orange Bundt Cake

Bake #44 at The Home Bakers (THB), Blueberry-Orange Bundt Cake, is selected by Diana of Domestic Goddess Wannabe.

A lovely cake made with cream cheese and butter, flavoured with orange juice and zest, it has a whole cup of yoghurt, and is dotted with fresh blueberries all over. I have reduced the sugar and the sweetness turns out just right. 

The cake bakes up really moist, with dense but soft, almost velvety crumbs. 

A slice is perfect with a cuppa tea! I've really enjoyed this cake.

For the full recipe and instructions, please visit the host of this bake, Diana of Domestic Goddess WannabeTo view other members' bake, please visit The Home Bakers (THB).

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