At the moment I am struggling with the sad irony that although I have been using the phrase “I need a vacation” for the past several months ad nauseam, integrating back into reality after returning from one is making me much, much crankier than I was when I was simply overworked. It’s hard enough to get myself to work on any given day throughout the year, it’s even harder to do so in the summer when every day feels like it should be a vacation, but at this point it’s nearly impossible. The last three mornings there has been a 50% chance I might not make it in, on that particular day or maybe ever.
One thing I’ve been more than happy to get back into is my little kitchen that could. Despite suffering from prolonged jet lag (I mean, it’s a five hour time difference, not 12, is it normal to still be exhausted? Is this part of aging, where jet lag and hangovers take four days to bounce back from??) I managed to spend some quality time wearing an apron last weekend. I conquered both sweet and savory, and while I’ll get around to sharing the fantastic Moroccan meatballs I cooked up, this lovely summer plum cake just felt like it needed an audience immediately.
Given the aforementioned jet lag, I was looking for something a little less, shall we say, involved to make that didn’t include tempermental pie dough, fitting sheet cakes together or taking three taxis just to find gum arabic the weird rock version (yup, true story). The only things this recipe required of me were four plums from the grocery store (and to be honest, a cake like this will hide even a mediocre plum pretty well, though a sweet juicy one is always preferred) and about 30 minutes of standing up which was just the amount of activity I had it in me to contribute.
I’ve eaten a lot of these quick and easy summer cakes which consist of a simple buttery batter and large chunks of ripe fruit. They are easy to make, don’t require the best fruit on earth, and the part where the fruit meets the cake gets nice and custardy. This version is kind of a fun Italian twist on the classic, incorporating polenta (or semolina if you prefer), which makes the texture a little courser and more rustic. It’s a great way to use up fruit, and a perfect addition to a summer barbeque, or just your kitchen counter, as the case may be.
Note: Make sure your cake pan is at least 2 inches high, unless you're in the mood for a thorough oven cleaning and perhaps a visit from the fire department- this cake will rise a lot. It's a good idea to put a cookie sheet in the bottom of the oven just in case anyway.
Also: If you are focused on beauty, don't put your plums right up against the edge of the pan so the batter can rise around them.
Warning: My cake took about 10-15 minutes extra to bake all the way through, so just test until your toothpick comes out clean.
Lastly: Feel free to substitute 6 quartered figs or 1/2 cup of cherries in place of the plums.
Ingredients
- 1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of kosher salt
- 13 tablespoons butter, softened
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 4 plums, cut in half and pitted
- 2 tablespoons packed light brown sugar
Instructions
- Preheat the oven to 350°F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
- In a small bowl, toss the cornmeal, all-purpose flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon and vanilla. Add the dry ingredients and blend until just combined.
- Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
Notes
From The Tucci Cookbook
