I found this recipe on the Food and Wine website and just had to try it. A year ago I brought back some plums from Singapore to make a plum-apple pie. This year, I found plums at the Suan Luang Market at Baht 10 apiece (about 30 US cents). They were sour so I thought of putting them in this cake. In the end, baking the cake was easy; the recipe is simple and straightforward. The cake isn’t sticky and gooey because the caramel underneath the plums gets absorbed into the cake, turning it golden. The result is a cake that is lightly sweet, moist, and tender, and the plum flavor tart but mild.
Prep time: 60 minutes (includes cooling time)
Baking time: 55 minutes.
Cooling time: 30 minutes
Servings: 12-16 slices.
3/4 cup sugar
1/3 cup water plus more for washing
2 tablespoons unsalted butter
4-6 medium-large plums, pitted and cut into 1/2 inch thick wedges
1/2 cup crème fraîche* (I made my own as it’s not available in Bangkok)
2 tablespoons low fat milk
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, softened (1 1/2 sticks)
2 large eggs, beaten
Crème Fraîche for serving (Can use whipped cream instead)
*To make a quick crème fraîche, combine 1 1/2 cups milk with 1/2 cup Greek style yogurt and 2 tablespoons sugar in a mixing bowl. Using a stand mixer fitted with the whisk attachment, whip until stiff peaks form. When the whisk is raised, the tips should slightly curl. Set aside in the refrigerator.
Prepare the plums. Preheat the oven to 350˚F/175˚C. In a small saucepan, combine the sugar and water and bring to a boil without stirring. Cook over high heat 5-7 minutes. While cooking, wash down the sides of the pot with a silicone pastry brush dipped in water. Watch the color—the bubbles will begin to turn golden brown. Remove from heat and add the 2 tablespoons butter.
Immediately pour the caramel into a 9×2 inch round metal cake pan, spreading it with a silicone spatula to cover the base. Layer the plum wedges in a circle all around the base of the pan to cover the caramel. You should have 2 rows forming a single layer.
Make the cake. In a medium bowl, whisk 1/2 cup crème fraîche with the milk and vanilla. In the mixing bowl of a stand mixer fitted with the paddle attachment, mix the flour with the sugar, baking powder, baking soda, and salt. Beat on low speed 30 seconds.
At low speed beat in the butter until the mixture resembles moist crumbs, another 30 seconds. Beat in the eggs also on low speed until just incorporated. Beat the batter on medium-high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Reduce to medium speed and beat in the crème fraîche mixture until smooth, about 30 seconds. Scrape the batter over the plums in the pan, and gently spread the batter in an even layer. Pin a wet Magic Cake strip around the cake pan to keep the cake top from doming during baking.
Bake the cake in the center of the oven 55-60 minutes until golden and the cake surface springs back when lightly touched. Remove from heat and remove the Cake Strip. Cool cake in the pan on a wire cooling rack 30 minutes.
To remove the cake from the pan, run a thin blade around the edges to loosen it, then put the serving plate upside down on top. Invert the cake so that the pan bottom is on top. Holding the pan and plate together, gently shake them up and down. The cake will slip down onto the plate. Remove the pan. If a few pieces of plum have stuck to the pan bottom, slip them back into the cake. The plums will look black around the edges but they are not burnt. The color is due to the cooked plum skins. Slice cake into wedges and serve warm or at room temperature with crème fraîche.