From: Woman's Day US
Yields:
10
Prep Time:
40 mins
Total Time:
2 hrs
Cal/Serv:
325
Cornmeal adds texture and complexity to this sweet summer cake.
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Ingredients
- 1/4 cup fresh orange juice
- 1 tsp. orange zest
- cup sugar
- 3/4 cup sugar
- 1 1/2 lb. plums
- oil
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup buttermilk
Directions
- Step 1Heat oven to 350 degrees F. Place the orange juice and 1/3 cup sugar in a large saucepan and cook over low heat until the sugar melts, 2 to 3 minutes. Bring the mixture to a boil, then reduce heat and simmer until the mixture is syrupy, 2 to 3 minutes more. Remove from heat, add the plums and zest, and set aside, tossing occasionally, until cool.
- Step 2Oil a 9-inch round cake pan. Line the bottom of the pan with parchment, then oil the parchment.
- Step 3In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
- Step 4Using an electric mixer, beat the butter and remaining 3/4 cup sugar in a large bowl on medium-high until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in the eggs one at a time, then the vanilla.
- Step 5Reduce mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk, beating just until incorporated.
- Step 6Working in concentric circles from the center, arrange enough plum slices, overlapping slightly, to cover the bottom of the pan. Spoon the juices from the bowl over the top.
- Step 7Cut the remaining plum slices into 1/2-inch pieces and fold into the cake batter. Spoon the batter over the plums in the pan. Bake until the cake is light golden brown and a wooden pick inserted in the center comes out clean, 65 to 70 minutes.
- Step 8Let the cake cool for 10 minutes. Run a butter knife around the edges of the cake to loosen it from the pan. Place a platter over the top of the pan and invert. Peel off the parchment.
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