Thursday, October 10, 2013

Lemon Thyme Plum Cake

Okay.  For those of you who read my blog on a regular basis, you will notice that this cake is really just a reproduction of the olive oil cake I made a few months back.  I got these gorgeous plums from the market the other day and was trying to think of different ways to incorporate them into a dessert.  Actually, my first thought was to to try and make some homemade plum brandy but I didn't have enough plums or the patience for that.  I also have been looking for any excuse to make some version of the olive oil cake again because it is that delicious! 

For all my Ohio readers... enjoy the weather out there this weekend because it's going to be perfect!  Can I please just live in October for the rest of my life?!?!  

When I bake, I like to lay out all of my ingredients at the beginning.  Grease and flour your pan(s).

Sift the dry ingredients

Add eggs to mixer

Then sugar

Beat for about 2 minutes until pale yellow

Zest the lemon

Chop the thyme

Add lemon and thyme to wet ingredients

Add the dry ingredients and mix until combined

Pretty little plums

Slice in half and remove the pits

I had smaller plums so if you are using the bigger kind, quarter them instead

Out of the oven

This is actually the cake inverted.  The plums sink to the bottom. Let cool completely before serving  At least 2-3 hours.

This recipe made one 9-inch pan and still had some batter left over.   I poured the remaining batter into two mini spring form pans.  They made the prefect individual size cakes, perfect for two people (or one very hungry person) to share. 

Lemon Thyme Plum Cake

Preheat oven to 325 degrees
2 cups flour
1/2 teaspoon kosher salt
1/2 teaspoon  baking soda
1/2 teaspoon  baking powder
3 eggs
1 3/4 cup sugar
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
1 1/2 teaspoon  vanilla
1 tablespoon lemon zest
2 T. plum brandy
10 plums

Grease and flour a round 9 inch cake pan.  I also had 2 mini-spring form pans I used for individual cakes.

In separate mixing bowl, sift flour, salt, baking soda and baking powder together.  Set aside.  In standing mixer, beat eggs and sugar together with whisk attachment until combined.  Slowly add olive oil, milk, vanilla, lemon zest and thyme.   Gradually add in the dry ingredients and mix until combined.  

Pour batter into prepared pans and place desired amount of plums on top.  They will sink when cooking.  Bake in oven until golden brown and a cake tester comes out clean.  About 30 minutes. (When the center is no longer "jiggly", the cake is done).   Loosen the edges with a knife, take out of pan and cool completely.  Dust with powder sugar and top with honey vanilla whipped mascarpone.  

Honey Vanilla Whipped Mascarpone

1/4 cup heavy cream
1/4 cup honey (I prefer raw)
1/2 cup mascarpone cheese
1 1/2 teaspoons  vanilla 

Whip cream, honey, mascarpone and vanilla on high until very light and fluffy.  Top cooled olive oil cake with scoop of whipped mascarpone.  

1 comment:

  1. We had a plum tree at my childhood home, so I love anything plum! (It must be the nostalgia) This cake looks delish, and I love your food styling in the first photo!


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