Sunday is usually a bake day or a cook day for me. I planned to start the morning with Buttermilk Blueberry Pancakes, then set the dough to rise for a Sourdough Bread, bake a Limoncello Plum tart and then Roast Pork. All the ingredients were fine and in order except that I discovered that my remaining cream in the carton went sour! Oh no! I need cream in the Limoncello Plum Tart! I was too lazy to drive a few kilometres to the shops to get cream. I will not make do without the cream.
So I had to get on the net to see what I can make out of the plums. I came across Dinner with Julie's Brown Butter Bliss. It uses plums and I had all the ingredients and look very easy to whip up. It was a custardy batter quickly poured over plums and baked to a crusty gold. This recipe is very good for beginners, almost foolproof. In fact, you can use up any fruits for this recipe. I am glad I found it.
It is a pity that my Limoncello Plum Tart has to wait again. Well, the cake was nice, best serve warm with a dollop of vanilla ice cream.
Plum cake with Burnt Brown Butter
Adapted from Dinner With Julie
6 plums, thickly sliced
168g (3/4 cup) + 2 Tbsp. sugar (or to taste, according to the sweetness of the fruit)
1/2 tsp. ground cinnamon
1/2 tsp ground nutmeg
125g (1/2 cup) butter
2 large eggs
225g (1 cup) plain or all purpose flour, sifted
Preheat the oven to 180 C (350°F) and grease and line an 20 cm (8 inch) cake pan.
Toss the fruits in a bowl with about 2 Tbsp sugar, the ground cinnamon and the nutmeg then spread onto the cake pan.
Melt the butter in a small saucepan and keep stirring it, swirling the pan occasionally, for about 5 minutes or until it turns golden.
Pour the burnt butter into a the mixer. Turn it on medium speed.
Mix the 3/4 cup of sugar into the butter, let the sugar dissolve in the mixture.
When the most of the sugar has dissolved and the mixture is cooler, add the eggs and mix thoroughly.
Then add the flour at the lowest speed. Just mix until even.
Pour the mixture over the fruits in the cake pan.
Bake for 40-45 minutes, until golden and crusty, and the juices ooze from around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.
While I am finishing up for this blog, I can smell the heavenly Roast Pork in the oven. Can't wait!