Like summer, the stone fruit season is fast and furious. From the moment the mercury climbs we start salivating for the sweet taste of peaches, nectarines, pluots, and plums. Great for snacking, baking, and even grilling we can’t get enough of the flavors of summer. Below is our take on a plum cake by Marian Burros that was published for years in the New York Times recipe section. The hint of lemon and the sweet taste of plums sing in this recipe. We loved it so much and it was so simple. This recipe can easily be adjusted for peaches, nectarines, cherries, and even rhubarb! We have also included our recommendations for making it gluten-free. And of course, all of our ingredients including the plums (from FruitShare.com), are 100% organic! Enjoy.
3/4 cup organic sugar
1/2 cup organic butter (bakers use unsalted but we used salted and it was just fine)
1 cup organic flour (**gluten-free substitute 1/2 cup almond flour, 1/2 cup gluten-free blend flour, and 1 tsp xanthan gum)
1 tsp baking powder
1 pinch of salt
1 tsp lemon zest
2 organic eggs
4-8 halved and pitted plums (or pluots, nectarines, peaches, or 1 1/2 cups rhubarb diced)
1T sugar for sprinkling on top
cinnamon to taste
Cream sugar and butter in a bowl. Add flour, baking powder, salt, eggs, lemon zest, and beat well. Spoon batter into a springform pan. Place the halved pitted plums skin side up on top of the batter. Sprinkle with 1 T sugar and cinnamon as desired. Bake at 350 for approx. 50-60 minutes. Cool, sprinkle with powdered sugar, serve plain or with fresh whipped cream.