By Good Housekiping
Cornmeal adds texture and complexity to this sweet summer cake.
Total Time:
Prep:
Level:
Moderate
Yield:
10 servings (cost per serving of $0.62)
Serves:
10
Ingredients
- ¼ c. fresh orange juice
- 1 tsp. orange zest
- ⅓ c. sugar
- ¾ c. sugar
- 1½ lb. plums
- oil
- 1½ c. all-purpose flour
- ½ c. yellow cornmeal
- ½ tsp. Kosher salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ c. unsalted butter
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. buttermilk
Directions
- Heat 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.
- Oil a 9-inch round cake pan. Line the bottom of the pan with parchment, then oil the parchment.
- In a medium bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
- Using 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.
- Reduce mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk, beating just until incorporated.
- Working 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.
- Cut 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.
- Let 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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