Fresh Plumbs
Well, what do you do with plums, other than eat them? One thing, not to do, is to leave them on the counter until they go moldy, which is what happened to the first batch I got from my CSA. So, I was bound and determined not to let that happen again.
I almost took the plums that had gone soft and hadn’t gotten moldy, and tried to make plum jam, but I didn’t have pectin, and I didn’t have the time, so decided to just cook the plums that hadn’t gone bad.
So, I read all my cook books, but could find nothing that I wanted to make with plums, so I asked my friend, Chris, to send me what she had. She found one called Swiss Plum Cake, along with a bunch of other ones, that sounded closest to what I wanted to do with the plums, and didn’t call for me to make them into plum jam, which seemed like a waste.
Plums in the batter
It seemed like an easy thing to make. It called for 1 egg, I used three, because I was going to make it with non-wheat flour. I took the three eggs, mixed with 2 tablespoons of honey and 2 tablespoons of my home made yogurt and mixed them together
Then I took 1 cup of King Arther Gluten free flour and 1/2 cup of coconut flour, and mixed them in with one teaspoon of baking soda and a pinch of sea salt. Then I added 6 tablespoons of melted butter, and cut up the plums. The recipe called for 2 pounds, but I just put all the plums I had into the batter, after I poured it into the pan. The last touch was to drizzle honey on top.
Finished cake
I baked it at 375F for 45 minutes.
I wasn’t sure what it was supposed to look like, and I wasn’t sure what it was supposed to taste like, but it tasted fine, a little tart and not too sweet, which I liked.
My sweetie ate it nearly all up and called it a “keeper” so, that is a good sign. If I get more plums, I’ll make it again. That is the problem, however, with making things with fruit in season, that when the season is gone, so is the dish, until next year.
