Old world plum cake…

I have needed that sense of “home” lately. You know that moment when you wake up, walk out to your kitchen to make some coffee, look out into your space, and that feeling of “home” washes over you? The smells, lights, space, and sounds, all come together in some sort of sensory harmony that somehow cues you that…your world…right now…is alright.  We are getting there, but our space still wants for more…you know boxes in the corner can be awfully discordant. It is amazing how long it takes for us humans to adapt to change, to find our due north again.

So, my remedy to this has been to bake.  Bake bake bake. That is what the women in my family have always done when their axis gets shifted. My grandmother baked bread, my mom made Swedish pancakes. I thought this old world plum tart would help bring some sense of tradition and gravity to my day today. The plums are so tart, balancing out this sweet, simple butter cake.

Happy birthday to the women who was my due north.  Thank goodness that the kitchen is such an amazing compass.

Old world plum cake…

(adapted from Lorenza de’ Medici)

2 ½ cups flour

2/3 cup organic cane sugar

3 eggs

2/3 cup unsalted butter (melted) (plus more for pan)

zest of one lemon

½ tsp ground cardamom

1 tsp baking powder

1/3 cup milk or plain yogurt

3 plums

Preheat oven to 350 degrees. Butter a 9-inch springform pan. Quarter plums and remove pits.  Slice very thinly.Combine all dry ingredients.  Combine all wet ingredients.  Add dry to wet and mix until batter is smooth.

Pour mixture into pan. Arrange plum slices into concentric circles on top of the batter. Sprinkle the top with sugar and it will make a nice sweet crust to house the moist cake. 

Bake until a toothpick comes of clean, about 50 minutes.  Careful not to over bake, the cake will get very dry. I tested mine every couple minutes towards the end,  just to make sure.

Eat together, toast to each other, and share!


One response to “Old world plum cake…

  • Lisa Ruminski

    Beautiful tribute, Chandra! I started making Pflaumenkuchen from Eddie’s German mother’s recipe last summer. It takes him back to his childhood, and is, as you say, a beautiful combination of sweet and tart.

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