What happens when you cross Plum Cake and Crumb Cake? This.
Plum Crumb Cake
20 plums, halved and pitted
5 eggs (extra large or large)
1 cup sugar
1 tsp. vanilla
1/4-1/2 tsp lemon extract (or lemon rind)
2 cups flour (9 ounces, preferably–for a really tender result–use 2 ounces potato starch and 7 ounces all-purpose flour, but using 2 cups of all-purpose flour is fine)
1 tsp. baking powder
8 ounces margarine (salted Earth’s Best works well here) or 6 ounces corn oil plus 1/4 tsp. salt
The best way to make this is a bit of a patchke. So here is an easier way: Whip the eggs and sugar until light and sugar is dissolved. Add the vanilla and lemon. Meanwhile, in another bowl, combine the oil or margarine, flour, salt (if not using salted margarine), and the baking powder until you have an evenly mixed paste. Combine the eggs and the paste, beating well until completely combined (first add some egg to the flour mixture to lighten it, then add more, and then combine everything). Put batter into two greased square pans and top with the plum halves. Make the crumb topping and put over the top as instructed below.
Note: this batter was based on a recipe for pound cake by Nick Malgieri that called for (1) beating egg yolks and sugar; (2) beating flour and butter together to form a paste in another bowl; (3) combining the yolk mixture with the flour paste; (3) whipping egg whites with 1/4 tsp. salt; and then (5) combining the whipped whites with the batter and beating for 5 minutes on medium low speed. The original baking temperature/time was 325 degrees for an hour (9×5 loaf pan).
1 cup butter, margarine or Crisco
1 1/3 cups brown sugar
2 cups flour
1 1/2-2 tsp. cinnamon
Combine and squeeze together into clumps. Sprinkle clumps over batter in pan.
Bake at 375 degrees for 25-30 minutes, or 350 degrees for 35 minutes.
Tags: plum cake