Plum Cake

This delicious dish could be called a cake, pie or cobbler. I'm sure this is a dessert my grandmother made, it is old fashioned goodness. It is simple, it is ordinary, it is perfect.

It comes from Dorie Greenspan's, Baking From My Home to Yours (my all time favorite cookbook). 

Jess requests this for her birthday every year. It really needs to be enjoyed more than once a year!

Plum Cake

2 pounds ripe but firm plums, pitted

1 1/2 cups sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon ground coriander

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 stick butter cut in 4 pieces

Heat oven to 350.

Cut each plum into 6-8 pieces and toss into a bowl. Add 1/2 cup sugar, cinnamon, ginger and coriander. Stir to combine. Let sit while you prepare the batter. The plums will give up a bit of juice and form a syrup.

Put the remaining 1 cup sugar in a bowl. Add flour, baking powder and salt. Stir to combine. Add the milk and extracts and whisk till you have a smooth batter.

Put the butter in a 9x13 Pyrex or Stoneware baking dish. Put in oven and let  the butter melt--about 5 minutes. Remove hot pan from oven, whisk batter one more time and pour over melted butter. It will probably set around the edges. Scatter the plums evenly over the batter and drizzle any remaining syrup. Bake for 40-50 minutes or until the top is golden and a thin knife inserted into the center of the cake comes out clean. Cool for at least 20 minutes, or let cool to room temperature. Serve with vanilla ice cream. This dessert is best if eaten the day it is prepared--but I must say that a leftover piece tasted very good for breakfast. I just look at it as fruit and milk. Perfect way to start a day!
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