Plum cake with candied walnuts

Fresh plum-cake, studded with candied walnuts….yum.

A few days ago Billy came home with a big box of the most incredible produce. A client of his goes to the farmers market once a week to pick up her box of produce and she was so sweet to grab one for us too.

I searched TasteSpotting for plum recipes, and found the most amazing plum-cake on the blog “Cream Puffs in Venice.” I did make a few changes, to match the ingredients on hand, like replacing almonds with walnuts.

Walnuts coated with butter and brown sugar are dotted across the top.

The aroma is wonderful. Between the plums, lemon zest and lemon juice, you’ve got tart and sweet balanced perfectly.

This cake would be perfect with any firm fruit. I can’t wait to make it with apples and maybe add a maple glaze.

Enjoy!  ~Caroline

Here’s what you’ll need:

1/2 cup (4 fluid ounces) vegetable oil
1  1/2 cups  unbleached all-purpose flour, plus more for the pan
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 large egg
1/2 cup (4 fluid ounces) half-and-half or whole milk
Finely grated zest and juice of 1 large lemon
1/2 cup  sugar

1/2 cup light brown sugar plus 3 tablespoon for coating the walnuts

1/4 teaspoon vanilla extract
4 to 8 plums (any variety), , halved and pitted but not peeled
1/2 cup rough chopped walnuts
2 tablespoons unsalted butter, at room temperature

Directions
1. Preheat the oven to 375°F (190°C). Lightly butter an 8- or 9-inch springform pan. Dust the pan with flour and tap out the excess.
2. In a large bowl, whisk together the flour,  baking powder, and salt. In a separate bowl, combine the oil, egg, half-and-half, lemon juice and zest, the 1/2 cup  sugar, 1/2 cup light brown sugar and the vanilla extract. Whisk to blend thoroughly. Add the wet ingredients to the flour mixture and whisk until just combined.
3. Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top of the batter. In a bowl, combine the walnuts, the 3 tablespoons sugar, and the butter and mix well. Dot the walnut topping over the cake.
4. Bake the cake until the topping is golden brown and a tester inserted in the center of the cake comes out clean, about 40 minutes. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or, at room temp its delicious too!

Plum cake with candied walnuts

Ingredients
  • 1/2 cup (4 fluid ounces) vegetable oil
  • 1 1/2 cups unbleached all-purpose flour, plus more for the pan
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1/2 cup (4 fluid ounces) half-and-half or whole milk
  • Finely grated zest and juice of 1 large lemon
  • 1/2 cup sugar
  • 1/2 cup light brown sugar plus 3 tablespoon for coating the walnuts
  • 1/4 teaspoon vanilla extract
  • 4 to 8 plums (any variety), , halved and pitted but not peeled
  • 1/2 cup rough chopped walnuts
  • 2 tablespoons unsalted butter, at room temperature
Instructions
  1. Preheat the oven to 375°F (190°C). Lightly butter an 8- or 9-inch springform pan. Dust the pan with flour and tap out the excess.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the oil, egg, half-and-half, lemon juice and zest, the 1/2 cup sugar, 1/2 cup light brown sugar and the vanilla extract. Whisk to blend thoroughly. Add the wet ingredients to the flour mixture and whisk until just combined.
  3. Pour the batter into the prepared pan. Arrange the plum halves, cut side up, on top of the batter. In a bowl, combine the walnuts, the 3 tablespoons sugar, and the butter and mix well. Dot the walnut topping over the cake.
  4. Bake the cake until the topping is golden brown and a tester inserted in the center of the cake comes out clean, about 40 minutes. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the ring from the pan and place the cake on a serving platter. Cut into wedges and serve warm or, at room temp its delicious too!

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2 Responses to Plum cake with candied walnuts

  1. Melynda says:

    I cannot even imagine how good this was (I KNOW it was all gone in one day!)…I love plums. I’ll have to try it once I get this working thing down a little better!

  2. J P says:

    Now you KNOW I’m going to try this one, Caroline! It looks awesome!…:)JP

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