This is another of Chef Anna Olson's recipes.
1/2 C butter
1/2 cup sugar
5 Tbsp brown sugar (2 Tbsp + 3 Tbsp for topping)
2 eggs
2 tsp lemon zest
1/2 tsp vanilla extract
1/4 C buttermilk
1 C AP flour
3/4 tsp baking soda
1/4 tsp salt
4 black or red plums, each sliced into 6 wedges
Preheat oven to 350F.
Cream butter and sugar and 2 Tbsp brown sugar until fluffy.
Beat in eggs, orange zest and vanilla.
Stir in buttermilk.
In a separate bowl, sift together flour, baking soda, and salt. Add to butter mixture and incorporate.
Spoon batter evenly into 12 greased miffin tins. Place 2 plum wedges in the centre of each cake, and press gently, so as not to press the plum all the way to the bottom of the tin. Sprinkle tops of plums with the remaining 3 Tbsp brown sugar.
Bake for 15 - 20 minutes, until cake is golden brown around the plums.
Cool for 10 minutes before removing from tin.
Notes
I didn't have buttermilk, so added vinegar to 1% milk. It started to curdle, so I closed my eyes and turned the KA to high. Was OK once I added the flour.
I used small Italian plums, so only cut them in half, then added another small wedge in the middle.
The batter didn't seem like much in the pans, but it rose and was fine.
Try to sprinkle the brown sugar evenly over the tops. Use your fingers, not a spoon like I did. I was tempted to add a bit of cinnamon, but I liked the 3 I ate just fine without it.
I froze them in individual bags so we can take them to work for lunch. Otherwise, I would have eaten them all.
1/2 C butter
1/2 cup sugar
5 Tbsp brown sugar (2 Tbsp + 3 Tbsp for topping)
2 eggs
2 tsp lemon zest
1/2 tsp vanilla extract
1/4 C buttermilk
1 C AP flour
3/4 tsp baking soda
1/4 tsp salt
4 black or red plums, each sliced into 6 wedges
Preheat oven to 350F.
Cream butter and sugar and 2 Tbsp brown sugar until fluffy.
Beat in eggs, orange zest and vanilla.
Stir in buttermilk.
In a separate bowl, sift together flour, baking soda, and salt. Add to butter mixture and incorporate.
Spoon batter evenly into 12 greased miffin tins. Place 2 plum wedges in the centre of each cake, and press gently, so as not to press the plum all the way to the bottom of the tin. Sprinkle tops of plums with the remaining 3 Tbsp brown sugar.
Bake for 15 - 20 minutes, until cake is golden brown around the plums.
Cool for 10 minutes before removing from tin.
Notes
I didn't have buttermilk, so added vinegar to 1% milk. It started to curdle, so I closed my eyes and turned the KA to high. Was OK once I added the flour.
I used small Italian plums, so only cut them in half, then added another small wedge in the middle.
The batter didn't seem like much in the pans, but it rose and was fine.
Try to sprinkle the brown sugar evenly over the tops. Use your fingers, not a spoon like I did. I was tempted to add a bit of cinnamon, but I liked the 3 I ate just fine without it.
I froze them in individual bags so we can take them to work for lunch. Otherwise, I would have eaten them all.
Practice safe lunch. Use a condiment.