Thursday, June 20, 2013

Honey Plum Cinnamon Cake ~




Last Saturday, June 15, I drove into town specifically to go to our Farmers Market.  I'm always happy to go and hopeful to find some goodies.  I picked up fresh farm eggs, and delicious little red plums from Dr. D's; there was also a young newcomer to the market place that also had fresh eggs and zucchinis - which I did get his last dozen of eggs and a few zucchinis :)  The real surprise was another newcomer that showed up just as I was getting ready to leave.  They also had fresh eggs (not the surprise-ha) - the fresh goats milk was and I did purchase a quart.  With my goodies in hand I drove home by way of Cottage Bakery.  :D  With only enough left to purchase an apricot scone - and that I did.  Very tasty ~  The goat's milk was such a surprise - oh my goodness!  It was ice cold, sweet and delish! WOW Not anything like what you'd find at the grocers; I'll be back!

Now for the reason you may have stopped by ~ I wanted to do something different with the plums than just eat them, though I was doing that also.  :D  I've seen recipes over the years using plums in cakes or tarts and not just sweets but in savory dishes.  Today was a sweet and I looked on line searching for a recipe I would like to try.

And the winner was .  .  .   Honey Plum Cinnamon Cake ~


While looking for the perfect recipe I happened along this lovely little blog called Rhubarb & Rose there it was Honey Plum Cinnamon Cake.  The only thing I did different was make it gluten free; and Rhubarb & Rose posting was beautifully done.

Honey Plum Cinnamon Cake

Pre-heat oven 350F / 180C and prepare an 8" round spring form pan by lightly buttering and lining with parchment.
I lined mine as pictured parchment didn't need to be as high but I didn't know at the time what to expect.


Definitely over kill :D and worth using with the recipe ~

Ingredients needed:

200g unsalted butter (that is 7/8 or 1 cup minus 2 Tbsp) or something like that
1/2 C Castor sugar (very fine sugar - or you can mill it in spice or coffee grinder)
1 C flour or gluten free flour*
2 tsp. cinnamon
4 Tbsp raw honey (set honey as listed in org. is thicker) I used raw but not as thick
4 large eggs
4 ripe plums, stoned and quartered - I used smaller and halved

For glaze:
1 Tbsp honey
1 Tbsp butter
1  tsp. cinnamon

So pre-heat oven and line tin.  Cream together butter and sugar until fluffy.  Beat in flour, honey, cinnamon and eggs.* When all incorporated put into prepared tin - add cut plums on top.  Bake 20-25 minutes.  Brush with glaze toward end of baking.  Remove from oven, cool; then brush over with more glaze.


For an added bit of lovely, whip up whole cream with a drizzle of honey.



Slice it up, do a dollop and pour a delicious glass of ice cold goat milk - making sure you find a great goat farmer that is.  :)



*The best GF flour mix here you can't tell the difference from the Art of Gluten Free Cooking.

Gluten Free Flour Mix

1 1/4 cups brown rice flour
1 1/4 cups white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant xanthan 


* On the eggs - you noticed that this recipe didn't call for baking powder etc.  I think if I wanted to have it a little lighter or rise a bit more I think I'd try separating the eggs and peak the whites and fold them in.  Maybe ~ Mean while adding them in one at a time alternating with dry you could probably do.  LOL Just some things I was thinking.  Just enjoy!

FYI - Links of possible interest:

Goat Milk Everything

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