Recipe by Lindsay Berhane
½ lb Verry Cherry Plums, pitted and sliced ¼" thick
1 tbsp raw sugar (can use granulated instead)
1 cup all-purpose flour
½ tsp baking powder
½ tsp kosher salt
¾ cup granulated sugar
1 egg
½ cup whole milk
½ cup high-quality extra virgin olive oil
Caramel
4 tbsp unsalted butter
¾ cup light brown sugar
Prep Time: 30 min
Cook Time: 1 hr
Servings: 8
1 Preheat oven to 350° F.
2 Toss sliced cherry plums and raw sugar in a bowl and let them sit at room temperature for at least 15 minutes to macerate (release juices).
3 Meanwhile, in the bowl of a stand mixer or a large bowl with space for hand beaters, combine egg and granulated sugar. Mix on medium-high speed for 5–10 minutes until whipped and light in color (should form soft ribbons when you lift the whisk up). In a separate bowl, combine milk and olive oil. In a separate medium bowl, whisk together flour, baking powder, and salt. Add dry ingredients and wet ingredients in 2 alternating additions, mixing for about 30 seconds in between additions until all ingredients are well incorporated. Set aside.
4 Spray a 9" x 2" cake pan or skillet with cooking spray. Place cake pan on low heat on the stove top, and melt the butter and brown sugar, stirring until combined, about 1–2 min. Strain out the juices from the bowl of sliced plums and add the juices to the caramel in the cake pan, whisking to combine. Then, arrange the sliced plums in the bottom of the cake pan, nestling them in the caramel sauce. Next, pour the cake batter over top to cover.
5 Bake in middle rack of the oven for about an hour, or until a toothpick inserted in the middle comes out clean.
6 Let cool for 1 hour. Once the cake is cooled, but bottom is still just slightly warm, run a small knife around the edge of the cake pan to loosen the edges. Flip the pan upside down onto a plate or cake stand and gently lift up. Top with freshly sliced cherry plums if desired. Enjoy!
To learn more about The Flavor Tree Fruit Company, visit flavortreefruit.com
