After a couple of busy months spent traveling, hosting friends, and indulging a bit too much, I’m putting myself on a month-long dairy fast. But first, let’s talk plum cake.
Few desserts conjure equal parts comfort and intrigue. Unlike a torte, macaroon, or flan, the name immediately puts you at ease (even if like me, you initially have no idea what it is). I came across this recipe last summer when bloggess extrordinaire Heidi Swason (of 101 Cookbooks)was promoting her new book. Even before reading the list of ingredients, I became enamored with the word, scribbling it down in absentminded reverie. I am pleased to report that end result is as cozy and as unique as its namesake.
The cake boiled over a bit, so I would recommend putting a pan underneath the pie/tart pan to avoid nuked spillage (and setting your fire alarm off). I subbed dark brown sugar for the raw cane sugar and neglected to add the sprinkling of sugar on top, but thankfully the sweetness and flavor turned out just right. Plumy.
* Note: For dishes that call for less buttermilk (think 1/4 to 1/2 cup), I’ve done a little trick wherein you add some vinegar to regular milk to produce a similar acidity. The taste might be slightly different, but this sort of substitution should lend itself well to this recipe, too.