I never really know what my next post is going to be. It is usually guided by the season of the moment but apart from that, I get my ideas from just about anywhere. Like last fortnight, when one of the total five readers that this blog has, asked me for a plum and frangipane cake, I was more than ready to oblige. And then Ma pointed out that it's been a while since I had baked a cake. Considering she is also among those five readers, I couldn't put it off any longer!
So, on 'popular demand', I made a plum coffee cake. And no, a coffee cake has no coffee in it, it is just meant to be had with a cup of coffee!!
Cakes like this one are my favourite cakes to bake and you will see versions and adaptations of it in the recipe index. It is seasonal and so simple that all it requires is a hand whisk and two bowls, one each for the dry and wet ingredients. Once you have all the ingredients in front of you, it doesn't take more than ten minutes before you can pop it in the oven.
This is a simple cake that is given character with ground almonds and orange juice. It has no butter but uses a yoghurt-oil mixture that yields a super moist cake. The best part of the cake is its topping. The plums are sprinkled with sugar before baking. This ensures that the fruit cooks during baking and goes all soft and roasted and it releases all its beautiful juices that makes it just the perfect accompaniment for that cake beneath it.
While the fruit cooks, the sugar sprinkled on top caramelises to make this dark, slightly crunchy crust that contrasts beautifully with the vibrant, moist cake inside. You don't need to serve this cake with anything, just maybe a cup of coffee.
This is such a flavourful cake that has this beautiful, rustic charm about it that I can see you enjoying it as much as we did.
And if you have any ideas for future blog posts, I am always listening! Have a great week ahead!!