My grandma’s small farm had a small orchard. A few apricot trees, few apples trees and mostly plum trees.
Several types of plum trees. Some plums ripen during the summer months, some later during the fall.
My favorite ones were the Italian plums. Somehow round, juice and easy to have their stones removed. We had only one Italian plum tree. Well, we still do.
The plums were used to make preserve and cake. Plum cake was so often made in our kitchen everyone learned how to make it, but somehow, with the abundance of cookbooks, food magazines and simple online search the cake got buried under the pile of new tried recipes, pages torn out of magazines, torn cookbooks.
There was nothing spectacular about this cake, a simple sponge cake with big chunks or quarters of plums mixed in the batter.
But it was comforting.
We would gather at my grandma’s house Sunday after the church service and have a big lunch and spend a wonderful afternoon spent with family, laughing, catching up, enjoying good food and a glass of wine from our vineyard and of course, cake.
Browsing through my favorite bread cookbook for inspiration I stumbled upon a yeast plum cake. My mind immediately went back couple of years to out family gatherings.
It wasn’t my family’s plum cake. It was not a sponge cake like the one I knew.
This one called for a yeast and the plums were added on top of the cake.
Now, as you know me I’m pretty adventurous when it comes to yeast. I love trying new things and enrich my baking portfolio.
To make this cake is a little time consuming although I used Red Start PLATINUM instant yeast, but I let the dough has its first rise in the fridge and it took it about 3 hours to double in volume.
While baking the plums start to soften, the juices form a sugary coat on top of the cake and some even run on the sides trapping the moisture inside.
The cake is light, airy and sweet.
Sending love your way,