Shortbread Red Plum Cake Recipes

FRESH PLUM KUCHEN

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

SHORTBREAD PLUM TART WITH HONEY AND CINNAMON

Steps:

• In a food processor, process 1 cup sugar until powdery and fine, about 1 minute. Add flour, cinnamon and salt; pulse to combine. Add butter and pulse until mixture resembles bread crumbs. Add egg and 4 egg yolks, and pulse until mixture comes together. Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
• In a small saucepan, combine plums, 1 to 3 tablespoons sugar (this depends on how sweet your plums are), cinnamon, honey and rosemary sprig, if using. Simmer until jammy and thick, 15 to 20 minutes, stirring occasionally. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
• Heat oven to 350 degrees. Grease an 8-inch springform pan and place it on a rimmed baking sheet to catch any butter leaks.
• Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spoon plum compote on top of dough, leaving 3/4-inch border around edge.
• Roll second piece of dough into an 8-inch circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
• In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 minutes, then run a butter knife around the inside edge of the pan and unmold from ring. Cool completely and serve.

SHORTBREAD RED PLUM CAKE

Steps:

• Preheat oven to 350°F Butter or coat with cooking spray a 13x9 inch baking dish.
• For the crust: In a food processor, add all the ingredients and pulse a few times. Pat the crust into the bottom of the prepared dish. Bake for 10-12 minutes or until golden brown. Let cool.
• Cut the plums in half and remove the pit, cut the bananas in small slices, sprinkle with a Tb of sugar, set aside.
• For the Cake: Mix the flour, cornstarch, baking powder and salt together and set aside.
• In the bowl of stand mixer (or hand held mixer), cream the butter and sugar. Add the eggs, one at a time and beating well, scraping the bowl if necessary, after each addition.
• Add the flour mixture, alternating with the buttermilk. Spread the batter over the shortbread base. Place the plums and bananas (if using) on top of the cake in rows of 4 or so, depending on their size. Do not worry if they seem to stick out, the batter rises around them. Bake for 50-55 minutes. Ready!