Happy birthday to me! I was going to coffee this morning at a friend’s house, and I said I would bring cake. Gotta use those plums! This is my favorite plum torte recipe; you can find it here on my blog. It’s a mash-up of NYTimes, Smitten Kitchen, and Food52. My take on it subs in cornmeal for part of the flour.
Someone mentioned to me that the plums don’t sink as much if you put them cut side up, that the plums turn into a glaze with all that sugar and cinnamon. So I tried it yesterday. (No picture, sorry.) The plums didn’t sink in as much, true. But it looked more like a cake with plums on it, rather than a plum infused cake. Would that make a difference in the taste and texture?
I wanted this morning’s torte to be perfect, so we had to taste it. For science. I knew I had enough plums for two cakes, and I would bake a second torte whichever way I liked better.
Cut side down was the clear winner. All that juicy goodness goes into the torte, instead of sitting on top. I baked another one last night. Here’s this morning’s torte, with yogurt/fruit/nut parfaits, and candied bacon (on the green plate).
The things I do for science!
PDXKnitterati 