Plum, Rosemary and Brandy Cakes
Makes three 4½-inch round cakes
Note: This recipe was inspired by Adrian Richardson's "The Good Life."
3 to 4 small plums
1/4 cup brandy
2 tablespoons dark brown sugar, lightly packed
1 1/2 cups plus 1/2 tablespoon all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons fresh rosemary leaves, finely chopped
9 tablespoons butter, at room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs, at room temperature
2 tablespoons buttermilk
Powdered sugar, to garnish
1. Pit plums; cut into 1/2-inch thick slices. Toss in a bowl with brandy and brown sugar. Let the plums sit in the liquid for at least 1 hour.
2. Preheat oven to 350 degrees. Grease and flour three 4 1/2-inch round springform cake pans.
3. In a bowl, whisk together flour, baking powder, salt and rosemary.
4. Using a stand mixer, beat butter and sugar on medium until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition.
5. Reduce speed and fold in the flour mixture in 2 additions, alternating with buttermilk. Mix until incorporated, but do not overmix.
6. Divide batter evenly between pans, smoothing tops.
7. Strain plums, reserving brandy juice. Arrange plum slices on top of the batter.
8. Bake about 40
9. Cool cakes 10 to 15 minutes on a wire rack before unmolding. Sprinkle with powdered sugar.
-- Stephanie Shih, Desserts for Breakfast blog