a super yummy, super easy, early fall cake.
plum cake with compote
1 1/2 cup flour
1 cup sugar
1/2 cup butter, softened
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup greek yogurt
1 tsp grated lemon rind
1 1/2 cup chopped plum, about 3-4 plums
1 cup plum jam
1/4 cup cranberry
1/4 cup port
6 plums, pitted, cut into eights
for cake, preheat oven to 350F. butter a loaf pan and line base with parchment paper.
in a large bowl, combine all cake ingredients except plums and beat with an electric mixer until well combined, about 3 minutes (batter will be quite thick). stir in plums.
spoon batter into prepared pan and bake until tester comes out clean, about 60 minutes. transfer cake to a rack to cool for 30 minutes, remove from pan, discard parchment paper and let cool completely.
for the compote, place all ingredients except plums in a saucepan over medium heat and bring to a boil, stirring occasionally. reduce heat to medium low, add plums and poach in liquid until slightly softened, about 5-7 minutes. remove plums, raise heat and boil sauce down until slightly thickened, about 5-10 minutes. return plums and let cool.
serve cake sliced with compote and whipped cream or creme fraiche.
or, skip the compote and whipped cream completely and eat as is.
(adapted from: lucy waverman, globe and mail)