As some of the Italian plums bought last week were beginning to look a little soft, I was sorely tempted to make the Crunchy-Topped Whole-Wheat Plum Cake for which Marian Burros published a recipe in the New York Times at the beginning of the month. I even purchased some Irish butter at Trader Joe's for that purpose but then I couldn't bring myself to make a cake so rich that the Man shouldn't be eating and, I knew full well, would eat nevertheless.
I still had The Bread Bible by Beth Hensperger, which I had taken out of the library last week, and as I was desultorily browsing through it, I came across a yeasted plum crumb cake that I thought would do the trick.
The recipe called for buttermilk and sour cream, neither of which I had on hand, but I did have creamy plain non-fat Greek yogurt and I decided to go for it. Naturally, half-way through, I realized that I didn't have a cake pan with a removable bottom either but by then, I was committed and I decided to go with the flow and use whatever pan we had.
Feeling all virtuous and reasonable for renouncing the buttery plum cake, I also decided it wouldn't hurt anybody's health to make the topping Beth recommends. It calls for half-a-stick of butter which equals less than 60 g (or 4 tablespoons), i.e. half-a-tablespoon per serving, and taste-wise, it really makes a huge difference. Of course some of us had many more than one serving but, hey, you only live once!
Ingredients
For the cake
400 g Italian plums, pitted (or enough to cover the surface of the pan)
162 g all-purpose flour
55 g whole spelt flour (Beth only uses all-purpose but I like to throw in some whole-grain whenever I have a chance. If I had had white whole wheat, I would have used that instead)
150 g plain non-fat yogurt (I used the Fage brand which I had bought at Trader Joe's because I like the texture. If you use another brand of plain yogurt, make sure to pick one that contains nothing but milk and live cultures)
50 g sugar
56 g vegetable oil (I used extra-light olive oil)
1 egg
zest of one lime (Beth uses lemon but we didn't have any and besides, I love the complex and exotic taste of lime zest)
pinch of salt
3 g instant yeast (Beth uses 1 tablespoon of active dry yeast)
80 g water
For the cream layer
162 g yogurt (Beth uses sour cream. I looked up yogurt as a substitute to sour cream and saw that it should be mixed with some baking soda. Of course I had no baking soda. For lack of anything better, I beat the yogurt with 5 g of corn starch but I don't think it was a valid substitution)
50 g sugar
8 g all-purpose flour
2 g vanilla extract
For the butter topping
40 g all-purpose flour
57 g cold unsalted butter, cut into pieces
50 g sugar
(Beth also uses cinnamon and mace but I like fruit desserts better without spices, except when it comes to apple pie à la mode!)
Method
- Mix flours and yeast
- In a large bowl combine the yogurt, sugar, oil, salt and zest, using a whisk
- Add the flour progressively until it forms a smooth batter. It will be sticky and stiff
- Generously butter a 9-inch quiche pan at least 2 inches deep with a removable bottom (if available). With a spatula, scrape the batter into the prepared pan. Spread with lightly floured fingers to fill pan evenly
- Cover with plastic wrap and let rest in a warm area until slightly puffy, about 30 minutes
- In a medium bowl, combine the yogurt (adding a good pinch of baking soda, if available), sugar, flour, water and vanilla. Beat until smooth with a whisk. Set aside
- To prepare the topping: in a medium bowl combine the flour and sugar (as well as spices if using). Cut the butter in until the mixture is the consistency of coarse crumbs
- Twenty minutes before baking, preheat the oven to 400° F/204° C. Pour the yogurt layer evenly over the batter. Gently distribute the plums over it. Sprinkle the crumb mixture to completely cover the fruit
- Place the pan on the center rack of the oven and bake about 45 minutes, or until top is lightly browned and a cake tester inserted in the center comes out clean. Let the cake cook in the pan 15 minutes. Remove it to a cooling rack. Cut in wedges and serve warm or cold.
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