Rye Plum Cake

Rye Plum Cake

A Rye Plum Cake by baker Julia Tate Holmes. Recipe adapted from Mon Petit Four’s French Yogurt Cake.

Ingredients

1 cup Milestone Mill All Purpose flour
1/2 cup Milestone Mill Rye flour
2 tsp baking powder
1/2 tsp sea salt
1/2 cup unsalted butter
1/2 cup white sugar
1/2 cup dark brown sugar, packed
1/2 cup whole milk plain
3 large eggs
1 1/2 tsp vanilla
Extra butter for greasing
Extra brown sugar, about 1/4 cup
3 large fresh plums

Instructions

1. Preheat the oven to 350 F convection.
2. Grease and line a 9 inch round cake pan, additionally greasing the parchment paper with a thin layer of butter.
3. Sprinkle a light layer of brown sugar on top of the buttered parchment paper and set aside.
4. Cut the plums into 8 equal slices and place on top of the brown sugared parchment paper in a pleasing pattern and set aside.
5. Whisk together dry ingredients (flour, baking powder, and salt) and set aside.
6. In another bowl, cream together the butter and sugars, then add the yogurt.
7. Whisk one egg at a time into the mixture, then add the vanilla.
8. Introduce the dry ingredients into the wet mixture, whisking until just combined, do not over-mix.
9. Gently scoop the cake batter on top of the sliced plums in the cake pan, spreading the top to cover all the plums without disturbing their placement.
10. Place in the middle rack of the oven and bake for 45 minutes.
11. Check the center with a sharp knife or cake tester to ensure the cake is fully baked.
12. Let sit for 5 minutes on a cooling rack, then gently separate the edge of the cake from the pan walls.
13. Place the cooling rack on top of the cake pan and quickly invert the cake, releasing it from the pan. Let cool fully and serve.