Table of Contents
Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.
6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned and cooled, plus butter for muffin cups 2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do) Preheat your oven to 375 degrees. Butter 12 muffin cups. Whisk the egg with both sugars in the bottom of a large bowl.
Two magical things happen when a massive heap of purple Italian plums are added and the cake is thickly coated with cinnamon and sugar, the first is that the cake rises up around them and buckles them in, leaving the cake riddled with deep pockets of jammy plum puddles that impart a sweet-sour complexity to an otherwise simple butter cake base.
The perfect plum poppy seed muffins. 6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned and cooled, plus butter for muffin cups 2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do) Preheat your oven to 375 degrees. Butter 12 muffin cups.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…