GINGERY PLUM CAKE

GINGERY PLUM CAKE image

Yield 8 people

Number Of Ingredients 6

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Ingredients

6 ounces (1 1 /3 cups/325 mL) unbleached all-purpose flour; plus more for the pan 1 teaspoon (5 mL) ground ginger 3 /4 teaspoon (4 mL) baking powder 1 /4 teaspoon (1 mL) baking soda 1 /4 teaspoon (1 mL) table salt 3 ounces (6 tablespoons/100 mL) unsalted butter at room temperature, plus more for the pan 1 cup (250 mL) packed light brown sugar 2 large eggs 1 teaspoon (5 mL) pure vanilla extract 2 /3 cup (150 mL) sour cream
For the topping:
1 large or 2 small plums (or ripe apricots), halved, pitted, and cut into 1 /8- to 1 /4-inch (6-mm) slices 2 teaspoons (10 mL) finely grated fresh ginger
3 tablespoons (50 mL) firmly packed light brown sugar
1 tablespoon (15 mL) unbleached all-purpose flour
Whipped cream, for garnish (optional)

Steps:

1. Position a rack in the centre of the oven and heat oven to 350°F (180°C). Lightly butter a 9- by 2-inch (23- by 5-cm) round cake pan. Line the bottom with a parchment circle cut to fit and lightly flour the sides, tapping out excess. 2. In a medium bowl, whisk together flour, ground ginger, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugar together on medium-high speed until well blended and fluffy, about 3 minutes. Add eggs, one at a time, beating on medium speed until just blended; add vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the sour cream, and then the remaining dry ingredients. Scrape batter into the prepared pan and spread evenly. Bake 15 minutes. 3, Meanwhile, to make the topping combine sliced fruit and grated ginger in a small bowl and toss until ginger is well distributed. Add sugar and flour. Using a table fork, mix ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter topping evenly over the cake, working quickly. Don't worry about the fruit looking perfect - this is a rustic cake. Continue baking until a toothpick inserted in the centre of the cake comes out clean, another 35 to 40 minutes. 4. Let cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dish towel to protect your hands, lay a rack on top of the cake pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so the fruit is on top. Serve warm or at room temperature, with whipped cream if you like.