Brown Butter Plum Cake
08 Monday Sep 2008
It’s not often that I see a recipe, print it off and then make it immediately. But when I saw Julie’s post on what she has called Browned Butter Bliss, I was intrigued.
Not only had she raved about this baked dessert, but it sounded delicious and ridiculously easy. If that doesn’t tempt someone (namely me) to try it out, what will?
Plus, making such a fantastic looking dessert also meant I would have to purchase a pie plate. Any excuse to buy new kitchen goodies! Of course, now I might actually have to learn how to make pie.
A cake/cobbler type of dessert, its flavour is heightened by browning the butter before making the dough, adding a nice nuttiness. But, other than the added step of watching and swirling the melting butter to make sure that it doesn’t go from browned loveliness to black, this recipe is a cinch.
I ate a piece as soon as it had cooled enough for, you know, scientific, recipe-testing purposes. And then I ate another piece a few hours later when it was well and truly cooled to room temperature for, you know, comparison purposes. And I have to say that while Julie seemed to prefer it fresh from the oven, I had different feelings. Once it had cooled, the purply plummy juices had soaked more into the cake, which had solidified slightly.
This recipe is adapted from Julie (see her post here), which in turn appears to be adapted from elsewhere. That’s one of the things I love about cooking: it’s about taking something and making it your own.
Brown Butter Plum Cake
- 8 or so plums, thickly sliced (or try peaches, apples, apricots)
- 3/4 cup + 3 Tbsp. sugar, divided
- 1/2 tsp. cinnamon
- dash nutmeg
- 1/2 cup butter
- 2 large eggs
- 1 cup all-purpose flour
Preheat the oven to 350F and butter a pie plate.
Toss the fruit in a bowl with about 2 tbsp. of the sugar, the cinnamon and nutmeg. Spread into the plate.
Melt the butter in a saucepan or small frying pan and keep cooking it for about five minutes until it turns golden. (Swirl the pot occasionally and watch it carefully; it goes quickly from brown to black.)
Pour the butter into a bowl and add the 3/4 cup of sugar, then the eggs and flour. Pour over the fruit and sprinkle with one tablespoon of sugar.
Bake for 40 to 45 minutes until golden and the juices are coming up around the edges.
Delicious with vanilla ice cream.