Plum Cake with Cornmeal and Olive Oil
Not too sweet, a little sunken in the center, and exactly right with coffee once the air starts to turn.
This is the kind of cake that earns its keep by being easy to cut, easy to wrap, and better a few hours after baking. The cornmeal gives it a little structure, and the olive oil keeps it from feeling precious.
The plums sink where they like, which is part of the charm.
Plum Cake with Cornmeal and Olive Oil
Not too sweet, a little sunken in the center, and exactly right with coffee once the air starts to turn.
Ingredients
For the batter
For the fruit
Method
- 1
Heat the oven to 350F and line an 8-inch cake pan with parchment.
- 2
Whisk together the flour, cornmeal, baking powder, and salt.
- 3
In another bowl, beat the eggs and sugar until pale, then whisk in the olive oil and yogurt.
- 4
Fold the dry ingredients into the wet just until no dry streaks remain, then scrape the batter into the pan.
- 5
Arrange the plums on top, sprinkle with the extra sugar, and bake for 45 to 50 minutes, until the center springs back lightly.