![]() in a medium bowl, beat the oil and sugar until combined and slightly lightened in texture. Stir the plums together with the lemon juice, syrup, ginger, and cardamom to macerate while making the cake. Stir in oil, sugar, and syrup until clumps of various sizes form. In a medium bowl, stir together cinnamon, ginger, cardamom, salt, and flour. ![]() Preheat oven to 350 degrees F, 325 degrees F convection. The crumbs are life, and even if you do share this cake, you will probably steal the best crumbs off the top before doing so. The topping is crunchy and craggy and makes up the vast majority of the cake, which is how any crumb cake should be. The plums get jammy and juicy and have a hint of warm spice. The cake is great with some vanilla vibes, but it’s really just there to showcase the plums and crumbs, so the whole thing isn’t a giant mess. So, sure, it’s a crowd pleaser to share with friends or family, but it’s also something you might not want to share. ![]() Because this cake is better than I thought it would be, better than you can imagine looking at the pictures. This cake has all the holiday brunch get together vibes. They are still awesome right now – I have a ton from Costco, and they are just begging to be baked into a masterpiece. Plus, I still have one foot firmly in (late) summer fruit that rolls into fall effortlessly, so plums made an easy swap. ![]() That doesn’t happen to me all the time with recipes, just ask my constantly growing collection of bookmarks, but the moment this cake came onto my computer, it was destined to go in the oven.īut Mom has developed a sensitivity to apples, so we don’t eat a lot of those around here, and I definitely don’t bake with them. When I saw Smitten Kitchen’s Big Apple Crumb Cake, I knew instantly I had to make it. ![]()
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