Derby Day Plum Cake Recipes

Steps:

• PRE HEAT OVEN TO 350 DEGREES. GREASE BOTTOM OF 8 INCH CAKE PAN WITH A REMOVABLE BOTTOM, THEN LINE WITH PARCHMENT PAPER. (GREASING HELPS PAPER STICK)
• BEAT EGGS IN A MIXING BOWL WITH 3/4 CUP OF SUGAR AND VANILLA UNTILL PALE AND FLUFFY. MIX IN FLOUR AND BAKING POWDER. WHISK IN MELTED BUTTER AND MILK. DON'T OVER MIX.
• PUT HAILF THE PLUM SKIN SIDE DOWN IN A NICE RING ON BOTTOM OF PAN, USE AS MANY AS NEEDED TO COVER BOTTOM BUT NOT TO TIGHTLY AS YOU WANT BATTER TO GET BETWEEN THEM AND FORM THE BASE OF THE CAKE.
• SCOOP ALL OF THE BATTER OVER TOP OF PLUMS. ARRANGE REST OF PLUMS IN NEAT SLICES OVER TOP OF CAKE. SOME WILL SINK INTO CAKE BUT MOST WILL STAY ON TOP SO ARRANGE PREETY. THE PLUMS WILL SHRINK SO IT IS OK TO USE MORE ON TOP THAN NOT ENOUGH.
• SPRINLE THE 2 TBLS. OF SUGAR OVER THE TOP OF CAKE. THIS GIVES IT THAT KINDA CRISP YUMMY TOP QUALITY.
• PLACE CAKE ON BAKING SHE AND PLACE IN OVEN. BAKE 1 HOUR OR UNTIL TOP IS A PRETTY GOLEN BROW AND A SKEWER COMES OUT CLEAN. THE PLUMS WILL HAVE CARAMELISED A BIT.
• TAKE OUT OF OVEN AND ALLOW TO COOL A FEW MINUTES BEFORE YOU REMOVE IT. BE CAREFUL OF ANY SYRUPY LIQUID THAT MAY HAVE FORMED. SERVE WITH WHIPPED CREAM OR ICE CREAM.

Steps:

• For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
• For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
• Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
• Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
• Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
• Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
• Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set plums inside batter, cut-side up, and sprinkle evenly with cinnamon sugar.
• Bake in preheated oven on the lowest rack until a skewer comes out clean, 40 to 50 minutes. Serve warm or cool to room temperature.