Oven Roasted Plum Cakes Recipes

Steps:

• For the shortcake biscuits: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• In a large mixing bowl, combine the flour, baking powder, granulated sugar and salt. Whisk to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat just a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, fold it over a few times and knead gently until it just holds together. Pat the dough into a rough 1/2-inch-tall rectangle. Cut out biscuits with a 3-inch biscuit cutter. Pat the scraps together and cut an additional biscuit. You should have 6 to 8 biscuits. Evenly space the biscuits on the prepared baking sheet. Brush the tops with egg wash and sprinkle with the turbinado sugar. Set aside.
• For the roasted plums: Pour the butter into a shallow baking dish and tip from side to side to coat the bottom. Add the maple syrup and orange juice, swirling to "stir" the mixture. Line the baking dish with the plums, flesh-side down.
• Bake both the biscuits and plums for about 20 minutes. Remove the biscuits when golden brown. Continue to cook the plums until the juices have thickened, about another 15 minutes. Cool completely before assembling.
• For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat together the cream, confectioners' sugar and vanilla until medium peaks form.
• To assemble: Split four of the biscuits horizontally in half; reserve the remaining biscuits for another use (see Cook's Note). Place the bottom of each biscuit on a serving plate. Top with a generous dollop of whipped cream, followed by a few plum slices and their juices. Top with the biscuit tops.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Steps:

• Preheat oven to 325 degrees F.
• Split plums and remove seeds. Place skin side up in a baking dish. Split vanilla bean in half and scrape out seeds, mix with sugar until distributed throughout. Pour evenly over plums and add vanilla pod. Bake until plums are very soft. This may take 1 hour, depending on the variety of the plum. Check every 15 minutes.
• Remove the fruit and reduce the liquid in a saucepan until it is a syrup-y consistency. The fruit and sauce may be prepared the day before serving.
• Lemon Pound Cake: Cream butter and 4 cups sugar until light and fluffy. Scrape the bowl and add egg yolks, scraping between additions. Add lemon juice and zest, scraping again. Add sifted dry ingredients, alternating with buttermilk. Whip egg whites with 4 ounces sugar until soft peak, and fold into batter. Scoop into prepared pans and bake until an inserted skewer shows no remaining batter on the skewer.
• Do not open oven for the first 20 minutes or cakes may collapse. Cool slightly in pans, then turn over onto parchment paper to fully cool. May be frozen after completely cool, wrapped well in plastic wrap.
• Assembly: Cut cake into slices. Warm plums and sauce. Place cake on serving plate, arrange 3 plum halves, and some of the sauce. Just before serving, add a scoop of ginger ice cream (or your favorite).

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Butter an 8-inch cast iron or oven-proof skillet. Dust with flour, tapping out any excess.
• Whisk together 1 cup flour, salt, baking powder, and baking soda in a medium bowl.
• Combine 4 tablespoons butter and 3/4 cup sugar in a large bowl; beat with an electric mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared skillet and smooth the top with an offset spatula. Fan plum slices on top of batter, and sprinkle with remaining 2 tablespoons sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly before serving.

Steps:

• Preheat oven to 350. Butter 8 ramekins and place them on a rimmed baking sheet.
• Combine the sugar and orange zest well.
• Cream the butter, 2 T of brown sugar, and the granulated sugar mixture for 6 minutes, scraping down the sides of the bowl as needed.
• Add the eggs one at a time, mixing well after each addition.
• Add the vanilla and mix well.
• Add the flour and baking soda and beat on low speed for only 15 seconds.
• Pour in the buttermilk and beat for 30 seconds more.
• Remove from mixer and use a spatula to finish blending the ingredients if necessary.
• Place a half plum, cut side up, into each cup.
• Spoon the batter into the ramekins, dividing the batter among them evenly.
• Sprinkle the remaining brown sugar evenly over each plum.
• Bake 25 minutes or until a toothpick inserted into the cake portion comes out clean.
• Cool the cakes 10 minutes.
• To serve, top with vanilla ice cream or whipped cream, if desired.