While my mom (Fiercely Fresh) is out of town, I (bohemianqueen) will be picking up her CSA harvest and blogging for her. I can’t promise as many photos because my two little ones often prevent me from taking any during the actual cooking process but I promise to try. Right after this entry that is……
This first post is going to be a double feature of desserts.This weeks pick up gave us green beans, corn, cinnamon chip bread (which made the most amazing french toast), peppers, plums, and peaches. I was excited about the fruit because I saw the opportunity to make something sweet for two get togethers we had planned this week. So without further adieu, I give you Peach Short Bread and Plum Cake:
1 cup (7 ounces or 200 grams) white sugar
1 teaspoon (5 grams) baking powder
2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon (2 grams) salt
1 cup (2 sticks or 8 ounces or 227 grams) cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)
Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.
Adapted, Smitten Kitchen – although I did use cardamom instead of cinnamon in mine
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cardamom
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or safflower
Grated zest of 1 orange
1 1/2 teaspoons pure vanilla extract
8 purple or red plums (or even Italian prune plums, when they are in season), halved and pitted
Center a rack in the oven and preheat the oven to 350°F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.
Whisk the flour, baking powder, salt and cardamom together.
Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla; the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.
Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter–Dorie says she usually makes four rows of four plum halves each–jiggling the plums a tad just so they settle comfortably into the batter.
Bake for about 30 to 40 minutes (Dorie says 40, mine was done in 30 so check early and often), or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes during which time the plums juices will seep back into the cake then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.
Once cool, I dusted mine with powdered sugar. (It soaks into the plums, but keeps the cake a speckly white.)
Well I hope you’ve enjoyed this post and let me say, these desserts were a huge hit with both groups of people. I strongly encourage you to try making them for your next get together or hey, why not just for yourself?