No Murders In The Rue Morgue


Plum overload!

My good friend Erika has a plum tree in her back yard that has been off the hook lately, so I found myself with a windfall of fresh, delicious plums. I normally buy the larger black plums when they’re in season, but Erika’s tree bears Santa Rosa plums, common in California, so I branched out to a new variety this time around.

Back in Canada, I have a box containing all my cookbooks, including one that I looked at and drooled over all the time but never used much: The Moosewood Dessert Book. I have a love/hate relationship with all the Moosewood cookbooks. I love many of their old standby recipes (the Six-Minute chocolate cake helped many people bake vegan before baking vegan was cool, and the menestra, while the name sounds like some kind of menopause drug, is delicious and one of the first things I ever cooked for people), I don’t like the reliance on eggs and dairy and much of the language the recipes are written in. Regardless, I love the style of the dessert book – delicious cakes and confections without all kinds of cutesy nonsense. One of the recipes I’d been meaning to try for ages was the Plum Upside Down Cake. I never got around to it, partly because plums were often so expensive back in Canada, but when Erika handed me the 9-pound bag of beautiful Santa Rosas, I knew I had to finally make it. Unfortunately, my book was still in the box in Canada, so I had to find another recipe.

Inspiration came, as it so often does, in the form of Alton Brown. I’ve got a bit of a crush on Mr. Brown, and I’ve been very into his book, I’m Just Here For More Food lately. That book contains a recipe for pineapple upside down cake, so I figured with a few tweaks, I could veganize it, substitute plums for pineapple, and be off to the races! While I’m not 100% satisfied with the result, it is a gooey, tasty, plum-y treat that, with a little more work, will be a real winner!

Plum Upside Down Cake

Gooey Plum Topping
8 tbsp Earth Balance
1 cup brown sugar
1 cup plum cheeks (the sides of the plum, sliced parallel to the pit from either side of the plum)
2 – 3 tbsp pomegranate juice

Cake
1 cup flour
1 tsp baking powder
1/2 tsp salt

Egg replacer for 3 large eggs
5 tbsp water
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract

Put the Earth Balance in a cast iron frying pan and melt it over low heat. Add the sugar and cook until dissolved, about 5 minutes. Stir to make sure it doesn’t burn. After 5 minutes, turn off the heat and press the plum cheeks, cut side down, in circles into the sugar mixture in the pan. Pour the pomegranate juice over the top of the whole thing.

In a medium-sized mixing bowl, combine the flour, baking powder, and salt. In another bowl, combine the wet ingredients and whisk together. Add the wet ingredients to the dry mix, and stir until combined. Don’t overmix!

Pour the cake batter over the sugar mixture and plums in the cast iron pan and bake at 350 degrees for 40 – 45 minutes, or until the cake springs back when lightly touched.

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