Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Cornmeal Plum Cake with Lemon Whipped Cream
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- Level: Easy
- Total: 1 hr 45 min
- Active: 35 min
- Yield: One 9-inch cake
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 287
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 72 mg
- Sodium
- 138 mg
Cornmeal gives this airy cake a subtle crunch and deliciously delicate texture. Plums are the perfect summertime fruit to star in this dessert: Their sweet-tart flavor really shines and their ruby-red color permeates the batter in the most beautiful way. Serve this cake with any summer meal, using whatever stone fruits you have on hand for a light and satisfying dessert.
- Level: Easy
- Total: 1 hr 45 min
- Active: 35 min
- Yield: One 9-inch cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 287
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 72 mg
- Sodium
- 138 mg
Ingredients
Lemon Whipped Cream:
Directions
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43m
Easy
CLASS
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch springform pan with cooking spray and sprinkle the bottom with 1 tablespoon cornmeal.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until foamy, about 1 minute. Add 1/3 cup of the sugar in a stream and whip to soft-medium peaks or the consistency of marshmallow cream. Transfer to a bowl and set aside.
- Wipe the stand mixer bowl out with a paper towel. Whisk the flour, remaining 1/3 cup cornmeal, 2/3 cup sugar, baking powder and salt until combined. Add the egg yolks, lemon zest, cream, butter, oil and vanilla and mix on low speed until combined. Scrape the bowl and whisk clean and mix on medium speed for 20 seconds.
- Use a spatula to fold the whipped egg white mixture into the batter in two additions, mixing until just combined. Pour the batter into the prepared pan and spread until smooth. Place the plum slices over the top and sprinkle with the remaining 1 tablespoon sugar. Bake until a toothpick inserted near the center comes out with moist crumbs, 44 to 48 minutes.
- Cool the cake in the pan on a rack for 20 minutes. Remove the sides of the pan and let the cake cool until barely warm. Serve slightly warm or at room temperature with a dollop of Lemon Whipped Cream. Store leftover cake covered at room temperature on the counter overnight.
Lemon Whipped Cream:
- Combine the sugar, zest and salt in the bowl of a stand mixer fitted with the whisk attachment. Stir the mixture with a spoon to release the lemon aroma. Add the cream and vanilla and whip on medium speed until medium peaks form. Serve a dollop with a slice of Cornmeal Plum Cake. Store leftover cream covered in the refrigerator.
Cook’s Note
This recipe is the perfect place to use up blemished or overripe plums. You can substitute almost any stone fruit for the plums and just about any citrus zest for the lime zest.
