Olive Oil Cake with Verry Cherry Plums
- 1/2 lb. Very Cherry Plums, pitted and sliced 1/4″ thick
- 1 TB raw sugar (can use granulated instead)
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 cup granulated sugar
- 1 egg
- 1/2 cup whole milk
- 1/2 cup high quality extra virgin olive oil
- 4 TB. unsalted butter
- 3/4 cup. light brown sugar
Pre-heat oven to 350 degrees.
Toss sliced cherry plums and sugar in a bowl, and let sit at room temp for at least 15 minutes to macerate (release juices).
Meanwhile, in the bowl of a stand mixer (or using hand beaters), combine egg and sugar. Mix on medium high speed for 5-10 minutes until whipped and light in color (should form soft ribbons when you lift the whisk up). In a separate bowl, combine milk and olive oil. In a separate medium bowl, whisk together flour, baking powder, and salt. Add dry ingredients and wet ingredients in 2 alternating additions, mixing for about 30 seconds in between additions until all ingredients are well incorporated. Set aside.
Spray a 9″ x 2″ cake pan (can also use a skillet) with cooking spray, making sure to spray the sides (don’t worry about the bottom). Place cake pan on low heat on the stove top, and melt the butter and brown sugar, stirring until combined (about 1-2 min). Strain out the juices from the bowl of sliced plums, and add the juices to the caramel in the cake pan, whisking to combine. Then, arrange the sliced plums in the bottom of the cake pan, nestling them in the caramel sauce. Next, pour the cake batter over top to cover.
Bake in middle rack of the oven at 350 degrees for about an hour (check after 50 min), until a toothpick inserted in the middle comes out clean.
Let cool for 1 hour. Once the cake is cooled, but bottom is still just slightly warm, run a small knife around the edge of the cake pan to loosen the edges. Flip the pan upside down onto a plate or cake stand, and gently lift up. Top with freshly sliced cherry plums if desired. Enjoy!