it’s september and portland
has been my home for precisely two years
when i first moved
here i did a lot of wandering. i remember pausing in front of houses for what
felt like hours, dumbfounded at rosemary bushes the size of living room chairs,
magenta dahlias, fig trees, lavender, artichoke
i still stop every
time i see mount hood,
i can’t help it.
a few days ago, on
my walk home from a trip to the grocery store, i noticed an italian prune plum
tree in front of a small home. there was a sign out front, “for sale.” i
couldn’t help but think to myself, “i want those plums,” quickly rationalizing
my desire to steal by saying, “who is going to harvest this poor plum tree?
what’s gonna happen to all the fruit? what’s gonna happen to the tree?!”
so the next night, i
put on my cape and filled my bag high
shhhh
. . .
. . .
italian prune plums
are one of my favourite end of summer treats. they’re tart and sweet, slightly
crunchy, perfect for afternoon snackin’
today, i wanted a
little bit more than just a plum, so
i turned on the oven, tied my apron and baked my favourite plum cake
billie sang for me
this plum cake recipe
comes from a dear family friend, uwe pleban. when i think of uwe, i think of
late night economics conversations after family dinner; walking near the river
spotting woodland birds; sunday afternoon football games. uwe and his wife,
sharbyn are incredible cooks. their home was always so comfortable - toasty
with dinner aromas, soft with sunshine, tucked away in the woods.
so, in celebration
of two formative years in the misty pacific northwest, with plum cake in the
oven, i’m happy to say that my home, too, feels this way
German Plum Cake
from uwe pleban, originally from his mother's dr. oetker
kochbuch from the 1950’s
for the dough, you’ll need:
one stick plus one
tablespoons butter (room temperature)
150 grams sugar
(about 6 heaping tablespoons)
one half teaspoon
vanilla extract
2 eggs
pinch of salt
500 grams flour
(about 4 cups)
1 tablespoon baking
powder
½ to 1 cup of milk (the amount depends on a number of
factors discussed later)
for the fruit topping, you’ll need:
2-3 pounds prune
plums (only prune plums will work, other plums will make a mess in the oven)
beat the butter
until it is smooth, then gradually add the sugar and salt.
add the eggs one
egg at the time
sift the flour and
baking powder into a separate bowl
add a few
tablespoons of the sifted flour to the batter, then some milk, and keep
alternating, ending with the flour. the batter should "tear" from the
wooden spoon; if it "drips", there is too much liquid, and more flour
should be added. the last two rounds of stirring the batter will require a lot
of muscle power, since the batter will be stiff.
butter a baking
sheet (i use a rectangular pyrex baking
dish). spread the batter evenly over the sheet.
preheat the oven to
375 F
preparing the plums
cut prune plums
open enough so that you can remove the pit. Spread each plum and place it in
the batter in rows. the rows will be close together. the plums should be at an
angle such that the interior light colored side faces upward.
bake for about forty minutes
after the cake has
cooled, optionally sprinkle confectioners sugar over it
serve it warm with,
whipping
cream
1 ½ pint heavy whipping cream
½ teaspoon vanilla extract
1 tablespoon confectioners sugar
whip with a hand held electric mixer until soft peaks form
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