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 |
Ingredients
- Nonstick cooking spray
- 1/3 cup fine ground cornmeal (about 50 grams), plus 1 tablespoon for dusting
- 2 large eggs, yolks and whites separated, at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 1 1/2 cups all-purpose flour (about 185 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- Zest of 1 lemon
- 1 cup heavy cream, at room temperature
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil or vegetable oil
- 2 teaspoons pure vanilla extract
- 5 plums, pitted and cut into 1/4-inch-thick slices
- Lemon Whipped Cream, for serving, recipe follows
- 2 tablespoons sugar
- Zest of 1 small lemon
- Pinch fine salt
- 1 cup heavy cream, cold
- Splash pure vanilla extract
Instructions
- 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.
- 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.
Nutrition Facts
| 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 |
Reviews
Loved this challenge! I never bake with plums or cornmeal. So this was a surprisingly delicious treat. The lemon whipped cream… just YUM.