Plums

Burkdoll Farm has an abundance of stone fruit right now, and the plums are divine. As much as I try not to favor one season, summer has always held a special place in my heart. Memories of Alabama summers – juicy stone fruit, fireflies, sprinkler runs, and slow childhood days – come rushing back with every bite. Beyond their nostalgic sweetness, plums are rich in antioxidants, vitamins, and minerals. Their polyphenols help protect cells from oxidative stress caused by free radicals, which may lower the risk of chronic disease. They also provide potassium and anthocyanins, the antioxidants responsible for their beautiful color, which may help support healthy blood pressure, reduce inflammation, and lower LDL, or “lousy,” cholesterol. With dietary fiber and sorbitol, a naturally occurring sugar alcohol, plums can gently support regularity and relieve constipation. They also offer bone-supporting nutrients, including potassium, magnesium, and vitamin K. Let’s take these plums into the kitchen and create something wonderful. 

Plum and Almond Cake 

Yield: 8 serving

4 tablespoons salted vegan butter, room temperature, plus extra for greasing the pan 
6 tablespoons whipped aquafaba
5 ripe plums, about 1 ¼ pounds 
2/3 cup organic cane sugar
1/3 cup almond milk 
2 tablespoons coconut oil, melted 
1 teaspoon pure vanilla extract 
1 teaspoon almond extract 
1 cup spelt flour
1 cup superfine almond flour 
1 teaspoon baking powder 
2 tablespoons organic cane sugar 
2 ½ tablespoons plum preserves 
1 teaspoon crème de cassis (blackberry liquor) optional 

Directions:

1. Preheat oven to 350 degrees. Grease the inside of an 8-inch cake pan with a little extra vegan butter. Line the bottom with a piece of parchment paper cut to fit the pan and then grease the paper as well. 

2. Wash and dry the plums, remove the pit and slice into thin slices. 

3. In a large mixing bowl, beat the softened butter and sugar with a handheld mixer on medium low for 3 minutes or until light and creamy. Add the foamy aquafaba and beat until incorporated. 

4. Add in the almond milk, coconut oil, vanilla extract, and almond extract. Beat for 1 minute on medium low until incorporated. 

5. In a medium mixing bowl, whisk together the spelt flour, almond flour, and baking powder. Add the dry ingredients to the wet and mix on low speed until incorporated, approximately 1 minute. 

6. Layer plum slices in a concentric circle, starting on the outside and moving into the middle. Sprinkle with the 2 tablespoons sugar. 

7. Pour the batter onto the top and transfer to the preheated oven. Bake for 50 minutes and up to 65 minutes or until the cake is slightly puffy and browning on top. Toothpick should come out with a few crumbs clinging to it. Cool on a wire rack for 30 minutes. 

8. While the cake is cooling, mix the preserves with the liquor in a small bowl. 

9. Turn the cake over and peel off the parchment. Brush the top of the cake with the liquor mixture and serve warm or room temperature.