For pastry chefs, ripe, juicy plums are the hidden jewels of summer fruits. Their color adds vibrancy to desserts. Adding sugar balances out their tartness and brings out their complex flavors. This cake is good enough to eat by itself (especially with coffee for breakfast!), but the plum sorbet gives it an added plum punch.
Quarter the plums, discard the pits, and cut into ½-inch pieces. Purée the plums in a food processor until smooth. Strain the purée through a medium-mesh sieve into a medium bowl, discarding the skins. There should be about
Sift the flour, baking powder, and cinnamon together in a bowl. Stir in the salt and the
In a bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, stir together the milk, lemon juice, and vanilla extract. In 3 additions, alternately stir in the dry ingredients and the milk into the butter mixture just until combined. Spread half of the batter in the prepared pan. Place half of the plums over the cake batter. Repeat with the remaining cake batter and remaining plums. Sprinkle the
Cut the cake into slices. Place a slice on each plate with some plum sorbet and Chantilly cream. Serve immediately.
The cake tastes best prepared the day you plan to serve it, but it can be made a day ahead. Store at room temperature, well wrapped in plastic wrap.
© 2006 Emily Luchetti. All rights reserved.