September 29, 2013 § 4 Comments
The wonderful world of fall baking is here! Apples and pears, pies and cobblers, and my favorite, a rustic plum tart are the delicious things I love about autumn. The cool weather, a steaming cup of coffee and a homemade pie right out of the oven are one of life’s simple pleasures, wouldn’t you agree?
I had a few plums left over from my last Pflaumenkuchen so I baked them into these scrumptious mini cakes. I also grated the butter which, as it melts in the oven, made the cakes extra moist. You could easily make these with almost any fruit. Chopped up apples, or slices of peach or pear would taste and look wonderful. Change the spices a bit too, add some ground ginger with the pears or even some finely chopped walnuts with the apples. Many possibilities here so have fun with it!
For the batter:
1 cup flour, I use organic white spelt
1 1/2 tsp baking powder
1/4 tsp salt
6 TBL cold unsalted butter
1/4 cup sugar
zest of 1 lemon
1/3 cup milk
6 prune plums, halved and pitted
cinnamon sugar for sprinkling on top (mix equal parts sugar and cinnamon)
confectioner’s sugar or whipped cream
Preheat the oven to 350 degrees. Grease a 12 cup muffin tin with a little butter or you could use muffin liners. Mix the flour, baking powder, salt.
Into another larger bowl, grate the butter on the large holes of a box grater. Add the sugar and beat with mixer for about 2 or 3 minutes.
Add egg, lemon zest and beat some more until well combined.
Now add the dry ingredients alternately with the milk, scraping down sides of bowl.
Spoon the batter into the muffin cups then place the halved plum pieces on top of each one.
Sprinkle cinnamon sugar over the plums, then bake about 20, 25 minutes. Test with toothpick.
Serve warm, dusted with confectioner’s sugar or even better, some fresh whipped cream!