This delicious Stone Fruit Tea Cake comes from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.Bake for 1 hour, until the fruit is bubbling and the crust is golden. Sprinkle the remaining crumb mixture evenly on top. Arrange the plums in a single layer on the crust.With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan.
Add the water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. In a small bowl, combine the flour, cinnamon, salt, and baking powder.In the bowl of an electric mixer, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy.Place the plums, cornstarch, and 1/3 cup of the sugar in a bowl and stir to combine.Butter and flour a 9-inch springform pan and place it on a sheet pan. Served with a scoop of vanilla ice cream, it makes one tasty early fall dessert. Although I would easily bake this for a brunch change the name to coffee cake and anything goes.Īdapted from an Ina Garten recipe Ingredientsġ pound Italian prune plums, quartered and pittedġ 1/3 cups sugar (depending on the sweetness of the fruit), divided The only other changes I made were to bump up the amount of fruit and decrease the amount of sugar. It uses basic ingredients, which I simplified even further, and is baked in a simple springform pan. They come across as fussy and fragile, requiring special techniques and pans. Both will be making future appearances in my kitchen. Both were simple, using seasonal fruit and pantry staples. Both were a delicious combination of flavors and textures. That, and I still had one 30-pound box of Italian Prunes/Plums to put to good use.Īfter they cooled, I slid both desserts in front of my rigorous testing committee.
In an effort to leave no stone fruit unturned, I simply decided to make both. I knew I wanted to make Ina Garten’s Italian Plum Tart, but then I got distracted by a Stone Fruit Tea Cake. I put socks and sweatshirts on my kids for the first time in months, poured myself a second cup of coffee, and decided to spend the afternoon baking. This week was the first one that really, truly felt like fall was rolling into the neighborhood.
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