Today I was planning to make Monkey Tot’s Nanner Bread for my Open Studio visitors, but alas, the greengrocers had no over ripe bananas.
They did, however, have three different varieties of plum.
So I nipped home and looked for a recipe on the internet which I found in Ten Thousand Places. I went back and got eight Maidstone Marjorie plums and made this very easy and very delish cake.
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, room temperature
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg
- Half a capful of vanilla extract
- 6 – 8 plums, halved and pitted
- 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon
Preheat oven to 350 degrees.
Butter and flour a 8″ round cake pan. Cream sugars and butter in a bowl. Add egg and vanilla and beat well. Add flour, baking powder, and salt, and beat well.
Spoon the batter into the prepared pan. Place the plum halves skin side up on top of the batter, being sure to crowd the pan. You may have to use an extra plum or two, depending on how big your plums are. Sprinkle lightly with the cinnamon and sugar.
Bake for 40 to 50 minutes or until the edges are golden brown and the middle is set. Cool on a rack.
The plums simply disappeared into the cake batter which sank into a dense chewy mass. The sides were delightfully crunchy chewy crispy buttery.
Who needs bananas when Sweet Melinda can whip up a Maidstone Marjorie confection in a jiffy?