My F&W
quick save (...)
Plum Cake with Hazelnut Brittle and Honey Mascarpone
© Zubin Schroff

Plum Cake with Hazelnut Brittle and Honey Mascarpone

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS
  • SERVINGS: 10
  • MAKE-AHEAD

Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don't become mushy. The garnishes are what make this cake so unforgettable: light and luscious, honey-spiked mascarpone cream and a sprinkling of chopped nut brittle.

slideshow More Delicious Fruit Desserts

Cake

  1. 2 pounds plums—halved, pitted and cut into 1-inch pieces
  2. 1/2 cup plus 2 tablespoons turbinado sugar
  3. 1 tablespoon fresh lemon juice
  4. 2 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon ground cinnamon
  8. 1/4 teaspoon ground cardamom
  9. 6 tablespoons cold unsalted butter, cut into cubes
  10. 2 large eggs, lightly beaten
  11. 1 teaspoon pure vanilla extract
  12. 3/4 cup milk

Honey Mascarpone

  1. 1 cup heavy cream
  2. 1/4 cup honey
  3. 1 cup mascarpone (8 ounces)
  4. Hazelnut Brittle
  1. Preheat the oven to 325°; butter a 10-inch cast-iron skillet. In a bowl, toss the plums with 2 tablespoons of the sugar and the lemon juice.
  2. In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Add the butter and process until finely chopped. Add the eggs and vanilla and process until incorporated. With the processor on, gradually add the milk in a thin stream and process until the batter is smooth. Add the batter to the plums, gently folding them in.
  3. Transfer the batter to the prepared skillet and smooth the surface. Bake the cake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan.
  4. In a medium bowl, beat the heavy cream with the honey at medium-high speed until softly whipped. Beat in the mascarpone at medium-low speed.
  5. In a food processor, pulse the Hazelnut Brittle until coarsely chopped.
  6. Cut the cake into wedges and transfer to plates. Spoon a dollop of the honey mascarpone on top, sprinkle with the chopped nut brittle and serve.
Make Ahead The baked plum cake can be covered and stored at room temperature or refrigerated overnight. Serve chilled or at room temperature.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.