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Simple baked dessert with plums?

LulusMom Aug 15, 2007 12:01 PM

Hi, I'm looking for something *really* easy to cook with my daughter. I've got about 5 plums lying around, and she loves them, and I hoped we could find something easy for both of us. She "helped' me bake a pie a couple of weeks back, and was thrilled with it. She's still at the age when doctor's recommend no nuts, so I need something without. I may just end up making a cobbler. I also have a recipe for a raspberry buckle, which I thought I could adapt ... do you think I'd need to change anything if I did that, given that the cut plums would be a lot wetter? Thanks in advance!

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  1. Candy RE: LulusMom Aug 15, 2007 12:29 PM

    Clafoutis would be good. There are a zillion recipes out there but you could try this one.

    Preheat your oven to 450 F.

    butter a 9" round cake pan or pie plate. Cut the plums in half and put them cut side down in the dish.

    Pour over them a batter made of a scant cup of sifted AP flour, 1/4 tsp. salt, 2 C. whole milk, 3 lg. eggs-beaten, 1/3 C. sugar and 1 tsp. vanilla. combine well. Dot the top with butter and place iin the oven and bake 25 mins.

    You want to sift the flour, for a lighter batter. If you don't have a sifter a strainer will do just fine. I got rid of my sifter ages ago. All that squeezing on the thing really bothered my hands. The strainer is much simpler. After sifting spoon the flour lighty into the measuring cup.

    If you have some sanding sugar it can be sprinkled over the top about half way through the baking. It looks very pretty that way.

    1 Reply
    1. re: Candy
      LulusMom RE: Candy Aug 15, 2007 12:34 PM

      I hadn't thought of clafouti, but that would be really simple and easy (maybe I hadn't thought of it because I normally douse mine with alcohol - yay booze!). Thanks so much for the idea.

    2. t
      tartiflette RE: LulusMom Aug 15, 2007 12:46 PM

      I made a delicious plum cake the other night with some super-ripe Italian plums I found at the farmer's market:


      I subbed 1/2 cup flour with ground almonds in my version, since I was having a serious almond cake craving... but I'm quite sure it would be equally delicious done without, since you mention that's a no-no for your daughter.

      It comes together in a jiffy - the longest part is the wait for it to cool off enough to eat! :)

      2 Replies
      1. re: tartiflette
        abud RE: tartiflette Aug 16, 2007 01:03 PM

        Yum! Did you put in 1/2 cup of ground almonds?

        1. re: abud
          tartiflette RE: abud Aug 17, 2007 06:57 AM

          Yup. Minused 1/2 cup flour and added 1/2 cup ground almonds instead. Sorry, upon re-reading I realised that was slightly vague. :)

          You can also add a dab of almond extract to boost the flavour - I happened to have some around, so I added around 1/4 tsp to the batter and reduced the vanilla to 1 tsp.

      2. l
        laurendlewis RE: LulusMom Aug 15, 2007 12:52 PM

        This plum torte recipe from Epicurious/NY Times is absolutely delicious - perfect - highly recommended!!!

        1 Reply
        1. re: laurendlewis
          laurendlewis RE: laurendlewis Aug 15, 2007 12:53 PM

          Duh: http://www.epicurious.com/recipes/rec...

        2. Amuse Bouches RE: LulusMom Aug 15, 2007 12:56 PM

          The ultra simple summer fruit cake is great with plums, and daughter can be extra helpful arranging them on the batter.

          1. e
            ExercisetoEat RE: LulusMom Aug 15, 2007 12:56 PM

            This month's Gourmet has an article on plums with a few beautiful looking recipes for plum sorbet, a plum berry crumble (which may be a good easy choice), and a few other recipes.

            1. LulusMom RE: LulusMom Aug 15, 2007 02:59 PM

              Wow, a lot of great sounding choices. I think I'm going to go with the simple summer fruit cake in the end. I don't have oats or other berries or a lemon for zesting, which rules out some of the others, and I love the idea of my daughter being able to arrange the plums on the batter. Thanks so much to all of you.

              1. LulusMom RE: LulusMom Aug 16, 2007 12:28 PM

                The Ultra simple summer fruit cake is a complete hit. Made it a few hours ago, let it cool and daughter and I both tasted it. Lots of mmmmms from both of us. So simple and yet so good. Funny: I put the batter into the cake pan down on the floor, and then the cut up plums in a bowl next to it, and showed her how to put the plum pieces onto the batter. She picked up a plum, looked at it, looked at the batter and ... ate the plum. We had a lot of fun, and this cake will go into heavy rotation. Special thanks to Amuse Bouches for pointing me in its direction.

                3 Replies
                1. re: LulusMom
                  Amuse Bouches RE: LulusMom Aug 16, 2007 12:42 PM

                  Glad you liked it! It's great with raspberries too.

                  1. re: Amuse Bouches
                    LulusMom RE: Amuse Bouches Aug 16, 2007 03:09 PM

                    It is fantastic, and will definitely become a staple around here. I'm already contemplating serving it for family coming to visit next week. It isn't fancy, but it is so good. Whatever I find at the farmers market will go into it (and the frozen raspberries in the winter ...mmmm).

                    1. re: LulusMom
                      MeffaBabe RE: LulusMom Aug 17, 2007 11:09 AM

                      Cut plums in 1/2 and pit... cut some nectarines or peaches in 1/2 and pit. Grease bottom of casserole dish and place face down. Sprinkle with brown sugar and you can add some berries and I add a little coconut and then I crumble some almaretti cookies on top - Dab with a tiny bit of butter a few tablespoons of water and bake for about 20 minutes (covered with tin foil) then take foil off and finish baking about 10 minutes until fruit is cooked. Serve with fresh whipped cream or ice cream... great dessert for crowds

                2. paulj RE: Thatched Palace Sep 29, 2008 09:25 PM

                  I just made a plum clafouti, working from a Jacques Pepin recipe:
                  I quartered and pitted about a pound of Italian plums, and put them in a greased 10" dutch oven.

                  The batter is a variant on the classic:
                  2 eggs, 2T butter (I used walnut oil), 2T rum (I used cream sherry), 1/2c sugar, 1T corn starch, and 1cup ground almonds.
                  Bake at 350 for about 35 minutes, or until nicely browned.

                  Maybe because I let it brown a bit more, this time had a nice crust. It was more of nut cake with fruit, as opposed to the eggy dutch-baby with fruit.

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