Tuesday, September 30, 2008

TWD Rewind: Dimply Plum Cake

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Dimply Plum Cake recipe chosen by: Michelle of Bake-En
Link to TWD group: Tuesdays With Dorie homepage

Note: The recipe for this week was Creme Brulee chosen by Mari of Mevrouw Cupcakes. I'd like to claim I didn't do it because I didn't have the tools, but the truth is that I didn't want to be tempted to eat every stinking one of them. :D

Disaster, disaster, disaster. My plums weren't ripe enough, and I took the cake out of the oven too soon. Darnitall.

I tried one of the plums as I was halving them, and the one I tried had a lovely ripe flavor. But the skin was still way too tart and I noticed that the rest of the 6 (that's all that would fit in the pan) were much firmer. I sort of shrugged my shoulders and pushed on, hoping Dorie's magic would fix the whole thing. (I don't know - maybe the magic of baking would sweeten the plums up some? The tart would be awesome against the sweetness of the cake? Heh, I'm nothing if not optimistic. And still pretty clueless when baking something for the first time.)

After the full baking time, the cake was on that edge. You know? Juuuust done enough that you think it will be firm but still moist. Unfortunately, it was on the other side of the edge. The cake bits on the edge were done, but there was a section in the middle that oozed out the bottom as it cooled.

The plums were still insanely tart. The flesh didn't sweeten up at all - mostly just became bland. I think I may just not be a fan of plums in baked goods. I'm reserving my opinion on the Cardamom though. I didn't really care for the flavor of the bits of plain cake, but I'm betting it would taste phenomenal with a better selection of fruit. My bad, completely. When Michelle posted her Dimply Plum Cake pictures, I wanted to lick the screen so I'm thinking I need to give this another go. Maybe with some nice ripe peaches next time. Thanks for picking a great recipe, Michelle!

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10 comments:

Madam Chow said...

I totally understand about the plums - they are one fruit that has to be pretty ripe before you bake with it. One thing that does help is slicing the plums very thinly if they are not perfectly ripe.

Peggy said...

My plum cake was good. . .sorry you had problems. Try it again!!

Lori said...

you know - some people had good luck with this one, but overall i think more people had the same problems you did. underdone cake (though mostly done everywhere else) and undercooked plums. i think it's something about the recipe itself, since so many of us had the same problems.

Engineer Baker said...

I think this is one recipe where you really needed ripe plums. And to bake it until the point where you think you overbaked it. Weird, huh?

Natalie said...

Yep yep and yep! I usually need a couple of times making a recipe to get it down anyway - this one just gave me a few more challenges than some of the others. :)

Thanks for the comments!

Mevrouw Cupcake said...

You should be glad that you saved yourself from crème brûlée gluttony! ;-)

Sarah said...

That is the one thing I hate about stone fruits...you never know what you are going to get. Looks good though!

TeaLady said...

Murphey seems to be everywhere. Plums are just plumb hard to work with. Better luck next time.

Jules Someone said...

Mine totally fell apart. Totally. But it was tasty!

mangomissives said...

I had very similar issues that you had with this. My plums felt ripe but I guess they just weren't ripe enough, as they were very difficult to eat in the finished product.