Itty-Bitty Dimply Plum Cake
For this week's Tuesdays with Dorie recipe, Michelle of Bake-en selected the Dimply Plum Cake (page 41) from Dorie's book, Baking: From My Home to Yours. This came together in two parts...
Lots of beautiful plums and a full size 8x8 pan.
Cut fruit, mix and bake.
After 40 minutes, the top was golden and the toothpick came out clean.
But when I cut into the cake, it was crazy raw. Like the raw food movement entered the center of my cake. Except for sashimi, I like my food above 115 degrees.
This time, based on a few factors (including the sad state of plums at the Farmer's Market), I decided to make 1/4 of the recipe in a little 4-inch pan.
Even though it was a 4-inch pan, I baked it for 40-45 minutes (can't remember now...I just keep hitting "snooze" on the kitchen timer). At 30 minutes, I tented the pan with some aluminum foil.
Yippee! I held off the raw food movement (I just don't understand this, by the way - how can you give up hot soup in the winter??!??!) and it was nicely baked!
Whoo Hoo! My cake and Dorie!
Be sure to check out the other Tuesdays with Dorie bakers! Next week, creme brulee - yes! more torched desserts! :)
I just LOVE the different colors of plums in your top photo. Wow, that's really beautiful. But what gives with the dramatically different baking times, compared to the recipe! Mine was raw around the plums, too.
ReplyDeleteRaw food movement.. hahah. I had to overbake mine to get it to bake properly. I was almost debating if I should sacrifice the center for the rest of the cake. Luckily, the fruits remoistened it. Raw or properly baked, your pictures are fabulous!
ReplyDeleteLove your mini 4" version! So freaking cute! Not sure why several TWD bakers had "raw" issues. I baked mine for 40 minutes and it was fine. Maybe it was the bigger fruit in the way since I used cherries? Your pictures are all awesome. Great job!
ReplyDeleteClara @ iheartfood4thought
Simply beautiful!
ReplyDeleteYou should send your first picture to CLICK (the theme is "Crust" this month), I'm sure you'd have a great shot at being the best one as it is visually amazing!
Strangely, many have mentionned the raw part under the plums... I didn't. Of course I made them into cupcakes, but still...
Wonderful job...
I had problems, too. I want to try this again in a round pan--maybe that will help avoid the overcooked corners and raw middle... I love the first picture!
ReplyDeletehehe your plums look great! i did miniatures 1/2 recipe and had no problems but could see how a larger loaf might be quite dense. lovely job!
ReplyDeleteI love the looks of your cakes! Beautiful pictures! :)
ReplyDeleteGreat looking mini version and I had to bake mine for about 1 h! It's a cake for plum lovers
ReplyDeleteUlrike from Küchenlatein
Raw food movement! Hehehe! They all look lovely, though! Great job!
ReplyDeleteWhere on earth do you find yellow plums? That is so cool! And i love the little baby cakes, too cute!
ReplyDeleteI can't wait until the creme brulee. Oh yum yum yum.
ReplyDeleteVery cute cakes! I had the same problem with the underdone-ness. Not good.
ReplyDeleteI love your baby cake! I was amazing by how raw my cake was when I tested it after 40 minutes (I made a half batch).
ReplyDeleteGreat color in your plums! Mine cooked great - right at 40 minutes, but a lot have said they had problems with raw in the middle. So sorry about that. But it looks delicious!
ReplyDeleteAnd the little fringes add to it too. Love the little cakes. Yummy!
ReplyDeleteYou're quite a superstar to make it twice! I love the idea of making a little bitty one. Your photos are lovely!
ReplyDeletei had sashimi in my loaf pan, too. tenting with foil was a great idea..next time!
ReplyDeleteI love how pretty your peaches look! I had read that so many people had problems with raw cakes so I baked mine for 50+ minutes.
ReplyDeleteI think the smaller sized cakes seem to have been the trick to avoiding raw batter. Beautiful photos as always.
ReplyDeleteGlad it ended up coming out well. It looks beautiful.
ReplyDeleteI had raw cake issues as well. I guess I will try the tent method next time, because the sides of mine were definitely plenty done after 40 minutes. Your cakes are adorable!
ReplyDeleteSuch nice photos! I love the mini cake the second time around. Great job making it work! :)
ReplyDeleteBeautiful pictures! I am glad you gave it another try and figured it out. It looks wonderful!
ReplyDeleteGood for you for going back into the ring for round two! It obviously paid off.
ReplyDeleteBeautiful...you're like an food artist...
I am grossed out by the raw food movement too. I don't care what they say, you can't turn almond milk into an entree. Your plums look amazing...I have southern california fruit envy. Great photos! -Mary
ReplyDeleteYour little plum cake is darling! I love all the different plums you used.
ReplyDeleteI'm glad you don't like your sashimi cooked :) Kudos to you for trying again and having it turn out right, it looks beautiful!
ReplyDeleteI love your photos! I ended up slicing the plums thinly because so many people reported that they were underdone.
ReplyDeleteHow strange that it was so raw. Wierd. Glad that the cute 4-inch cake worked out! Looks lovely.
ReplyDeleteYour post cracked me up. I could not give up soup or chili or lasagna in the winter...let's not even discuss the absence of baked goods.
ReplyDeleteawesome problem solving :) the finished cake looks delicious! sorry you had raw food issues though, i was surprised to see how many people this happened to!
ReplyDeleteYour mini cake is darling! I'm sorry about the big cake...was very curious to see how the green plums tasted baked (those are my favorite plums to eat fresh!)
ReplyDeleteSo beautiful, I love the mini!
ReplyDeleteI had the same problem -- so I put the cake back in the oven and ended up with dry, overbaked cake. Sigh. Your pictures are lovely!
ReplyDeleteSuch cuteness in this post! Love the itty-bitty cake, looks delicious too!
ReplyDeletewow, your photos are gorgeous! great job!
ReplyDeleteLove the top photo!
ReplyDeleteRaw food movement? As usual, I'm behind the times and haven't heard of it.
ReplyDeleteSo sorry about your disappointing first effort... bummer! Your little mini looks perfect, though. Nice work!
Your mini is precious. I didn't have any trouble with my first cake, but it was 2/3 recipe, in a round metal pan. When I did 1/2 recipe in a rectangular pottery pan, it seemed a bit trickier, but it did cook through. I baked the cakes in a slightly cooler oven and for longer than Dorie specified. I honestly think I'm going to make it again tomorrow - maybe minis. Great job going round 2 with the tricky footwork of the Dimply Cake.
ReplyDeleteNancy
This looks wonderful! I love the mini version :)
ReplyDeleteI love your mini version. Looks gorgeous.
ReplyDeletethis cake looks really nice. Pictures are really nice .
ReplyDelete