Cook's Illustrated Baking Book by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2018-07-17T00:00:00+00:00

SWIRLING THE PUREE

Properly swirling the thickened blueberry puree is key to producing an elegantly marbled cake.

1. After spooning half of batter into Bundt pan, make channel with back of spoon.

2. Using spoon, fill channel with half of blueberry filling in even layer.

3. Using butter knife, swirl filling through batter. Repeat these steps with remaining batter and filling.

Rustic Plum Cake

WHY THIS RECIPE WORKS

Plum cake can be anything from an Alsatian tart to a German yeasted bread. In most recipes, the plums either sink into the cake and create a sodden center or they are sliced too thin to contribute a lot of flavor. We wanted an easy-to-make cake with a sturdy yet moist crumb that had good flavor and a hefty plum presence.

CUT THE FLOUR WITH GROUND ALMONDS To create a rich, moist cake that is strong enough to hold the plums aloft, we replace some of the flour with ground almonds. Many European cakes include nut flour or ground almonds in their cakes. The ground nuts provide strength and additional flavor, and because the batter is so sturdy, it doesn’t need to be mixed via the creaming method: We just mix it right in the food processor used to grind the nuts.

COAX MAXIMUM FLAVOR FROM THE PLUMS While we like the Italian plums that are especially well suited for baking, their season is very short, so we wanted a recipe that would work with common supermarket plums as well. Poaching the plums (whether Italian plums or conventional plums) in a few tablespoons of jam and brandy, as well as their own juice, sufficiently heightens their flavor and keeps them moist, even after baking.

BAKE IN A SPRINGFORM PAN Baking the cake in a springform pan ensures maximum height and makes it easy to remove this moist, rich cake from the pan.

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