Einkorn Plum Coffee Cake
Recipes
Plum Coffee Cake with Einkorn Flour
Ingredients
For the plum topping
- 2 cups of any red wine
- ¼ cup (50 g) sugar
- 6-7 medium plums (300 g)
For the cake
- Your choice of
- 2 cups (240 g) jovial All-Purpose Einkorn Flour or
- 2¾ cups (264 g) jovial Whole Grain Einkorn Flour
- 2¼ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (240 g) whole milk or non-dairy alternative
- 8 tablespoons (113 g) unsalted butter, melted and cooled
- 2 tablespoons jovial Extra Virgin Olive Oil
- 3 large egg yolks, discarding remaining whites
- 1 large egg
- ½ cup (100 g) + 1 tbsp (12 g) granulated sugar
Instructions
- Preheat oven to 375°F. Lightly butter and flour the bottom and sides of a 9-inch springform pan.
- Make the plum topping: pour wine and ¼ cup sugar into a small saucepan and bring to a simmer, make sure all the sugar is melted. Remove mixture from heat and set aside.
- Cut the plums in half, remove the pit, then cut them into thin slices, about ¼ to ½ inch thick. Pour the sliced plums into the wine and sugar mixture and set them aside to steep.
- Make the cake: In a medium bowl, sift the flour, baking powder, and salt together.
- In a medium bowl, beat the milk, butter, and olive oil together.
- In a large bowl, add 3 egg yolks, 1 whole egg, and ½ cup sugar. Whip with a hand mixer for about 3 minutes or until thick and pale yellow.
- Fold half of the flour mixture into the egg mixture until almost absorbed completely, then fold in half of the milk mixture. Repeat this step, being careful not to overmix.
- Pour the batter into the prepared pan.
- Drain the plums from the wine mixture and distribute onto the cake in ring shapes, starting from the outside until the whole surface is covered.
- Sprinkle a tablespoon of sugar evenly over the plums. Bake for 55 minutes.
- Let the cake cool on a wire rack for 10 minutes, then release and remove the outer ring of the pan. Cool completely before serving
- Store in a sealed container in the refrigerator for up to 3 days.
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