Plum Ginger Cake

I have been trying to post this recipe for 2 days, I've lost the three (slightly) different posts, and Im feeling a leeetle burnt out on blogger. Its raining. Thats what I'm using as my excuse. Apparently I'm a delicate flower, and when it rains for more than three days, I get cranky.

The silver lining? I have cake. Ive been eating it for breakfast (using the same excuse of 'its raining') and its been delicious. Click the link below to get the recipe, without any of the adorable stories about the man eating bites off my plate even though he hates sweets, no ponderings on ginger's restorative powers. Just delicious cake. Why? Because, its raining.


Ginger Plum Cake
Adapted from Bon Appetit

I highly reccomend eating this warm, because the smell of the warm ginger cake is enough to put you through the roof. I also find that because it has way less sugar than half the cereal I eat, that this cake in a small wedge with a great big cup of tea is lovely not only in the afternoon, but also on your way out the door in the morning.

1 1/4 stick unsalted butter, room temperature
1/2 cup packed golden brown sugar
10 small 'prune plums' halved, pitted


1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/3 cup crystallized ginger, finely diced
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup milk


Preheat oven to 350°F. Stir 3 tablespoons butter, brown sugar  and a pinch of the crystallized ginger in a saucepan over low heat until butter melts and sugar creates a sludge-y syrup. Transfer to 9-inch-diameter cake pan greased, lined with parchment and greased again. Arrange plums in to cover the surface
Combine the dry ingredients, including ginger in a medium bowl. Cream the remaining butter, adding the sugar and vanilla and beat until creamy. Add eggs one at a time. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums, it will be thick, but don't worry about it, it spreads and rises really well. Bake cake until a tester inserted into center comes out clean, I started testing at 45 minutes. Cool 30 minutes.
Place platter atop the pan. Invert cake. Gently lift off pan, and peel away parchment. Serve cake warm with powder sugar (or at room temperature for breakfast!).
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