This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.
Yield: one 9-inch cake
1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
finely grated lemon zest from 1 large lemon
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
cinnamon, for dusting, optional
Confectioners’ sugar, for dusting
Heat oven to 375 degrees, preferably on convection.
Butter a 9-inch round cake pan. (or coat with cooking oil spray)
In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
Add dry ingredients to egg mixture and mix until just combined.
Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.
This simple sparkling drink is a very light and refreshing end of summer cocktail. It can easily be diluted with club soda or seltzer, to taste.
The recipe was adapted from drinkoftheweek.com. I used a white nectarine and lemon seltzer instead of club soda. The original recipe also suggests using plums, peaches, cherries, or apricots instead of nectarines.
Yield: One drink
1 1/2 oz vodka
1 oz honey syrup (half honey, half warm water)(I used Italian Melata di Bosca honey)
1/2 oz lemon juice
1/2 nectarine, sliced, plus more for garnish
club soda or lemon seltzer
fresh mint, for garnish, optional
Muddle the nectarine slices in the honey syrup.
Add the vodka and lemon juice and stir.
Top with ice and club soda or seltzer.
Garnish with nectarine slices and/or mint, as desired.
When I first met Selma through Fiesta Friday, I let her know that the “About” page on her blog was truly one of the best and the most interesting I’d ever read. I even had my husband read it! She was a wonderful writer and described her life and culinary journey so beautifully. Her blog was no different- such great recipes with stories to go with them.
I particularly loved this post on Selma’s Table. (I’ve had it bookmarked to make ever since I read it the first time!) Not only did the cake look and sound wonderful, Selma told a great story about it that I could really relate to… She describes how her son Jake was always cooperative but frustrated waiting for his meals to be photographed. (My entire family may have the same complaint!) After making this delicious cake, Selma set it aside to rest overnight only to find a large slice messily cut out of it in the morning! I suppose her son’s patience had run out. 😉 Maybe this cake was just that irresistible.
I am bringing this cake as a tribute to Selma at this special Fiesta Friday in her honor. I was shocked and saddened by her passing. She touched and influenced so many and will be truly missed. This recipe was adapted from Marian Burros’ Famous Purple Plum Torte and Deb Perleman’s Smitten Kitchen Purple Plum Torte, via Selma’s Table. According to Selma, this recipe was printed every autumn in the New York Times from 1983 until 1995! You know it’s good. Thank you, Selma. ❤
Yield: Serves 8
140 g all-purpose flour
1 tsp baking powder
pinch of coarse salt
150 g granulated sugar
115 g (8 T/ one stick) unsalted butter, softened
2 large eggs
1 tsp vanilla paste or extract
2 large ripe, tart plums (I used red)
4 small ripe, tart plums (I used black) (Selma used 8 medium plums)
1 tsp cinnamon
2 T turbinado sugar
Pre-heat oven to 350 degrees on convection. Prepare a 9-inch springfrom pan by lining it with parchment paper and then buttering the base and sides. (I used cooking oil spray.)
Halve the plums and twist to remove the pits, then cut each half into quarters; set aside. (Selma quartered the plums, and the original recipe halves them.)
Place the flour, baking powder and salt in a small bowl; whisk to incorporate the 3 ingredients throughly.
Place the butter and sugar in a medium-sized mixing bowl or stand mixer and cream until light and fluffy, about 3 minutes, scraping down the sides of the bowl a couple of times.
Beat in the eggs, one at a time, until well incorporated – scrape down the sides after each addition. It may look curdled but if you add a spoonful of the flour mixture all will be well again.
Add the flour mixture and the vanilla paste/extract and beat only just until incorporated. Using a rubber spatula, scrape under to make sure that there is no raw flour and mix in if there is.
Scrape into the prepared tin and smooth it out to cover the base. It will seem very scant but don’t worry – it will be enough!
Arrange the plums from the outside into the middle, keeping it quite tight. (I placed mine skin side down- like Selma- but the original recipe places them skin side up.)
Scatter the cinnamon and turbinado sugar over the top.
Bake for 40-50 minutes. Insert a toothpick into the cakey part – if no batter is left clinging to it then it’s done. If there is batter clinging to it then pop it back in for 5 mins increments and keep checking.
Try and make this the night before to let it mellow, covered and at room temperature, when it will be at it’s best.
Galettes have the most fabulous presentation- and simple preparation. The best combination! 🙂 This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin.
I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!
Yield: Serves 8
For the Pate Brisee:
1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water
For the Filling:
1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
3 tablespoons unsalted butter, cut into small bits
1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
1 teaspoon turbinado sugar
Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400°(convection).
Transfer the chilled dough onto a large piece of parchment paper.
Make the Filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top in a circular pattern and dot with the butter. Sprinkle the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the teaspoon of turbinado sugar.
Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.