THB: #21 ~ Plum-Polka Dot Caramel Cake

The Home Bakers

headed by Joyce of Kitchen Flavours

and its our 21st bake from

Lou Seibert Pappas' Coffee Cake, simple, sweet and savory!

note:

We are currently baking from "Coffee Cakes" by Lou Seibert Pappas. 

Want to join us? Get the full details here. 

Cannot get this book from your local bookstore? 

Get it either here or here!

I am hostess for the 2nd time and I chose

Plum-Polka Dot Caramel Cake!

a spicy cake strewn with toasty almonds and flavored with brown sugar, puffs up between

tangy plum or apricot halves for this easy-to-bake breakfast delight.

The scalloped sides of the a tart pan lend a decorative touch to the cake wedges.

I used apricots but looking forward to baking this again but with plums

Recipe adapted from page 25 of 

Coffee Cakes, simple, sweet and savory

For Cake Batter: (my substites in RED)

4 tbspn (1/2 stick) unsalted butter at room temperature

1/2 cup firmly packed light brown sugar

2 large eggs

1/2 tspn vanilla extract

2/3 cup unbleached all-purpose flour

1/4 tspn freshly grated or ground nutmeg (I used 5 spice)

1/4 tspn salt

6 plums or apricots, halved and pitted, or 3 nectarines, pitted and sliced, or 3 peaches or pears, peeled, pitted or cored and sliced.

For Streusel Topping:

2 tbspn firmly packed light brown sugar

2 tspn unbleached all-purpose flour

2 tspn cold unsalted butter, cut into bits

1/3 cup (1.5 oz) slivered or sliced almonds

Preheat the oven to 375F. Butter and flour a 10-inch fluted tart pan with a removable bottom.

In a large bowl, cream the butter and brown sugar with a wooden spoon or an electric mixer until light and fluffy.  Beat in the eggs and vanilla until smooth.  In a medium bowl, combine the flour, nutmeg, and salt.  Stir to blend.  Add to the creamed mixture, beating until smooth.  Spread evenly in the prepared pan.  Arrange the fruit on top, cavity side up.

To make the streusel topping: in a medium bowl or a food processor, combine the brown sugar, flour, butter, and nuts.  Cut the butter in with your fingers or process until crumbly.  Sprinkle evenly over the batter.

Bake for 25 minutes, or until the cake is golden brown and the fruit is tender. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides.  Serve warm or at room temperature, cut into wedges.

Makes one 10-inch cake; serves 6 to 8 

By the way, this freezes well.  Enjoyed a toasted wedge last night!