Einkorn Plum Coffee Cake

Ingredients

For the plum topping

For the cake

Your choice of: 2 cups (240 g) Jovial All-Purpose Einkorn Flour or 2¾ cups (264 g) Jovial Whole Wheat 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 100% Organic Extra Virgin Olive Oil
3 large egg yolks, discarding remaining whites
1 large egg
½ cup (100 g) + 1 tbsp (12 g) granulated sugar

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.

Einkorn Plum Coffee Cake