einkorn plum cake

plum cake

einkorn plum cake

plum cake
When cozy fall mornings are approaching but you can still find beautiful summer fruits at the farmers market, this breakfast cake is just the recipe to make! Einkorn flour makes for ...a soft crumb with so much flavor, topped with juicy plums that are steeped in red wine. You'll love this cake with your morning coffee or tea, but your family is going to ask for it again after dinner!

Einkorn Baking Tips

●As einkorn is lower in starch than modern wheat, adding an extra egg or whipped egg white to cakes and muffins will help with overall texture and keep the cake from becoming too dense.
●We recommend always weighing ingredients with a scale. While a cup of flour may vary between our kitchen and yours, our scales will be in harmony.
●Experimentation is the best way to get a great result. After a few tries you’ll have it just how you like it!

Why Einkorn Flour?

Einkorn is the world’s most ancient grain. Einkorn grew wild in the Fertile Crescent thousands of years ago. Because einkorn is the only wheat never hybridized it retains nutrients that have been stripped out of modern wheat. Nutrients like B Vitamins, carotenoids, and essential & trace minerals.
Jovial Foods All-Purpose and Whole Wheat Einkorn Flour is 100% freshly milled einkorn. Baking with einkorn will add a unique flavor to and a more healthy version of your baked goods.

 

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

Instructions

  1. Preheat oven to 375°F. Lightly butter and flour the bottom and sides of a 9-inch springform pan.
  2. 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.
  3. 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.
  4. Make the cake: In a medium bowl, sift the flour, baking powder, and salt together.
  5. In a medium bowl, beat the milk, butter, and olive oil together.
  6. 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.
  7. 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.
  8. Pour the batter into the prepared pan.
  9. 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.
  10. Sprinkle a tablespoon of sugar evenly over the plums. Bake for 55 minutes.
  11. 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
  12. Store in a sealed container in the refrigerator for up to 3 days.