wıth Cider Glaze
Domex Superfresh Growers
1½ cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 350°F. Butter and flour a 9-inch
round cake pan.
In a small bowl, stir together flour, baking powder,
cardamom and salt.
¼ teaspoon kosher salt
½ cup unsalted butter,
at room temperature
¾ cup sugar
2 large eggs
½ teaspoon pure
Beat together butter and sugar in a large bowl
with an electric mixer. Continue beating until
lightened, about 2 minutes longer. Beat in eggs
one at a time, scraping the bottom and sides of
the bowl to ensure that the ingredients are well
blended. Add vanilla and blend in.
1 Superfresh Growers
Fuji apple, quartered
½ cup top-quality
½ cup confectioners’ sugar
Coarsely grate the apple and immediately stir
into the batter. Scatter half of the flour mixture
over and gently stir in, then repeat with the
remaining flour. Spoon the batter into the prepared pan, spreading it out evenly. Bake until a
toothpick inserted in the center comes out clean,
about 30 minutes. Let cool slightly, then turn the
cake out and set it right-side up on a wire rack
to cool completely.
Prepare the glaze: In a small saucepan, boil
cider over medium-high heat until reduced to
2 tablespoons, 4-5 minutes. Put confectioners’
sugar in a small bowl, add the reduced cider
and stir until smooth. Let cool.
Set the cake on a cake plate. Pour the glaze onto
the center of the cake and spread it out using the
back of a spoon, allowing some to drip down the
sides of the cake. Makes 8 servings.
Plum Upside-Down Cake
1 tablespoon butter
4 large, firm, ripe WesPak
plums, each cut into
¼ cup sugar
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
2⁄₃ cup sugar
1 large egg
2⁄₃ cup sour cream
1 teaspoon vanilla extract
Preheat oven to 350°F. Butter an 8-inch round
cake pan and line with parchment paper.
Prepare the plums: Melt butter in a large skillet
over medium-high heat. Add plums and sugar.
Cook for 3-4 minutes, tossing until the sugar
dissolves and juices become syrupy. Starting
from the outside edge, arrange the plums in the
pan, overlapping slightly. Pour the pan juices
over the fruit.
Prepare the cake: Whisk together flour, baking
powder, baking soda and salt.
In another bowl, beat butter and sugar until fluffy.
Beat in egg, sour cream and vanilla. Gradually
add the flour mixture, incorporating gently. Pour
the batter over the plums.
Bake for 50 minutes, or until a toothpick inserted
in the center comes out clean. Let cool in the pan
for 1 hour, then invert onto a serving plate.
Makes 6-8 servings.