Pumpkin Pie Bread

During the holiday season, there are a few signature items that will come to the mind of almost anyone. Pumpkin pie happens to be one of those items. Whether you enjoy it at Thanksgiving, Christmas, or both, it is on the menu of most households at some point towards the end of each year. My family always enjoys pumpkin pie at Thanksgiving, but this year I decided to shake things up and serve this delicious, healthier bread instead.

As much as I love a traditional pumpkin pie at the holidays, I also love to try new, cleaner items inspired by the flavors I already know and love. Luckily, cans of organic puree are very cost effective this time of year, allowing me to get rather creative and try some fun, pumpkin-centric dishes. Not just limited to desserts, pumpkin has found its way into my soup, pasta sauce, Greek yogurt, and morning oatmeal. Whether savory or sweet, I love me some good ole pumpkin. But you don’t need to be pumpkin’s #1 fan to love this bread. Other than the traditional pie, it really doesn’t get much more classic than this moist, sweet loaf of pumpkin bread.

Just like the tried and true methods of traditional pie recipes, this bread is infused with the flavors of warm fall spices and is perfect for the chilliest time of year. But besides being chilly outside it is also the busiest time of year. So if you find yourself strapped for time (who doesn’t), this recipe will be your best friend. In fact, it should be the spokesman for all quick breads, as it truly requires minimal time and energy. Simply combine dry ingredients, add wet ingredients, mix, and bake. The easiest snack, brunch treat, or dessert to have on hand, especially for those unexpected guests who suddenly drop on by. If you double the recipe, you can easily have an extra loaf to give as a gift at Christmas, or you can make individual muffins to place on the kids table for easy holiday snacking.

With all of the good qualities this bread already possesses, it’s hard to believe that it is also clean and works perfectly into the meal plans of those living a healthy lifestyle. Unlike traditional recipes, this pumpkin bread does not have hidden, unhealthy fats or loads of processed white sugar. Instead, it uses minimally processed Sucanat to satisfy sweet tooth’s while cutting the amount of sweetener needed from a whopping 1½ cups (on average), all the way down to just ¾ cup. By not overloading this bread with sugar, it keeps calories low and helps to mitigate the rapid spike and fall of blood sugar levels, which can cause you to crave more sugary foods or feel sluggish after eating them.

But just as it is important to remove unhealthy items from a recipe to make it better, it is also important to add back in the proper nutrition the recipe was initially lacking. To do this, I started by packing in as much pumpkin as I could. Doing so provides moisture for very few calories (only 30 per cup) and less fat, while still creating a tender texture. The addition of pumpkin also adds a good amount of beneficial nutrients, including potassium, vitamin C, and beta-carotene. Beta-carotene is particularly important, as it is an antioxidant responsible for fighting harmful inflammation that’s known to cause problems as small as wrinkles or as serious as chronic disease.

Once I had added enough pumpkin for flavor and nutrition, I moved on to the flour. Most recipes use all-purpose, which is heavily processed and contains less nutrients as a result. I opted for white whole-wheat flour, as it provides more nutritional value without altering the taste too much. In fact, add in the final quality of classic pumpkin bread, the rich, warm spices, and I bet you won’t even be able to detect the healthy tweaks. The molasses-like flavor profile of Sucanat complements the spices beautifully, making for a delicious, healthy bread sure to be a success at any holiday function!

Pumpkin Pie Bread


Ingredients

  • Olive Oil Cooking Spray
  • 1¾ cups White Whole-Wheat Flour
  • ¾ cup Sucanat
  • 1 tsp. Baking Soda
  • 1 tsp. Pumpkin Pie Spice
  • ¾ tsp. Ground Cinnamon
  • ½ tsp. Ground Ginger
  • ½ tsp. Sea Salt
  • 1 Large Egg
  • 2 Large Egg Whites
  • 1 cup Pure Pumpkin Puree
  • ½ cup Whole Milk
  • ¼ cup Olive Oil

Directions

  1. Preheat oven to 350°. Coat a 9 x 5 inch bread pan with cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, Sucanat, baking soda, pumpkin pie spice, cinnamon, ginger, and salt. In a separate large bowl, lightly whisk the egg and egg whites. Add in the pumpkin puree, milk, and oil, whisking until combined.
  3. Add the contents of the second bowl (wet ingredients) to the contents of the first bowl (dry ingredients) and stir gently until the flour is moistened. Transfer contents to the prepared pan and spread out smoothly.
  4. Bake bread in the center of the oven for 50 minutes, or until the top and edges have browned and a toothpick inserted in the center comes out with just a few moist crumbs. Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely. Cut in to 12 slices to serve. Keep at room temperature in an airtight container for 2 days, refrigerated for 1 week, or frozen for up to 1 month.

Nutrition

Per Serving (1 Slice): 169 Calories; 4 g Protein; 6 g Total Fat; 1 g Sat. Fat; 2.5 g Fiber; 213 mg Sodium; 13 g Sugar; 25 g Carbs; 17 mg Cholesterol

RECIPE ADAPTED FROM: J. O’HARA
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Apple Cinnamon Coffee Cake

As everyone has switched over into Christmas mode, I’m still holding on to all things fall. My coffee remains pumpkin spice flavored and my taste buds crave anything with apple. This led me to buy a really big bag of apples at the market, simply because they are in season and dirt cheap. The day after this purchase, while enjoying my morning coffee, I pondered what I could make with said big bag of apples. It was then that I remembered coffee cake, which is an entire category of cake devoted solely to enhancing the coffee drinking experience. My two favorite flavors of fall happen to be pumpkin and apple, so what better way to celebrate the last days of the season than by pairing them together in coffee and its accompanying cake.

Now you may be wondering how someone who promotes living a fit, healthy lifestyle can still drink coffee and eat cake. Well…I’ll let you in on a little secret….YOU STILL CAN! Sure I use almond milk instead of cream and sugar and my sweets recipes are so altered I would make my old pastry chef professors cry, BUT I still get to enjoy what I love while being fit, which is what this journey is all about. For me, there is no point of being fit if you can’t enjoy life and for the longest time I honestly thought I could enjoy neither. I used to think coffee and desserts were only allowed for special occasions or circumstances. Thankfully, I eventually learned that these foods CAN still be in my life, so long as they are made with all natural ingredients and use special prep techniques to better fit my nutrition plan. So with that same knowledge in tow, I set out to make a moist, sweet cake that was far healthier than traditional coffee cake recipes.

When I began my journey to reboot coffee cake, the first thing I realized is how deceptive this treat really is. Most people view coffee cake as the better cake option, probably because, you know, it’s not slathered in rich, buttercream icing and decorated with sugary sprinkles. Yet, as shocking as it may seem, coffee cakes are actually PACKED with sugar. Most traditional recipes average around 80 grams of sugar per serving, which is more than 3 times the amount of added sugar the average person should be consuming in a day. Yikes. Thankfully, I’m well aware that you can heavily cut back on added sugar & still end up with a satisfyingly sweet treat, therefore that is where I started. To begin the sugar deload, I first replaced traditionally used granulated sugar with Sucanat. My go to sugar is almost always Sucanat, not only because it’s minimally processed, but because it has a rich, molasses-like flavor. This flavor allows me to use less sugar while adding more complexity than granulated sugar ever would. So with the sugar problem addressed, the next problem I needed to solve was the topping.

The most common type of coffee cake topping is a simple two ingredient glaze made of powdered sugar and milk, which gets drizzled on top once cooled. As easy as this icing is to make, finding a healthier alternative wouldn’t be. Since there is no natural equivalent for processed powdered sugar, I needed an alternative. With no other natural sugars able to provide the same smooth glaze, I was honestly very tempted to just skip it. But as much as I wanted to, I knew I couldn’t just skip out on the topping altogether because an unadorned cake is plain and makes for a rather boring presentation. After a bit of trial and error, I remembered something that we used A LOT in culinary school…simple syrup. Just as its name suggests, simple syrup is created by dissolving sugar in water. Instead of the typical white, granulated sugar, I heated evaporated cane juice in the water for a cleaner syrup. I then beat the syrup into cream cheese for a smooth glaze that looks just like the original, but is a whole lot healthier and tastier. The rich and tangy cream cheese in the glaze is a perfect compliment to the sweet and tart apples and spicy cinnamon. Enjoy it for breakfast or to celebrate a beautiful fall afternoon. Coffee can be optional!

Apple Cinnamon Coffee Cake


Ingredients

  • 1¼ cups Whole-Wheat Pastry Flour
  • 1½ tsp. Ground Cinnamon
  • 1¼ tsp. Baking Powder
  • ½ tsp. Sea Salt
  • ¼ tsp. Baking Soda
  • 2/3 cup Sucanat
  • 6 tbsp. Unsalted Butter; room temperature
  • 2 large Eggs; room temperature
  • 1/2 cup Whole Milk; room temperature
  • 1¼ cups peeled & chopped Apple (about 2 Apples)
  • 3 tbsp. Organic Cane Sugar
  • 3 tbsp. Water
  • ¼ cup Cream Cheese (full fat); room temperature

Directions

  1. Preheat oven to 350°. Grease an 8-x-8 inch baking pan with nonstick cooking spray (select a brand that uses no propellents). Line base of pan with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Set bowl aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the Sucanat with the butter on medium speed until mixture is fluffy and begins to stick to the sides of the bowl (about 1 minute). Add one egg and beat on medium-low speed until just incorporated. Repeat with second egg.
  4. With machine on low speed, add one third of flour mixture and mix until just combined. Add one third of milk and again beat until just combined. Repeat process twice more, alternating between flour and milk additions. Remove bowl from machine and stir in apples by hand.
  5. Tranfer batter to prepared pan and smooth top over with a spatula. Bake for about 25 minutes, or until the edges begin to pull away from the pan and a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for 10 minutes. Invert cake onto a plate and gently peel off parchment. Invert cake back onto wire rack and cool completely.
  6. While cake cools, prepare the glaze. In a small saucepan set over medium heat, combine cane sugar and 3 tbsp. water. Stir until sugar dissolves, about 1 to 2 minutes. Transfer to a heat-proof container to cool slightly. Meanwhile, in a medium bowl, beat cream cheese, until smooth and fluffy, using an electric mixer on high speed. Add one quarter of the sugar mixture and beat until smooth. Add remaining sugar mixture in three more additions, beating until smooth between each addition.
  7. Pour glaze over cooled cake in long, diagonal stripes to make a crosshatch pattern. Serve immediately. Cake can be stored at room temperature for 1 day or in the refrigerator for 3 days.

Nutrition

Per Serving (1 Slice): 257 Calories; 4 g Protein; 12 g Total Fat; 7 g Sat. Fat; 3 g Fiber; 273 mg Sodium; 20 g Sugar; 34 g Carbs; 72 mg Cholesterol

RECIPE ADAPTED FROM: J. O’HARA
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Pumpkin Chia Pudding

20190312_153651What comes to mind when you think of a good snack? Do you envision lots of fruits and veggies, or are you more interested in processed convenience foods? We all know chips, candy, cookies, and ice cream are easier to reach for when hunger strikes, but if you want to be lean and healthy you need to make cleaner food choices. It can be a challenge discovering how to keep hunger at bay while living a fit lifestyle, but if you’re a foodie like me that still wants to succeed, you need to change your mindset towards eating. Even though processed snacks have to go, it doesn’t mean you’re no longer allowed to snack.

20190312_153925To stay fit and healthy while still enjoying food, start by arming yourself with nutritious snacks that can stand in for any sweet, savory, or crunchy craving that may arise. Take, for example, this pumpkin chia pudding. This recipe is super easy to make & will satisfy any sweet tooth without packing on the pounds. Unsweetened almond milk provides the pudding a low-calorie, dairy-free base, chia seeds give a fiber boost, while warm and aromatic pumpkin pie spice provides a nice depth of flavor to complement the pumpkin.

20190312_153809Even though pumpkin is a fall flavor and we are currently entering spring, this recipe is simply too good not to share. I initially developed it back in the fall when pumpkin was still in season, but thanks to canned pumpkin you can enjoy one of fall’s best flavors year round in this gluten-free, dairy-free, low-sugar, healthy snack. If you do opt to buy canned pumpkin over roasting your own fresh pumpkin, just be sure it is organic pure pumpkin and not pumpkin pie filling. If you have a sweet tooth and love anything pumpkin, I recommend you give this recipe a try. It’s a sweet treat that won’t hinder your progress to being lean!

Pumpkin Chia Pudding


Ingredients

  • 2 cups Plain Unsweetened Almond Milk
  • ½ cup Pitted Dates
  • 1/3 cup Chia Seeds
  • ¾ cup Unsweetened Pumpkin Puree (fresh or canned)
  • ¾ tsp. Pumpkin Pie Spice
  • Pinch of Sea Salt
  • Cinnamon Sugar; for garnish (if desired)

Directions

  1. In a large jar or container with a lid, combine milk, dates, & chia seeds. Cover, shake well, & chill in the refrigerator for at least 4 hours, but no longer than 8 hours.
  2. Remove chilled mixture from the refrigerator & place in a blender. Process mixture on high speed until very smooth, about 2 minutes. Add pumpkin puree, pumpkin pie spice, & salt. Blend again until thoroughly combined. Divide among 6 (4 oz.) meal prep jars or store in one larger container. Refrigerate at least 1 hour more before serving. Store in the refrigerator for up to 5 days.

Nutrition

Per Serving (4 oz.): 104 Calories; 3 g Protein; 4 g Total Fat; 0.5 g Sat. Fat; 5 g Fiber; 83 mg Sodium; 9 g Sugars; 16 g Carbs; 0 mg Cholesterol.

RECIPE ADAPTED FROM: C. LYONS
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

 

Pumpkin Pie Pudding Bites

20171122_124753Thanksgiving is only a few days away which means holiday baking has already begun or is about to begin shortly. A staple of most American’s Thanksgiving feast is the pumpkin pie. Although I love a slice of traditional pumpkin pie with a dollop of whipped cream I also enjoy developing desserts inspired by classic flavors. This year I chose pumpkin pie and created these pumpkin pie pudding bites to suppress my creative itch.

20171122_124734Despite my love for pumpkin pie I understand it can be a difficult pie to master, especially for novice bakers. Anything custard based can be tricky and the smallest mistake can be all the difference between the perfect pie and disaster. Of course you can always buy a pie from the bakery or supermarket but many families enjoy the baking process and passing a dish they made themselves with love. That is where these pumpkin pie pudding bites can help. If you do not want to take on the task of baking a pumpkin pie from scratch but also do not want to miss out on the great taste that is pumpkin pie, these bites are the answer to all of your problems.

20171133Not only do these bites channel all the flavor and texture profiles of traditional pumpkin pie (with half the effort), they are also extremely portable and the perfect size for little fingers or those prone to overindulging. Try making them in place of a traditional pie if you need a quick last minute dessert, as a portion controlled offering for the health conscious, a mess free treat at the kid’s table, or as an interesting addition to your classic offerings.

Pumpkin Pie Pudding Bites

Ingredients

  • ½ cup Granulated Sugar; divided
  • 2 tbsp. Cornstarch
  • 1 ¾ cups Milk
  • 1 Large Egg
  • ½ cup canned Unsweetened Pumpkin
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • 2 pkg. Puff Pastry Shells
  • ¼ cup Chopped Walnuts
  • Dash of Salt
  • ¼ cup Heavy Cream

 

Preparation

  1. Combine 6 tbsp. sugar and cornstarch in a saucepan over medium heat. Combine the milk and egg and stir well with a whisk. Gradually add the milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly, then remove from heat.
  2. Combine pumpkin, vanilla, cinnamon, salt, and nutmeg in a bowl, stirring well. Slowly add the pumpkin mixture to the milk mixture, whisking constantly. Place pan over low heat and cook for 3 minutes, or until thoroughly heated (do not boil), stirring constantly. Transfer pudding into a bowl and cover surface with plastic wrap. Chill.
  3. Meanwhile, line a baking sheet with foil and coat foil with cooking spray. Place the remaining 2 tbsp. sugar, walnuts, and dash of salt in a small skillet. Cook over low heat until the sugar dissolves and is golden, about 3 minutes, stirring frequently to coat nuts. Transfer nuts to the prepared baking sheet and cool completely. Once cool, coarsely chop nuts.
  4. Prepare puff pastry shells according to package directions. Cool completely. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Fill shells with chilled pudding. Top each filled shell with a dollop of whipped cream and chopped nuts. Serve immediately (if not serving immediately, wait to whip the cream and top bites).

 

RECIPE ADAPTED FROM: SUSAN RUSSO
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Vampire Bat Cookies

20171030_124439Happy Halloween! This year has been a very busy one so far and with that I have had limited time to brainstorm new ideas and recipes to share. I could not pass up sharing some Halloween delights with you so I whipped up these vampire bat cookies with my oldest daughter.

To make these you will need a bat cookie cutter, your favorite sugar cookie recipe, 1 box royal frosting mix (such as Wilton’s), piping bags (I prefer disposable for easy clean up), 3 round #2 piping tips, and gel food coloring (black, white, & orange).

20171030_124526First, prepare your cookie dough or buy cookie dough and cut into bat shapes. Bake and allow to cool completely. Meanwhile, prepare the royal icing to stiff but pipable consistency and seperate into portions, 2 larger portions for white and black, and a smaller portion for the orange (as you will use much less). Dye each portion with food color and allow to rest at least 4 hours. For the blackest black I allow mine to sit 24 hours for the color to fully develop, otherwise you will end up with gray bats or you will have squid ink by adding too much dye to the icing.

20171030_124518Once the icing has developed and the cookies have cooled completely begin decorating your bat cookies. Pipe an outline around the bats in black to prepare the cookies for flooding. Set aside a bit of 20 second (stiff) black royal icing for detailing later then make the remaining black icing into flooding consistency by adding water. You will be at the right consistency when you can draw a line through the icing and by the time you count to 10 the line has disappeared. Flood the bats with black icing and allow to set. I allowed mine to set overnight to prevent the black color from bleeding to my white icing details but if you do not have that long to wait ai recommend you at least wait 6 hours but preferably at least 12. Much of it depends on your climate and humidity levels as to how fast your icing will set.

20171030_124153Once the black icing has dried and set you can pipe face details on the bats in white icing. I had my oldest daughter help me so ours vary between male and female bats. She wanted cute eyelashes for the female bats but you can decorate .them however you please. Allow a few minutes for the white to set then pipe the wing details in orange. To give depth to the eyes use the reserved black stiff icing to pipe an eyeball. Once all is dry you will have cute vampire bat cookies that adults and kids can both enjoy! Have a fun and safe Halloween everyone!

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Apple Kuchen

20171007_134852Pumpkin, Pecan, Apple, & Cinnamon…all iconic flavors of Fall. Two of the sweetest (and my personal favorite) flavors can be found right here in this easy German apple cake (Apfelkuchen). The classic combination of sweet apples and spicy cinnamon makes for a simple yet pleasing post dinner treat or Oktoberfest dessert!

20171007_134809

Apple Kuchen

 

Ingredients:

  • 3 Apples; peeled, cored, & sliced
  • 2 tbsp. Fresh Lemon Juice
  • 1 cup Sugar; divided
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Salt; divided
  • 6.75 oz (1 ½ cups) All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ cup (1 Stick) Unsalted Butter; softened & divided
  • 3 oz. Cream Cheese; softened
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 2/3 cup nonfat Buttermilk
  • ½ cup Chopped Walnuts; toasted
  • ¼ cup Apple Jelly

 

Preparation:

  1. Preheat oven to 350°. Coat a 13×9 inch baking pan with nonstick cooking spray. Set aside.
  2. Combine apples and lemon juice and toss together. Add ¼ cup sugar, cinnamon, and ¼ tsp. salt, tossing again to combine.
  3. In a large bowl combine flour, the remaining ¼ tsp. salt, and baking powder. Place remaining ¾ cup sugar, 6 tbsp. butter, and cream cheese in the bowl of a stand mixer. Beat mixture at medium speed until light and fluffy. Add eggs and beat well. Stir in the vanilla. Add flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour mixture. Beat until just combined. Gently stir in the walnuts.
  4. Scrape batter into prepared baking pan. Arrange apples over batter. Melt remaining 2 tbsp. butter and brush over apples. Bake for 40-45 minutes or until set.
  5. Microwave apple jelly for 30 seconds or until melted, stirring once. Brush jelly over apples and cool. Cut into squares and serve.

 

RECIPE ADAPTED FROM: JULIANA GRIMES
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Plum Kuchen

20170710_152921Summer is typically a slow time of year for me. School is out. The back-to-back flow of major holidays is absent. I no longer have to be someplace all the time and there are a less incentives given to require constant recipe creation. I rely on this time to relax, plan out the craziness of the fall and winter months ahead, and sneak a few trips to the park for my oldest to exert some of her excess energy.

This year, however, has not been typical. It seems like I have been going nonstop since last August when I am usually settled down around early June. The reason for the change? Well, in June I was approached by a local magazine, Edible Orlando, to have a recipe of mine featured in their Summer issue. Almost immediately after that exposure, I was approached by two different authors who are assembling cookbooks and would like to feature some of my recipes in their books. I gladly obliged but it also means a bit more involvement than I’m used to regarding this website. Meanwhile, I celebrated my fiance’s 33rd birthday, the Baptism of our second daughter, followed by Independence Day festivities, and in a little over two weeks it will be our second daughter’s 1st birthday. If I am lucky I will get a week or two off before the crazy school year starts all over again with registration for my daughter in school and a bunch of extracurricular activities along with the constant recipe development needed for the fall/winter holidays.

20170710_153132Since I have been busy I haven’t planned much in advance regarding future posts and I haven’t involved myself in other incentive-based projects. This post came about after I was out doing regular shopping and got a deal on some organic plums for $1.99/pound. I figured I could find something to make with them. Sure enough, after having a brief conversation with my mom about how my great-grandmother used to make plum jelly I decided to do a bit of research on traditional German recipes using plums. I quickly discovered that plum cake (Pflaumenkuchen) is a staple in many German homes, especially when having guests for coffee or tea. It’s so popular that every year between the months of July & September, in the southwestern city of Buhl, Germany there is a festival (Zwetschgenfest) to celebrate the annual plum harvest. During my brief studies on the subject I have found that there are two ways to prepare a plum kuchen, one being with a yeast base and the other with a cake batter. Due to my time constraints I chose the quicker cake batter option.

20170710_152959After preparing this simple coffee cake I know why it is so beloved in Germany. What is not to love about a dense yet tender spice cake adorned with tart plums and finished with a crispy cinnamon sugar topping! I prefer using a mixture of black, red, and yellow plums for contrasting flavor and color but any plum variety will work in this scrumptious cake. Serve it as a quick breakfast with coffee, as an afternoon snack with tea, or a satisfying dessert following dinner!

 

Plum Kuchen

 

Ingredients:

  • 6.75 ounces (1 ½ cups) All-Purpose Flour
  • 2/3 cup plus 2 tbsp. Granulated Sugar; divided
  • 2 tbsp. Light Brown Sugar
  • 1 tsp. Baking Powder
  • 3/8 tsp. Salt; divided
  • 1/4 tsp. Ground Allspice
  • 1/8 tsp. Ground Cardamom
  • 7 tbsp. Unsalted Butter; divided
  • ½ cup Milk
  • ½ tsp. Vanilla Extract
  • 1 Large Egg
  • 1 pound Plums; quartered & pitted
  • ¼ tsp. Ground Cinnamon

 

Preparation:

  1. Preheat oven to 425°. Grease a 9 inch round springform or metal cake pan with nonstick cooking spray. Set aside.
  2. Combine flour, 2 tbsp. granulated sugar, brown sugar, baking powder, ¼ tsp. salt, allspice, and cardamom in a medium bowl, stirring well with a whisk. Using a pastry blender or two knives, cut in 4 tbsp. butter until the mixture resembles coarse meal.
  3. Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add the milk mixture to the flour mixture and stir until just combined. Spoon batter into prepared pan. Arrange plums in a circular pattern over the batter.
  4. Combine remaining 2/3 cup granulated sugar, remaining 1/8 tsp. salt, and cinnamon in a small bowl, stirring well. Place remaining 3 tbsp. butter in a microwave-safe bowl and microwave for 30 seconds or until butter is melted. Stir melted butter into sugar mixture. Sprinkle sugar mixture evenly over top of cake. Bake for 30-35 minutes, or until browned and bubbling. Cool in pan for 1 hour on a wire rack. Cut into wedges and serve.

 

RECIPE ADAPTED FROM: PAUL GRIMES
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017