Thank you for all your sweet comments regarding our little babe. She is such a blessing and we can’t seem to get enough of her. But, I’ll keep the photos under control so this doesn’t become the baby/food blog
My family was in town a couple weeks ago to meet Lizzie, so we ventured out to the farmer’s market near Piedmont. With the exception of the obvious, this is so far my favorite farmer’s market in the Bay Area. It’s in a fun neighborhood with quite a bit personality. My mom picked up some fresh pluots while we were there since she’d never tried them before. We’re so lucky to live in CA with the wide array of produce, so pluots seem commonplace to me. Basically they’re just a mix of a plum and an apricot, and are quite tasty. After the fam left, there were a few lingering pluots in the fridge, so I pulled out my trusty baking cookbook and found a promising recipe. The original recipe is called summer fruit snack cake, so you can any fruit from peaches to cherries to blueberries, whatever you want! The cake itself was moist with a sweet vanilla flavor. The pluots has a nice little tartness to them that balanced out the cake. It kept in the fridge for about 5 days and I have to say, I snacked on this thing like no other.
Pluot (or any summer fruit) Snack Cake, adapted from America’s Test Kitchen Family Baking Book
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup sugar, divided
2 eggs. room temperature
1 egg white, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature (I used 2 %)
2 cups ripe sliced pluots or berries, plums, peaches, etc.
Heat the oven to 350 degrees. Line an 8-inch square baking pan with foil and grease the foil. Whisk the flour, baking powder and salt together in a medium bowl.
In a large bowl, beat the butter and 3/4 cup sugar together with an electric mixer until light and fluffy 3 to 5 minutes. Beat in the eggs and egg white, one at a time, until combined, about 3o seconds. Beat in the vanilla until incorporated. Reduce the mixer to low and beat in one-third of the flour mixture, followed by half of the milk. Repeat with half of the remaining flour mixture and remaining milk. beat in the remaining flour mixture until just incorporated. Gently fold in the fruit with a rubber spatula.
Scrape the batter into the prepared pan, smooth the top and gently tap the pan on the counter to settle the batter. Sprinkle the remaining 1/4 cup sugar evenly over the top. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 50 minutes. Let the cake cool slightly in the pan, about 30 minutes. Remove cake from the pan, if desired, using the foil, cut and serve.