CORN CAKE W/ PLUM COMPOTE & WHIPPED CRÈME FRAICHE

CORN CAKE W/ PLUM COMPOTE & WHIPPED CRÈME FRAICHE

8 cakes

INGREDIENTS:

 3/4 cup butter, whole, room temperature

3/4 cup sugar

 3 eggs

1 cup AP  flour

1 tsp. baking powder

1/4 tsp. salt

 1/2 cup Stoneground cornmeal

1 Tbsp. lemon zest

2 Tbsp. coarse sanding sugar

2 red plums, pitted and sliced

Plum compote*

DIRECTIONS

Preheat oven to 350 F.  Spray 3″ metal rings, small cake pans or large muffin  pans with cooking spray.

1.      In mixer with paddle attachment, whip together butter,  lemon zest and sugar until well creamed. Add eggs one at a time, beating well after each addition.

2.      Sift together our, baking powder and salt into a medium bowl. Stir in cornmeal. Add sifted ingredients to butter mixture and beat just until blended.

3.      Using a #12 scoop, divide the batter into the prepared rings/pans, flattening out the top with a spoon so it is level in the cup.  On top of each cake, sprinkle 1 tsp. sanding sugar and press in 3 plum slices so they are just popping out of the top.

4.      Place cups/dishes on sheet pan and bake for 28-30 minutes until slightly browned on top. Cool cakes.

*Plum compote:

6 plums, pitted and large diced

½ cup sweet wine

½  cup granulated sugar

1. In a heavy pan bring wine and sugar to a boil and then boil 2 minutes.  Add plums and bring back to a boil then lower the heat to a simmer and then reduce for about 12 minutes or until mixture is a syrupy consistency and yield is about 1 1/2 cups. Remove from heat and let cool.

Serve cakes with plum compote and sweetened crème fraiche or whipped cream