A delightful taste of summer!
This hot summer with its strangely interrupted routines has led me to spend even more time in the kitchen than usual (with immense gratitude for air conditioning). I am grateful for the opportunity to bake very early in the morning and my husband loves waking up to fresh sweet loaves, muffins and bread of all sorts. This week’s creation was one that we both enjoyed immensely, thanks to the subtle sweetness of the fresh plums. If you prefer, you can also bake this recipe up in muffin format – I’ve included two sets of baking times below.
- 1 1/4 cups (310 mL) sliced plums, divided (about 3 medium plums)
- 3/4 cup (185 mL) salted butter, at room temperature
- 1 cup (250 mL) white sugar
- 2 eggs
- 2 teaspoons (10 mL) finely grated ginger root
- 1/4 cup (60 ml) plain yogurt or sour cream
- 1 teaspoon (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 1 teaspoon (5 mL) baking powder
- 2 tablespoons (30 mL) brown sugar
- 1/2 teaspoon (2.5 mL) ground cinnamon
- 1 tablespoon (15 mL) freshly-squeezed lemon juice
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- Coarsely chop half the sliced plums and set aside. Place the remaining sliced plums in a bowl and set aside.
- In a large bowl (use a stand mixer if you have one), cream together the butter and white sugar until fluffy and lightened in colour.
- Add the eggs one at a time, beating well after each addition. Add the grated ginger, sour cream and vanilla and beat until well-blended.
- Combine the flours and baking powder and add to the mixing bowl; stir only until no dry spots remain (don’t over-mix).
- Stir in the coarsely chopped plums then spoon the batter into the prepared loaf pan.
- Sprinkle the brown sugar, cinnamon and lemon juice over the remaining sliced plums and stir gently to evenly coat the fruit. Arrange the plum slices in two rows on top of the batter in the pan. Drizzle any juices left in the bowl over the plums.
- Bake for 60 – 80 minutes or until a tested inserted in the centre comes out clean; time will vary depending on the size of loaf pan you use.
- If making muffins, bake for 20 – 25 minutes.
- Cool in the pan for 10 minutes then transfer the loaf to a wire rack to finish cooling completely before slicing.
- The loaf can be refrigerated for up to 4 days or frozen for longer storage.
Makes 1 loaf.