Oh, it is good. Just like the days right now, ripened and luscious and heady, sweet and shiftless and slow. I love plums this time of year, they feel so "summer", and yet so fall. I roasted a basketful of them on Sunday with sugar and a splash of bourbon, and used them in place of the strawberries in this beautiful cake. Roasted plums are SO PRETTY. After about thirty minutes in a hot oven the skins wrinkle up around the flesh and the juices seep out and crystallize into a pink, jammy caramel. We had some of our dearest friends over for Sunday dinner, and ate this with salty caramel ice cream after big platefuls of grilled sausages, peaches and figs. It was really something else.
Buttermilk Skillet Cake with Bourbon-roasted Plums
- 1 lb. plums
- 1/2 cup sugar
- 1 T lemon juice
- splash of bourbon
- Joy's buttermilk skillet cake batter (here)...I made a recipe and a half, which filled up the skillet nicely
Preheat oven to 400. Half and pit plums, and toss them in a bowl with sugar, lemon juice, and a splash of bourbon. Roast 30-40 minutes, until plums are soft and caramelized. I add another drop or two of bourbon after they're roasted, too, for good measure :). Pour cake batter into a buttered cast-iron skillet, and arrange plums on top. Bake as directed.