After different themed-posts, I'll go back to breakfast .. not that in the meantime I stopped making sweet treats for breakfast (never), but simply because I dusted the great breakfast classics, and maybe you'll see those, too, sooner or later.
Sometimes, however, I must (it's a real need) try something new, possibly to use all the delicacies that I have at home, some of those hand-made, some won in contests and some courtesy of some companies, from my region or not.
For this plum cake I put together a basic recipe (taken from the blog La farfalla di cioccolato) and an incredible delicacy, a cherry jam that I'll never use again for a cake … don't get me wrong, the cake was delicious, but this jam is so delicious that it required to be eaten by spoonfuls or to be used to garnish a panna cotta… and I usually hate cherry jam. I took these two elements and I adapted them so I could use a cake mix I won in a contest (actually, I won a giant pack of flours that now fills up a great part of my wardrobe .. no comment) … I usually don't use cake mix, but I don't like wasting food, so I used it (but I'll leave the necessary replacements in the recipe) and I like it a lot!
PLUM CAKE WITH CHERRY JAM
* 2 eggs
* 150 g sugar (I think 100 g are enough)
* 200 g all-purpose flour
* 50 g corn starch
* 1 tablespoon baking powder
* 250 g yogurt (I used the vanilla flavored one, but you could use anyone you like)
* 80 g oilseed (I used a very delicate extra-virgin olive oil)
* jam (I used cherries jam made by Azienda Agricola Mariangela Prunotto), about 150 g
* vanilla flavor (optional. I didn't use it, 'cause I used vanilla flavored yogurt) or other flavor you like (depending on the jam you used)
Initial clarification: in the rush to prepare this plum cake (an idea that came like a divine illumination. I had to make it right after the illumination) I forgot to put the jam in the freezer. I am no freezing maniac: this simply prevents the jam to fall on the bottom of the cake. This creates the "heart of jam" effect rather than "bottom of jam". Put in the freezer the amount you're planning to use two or three hours before you make the cake (or muffins, or whatever). But I forgot all this, so my jam fell on the bottom … it didn't affect the taste, but maybe the aesthetics. [If you want to do something more professional, you could freeze the jam spread on parchment paper/plastic wrap, giving it a form similar to the one you want to find in the plum-cake after baking -for example, a long strip or a sausage-, since frozen jam is difficult to manage].
Beat the eggs with sugar and vanilla (or other flavor, if used) until you have have a soft and fluffy mixture. Then add the yogurt and continue beating. Then add sifted flour, cornstarch and baking powder. Then add the oil.
Preheat the oven to 356° F (180°C).
Grease and flour a plum cake mold, then pour half of the dough inside. Then spread the frozen jam (or use the shaped jam you put in the freezer) or, in case you have forgotten, the jam at room temperature, then cover with the remaining dough.
Bake in a preheated oven for about 40 to 50 minutes (I moved the plum cake from the mid oven shelf to the lower shelf after the 30 minutes), but make the usual toothpick test to check the cooking. Remove from the oven, let it cool, then place it on a dish and enjoy, maybe with some additional jam.
Have a great breakfast!