Spiced Plum Cobbler Cake

Visiting my parents last weekend, my dad mentioned that the plums on his plum tree were ready. There was a HUGE wind that night and sooo many of the plums were blown off the tree. In the morning, we went out and sorted through all the plums on the ground and then we picked the rest of the ripe ones on the tree. We ended up with two boxes full of beautiful red, juicy plums. Dad said I could take half of them, but I didn’t think I could manage quite that many, so I took a 5-gallon bucket full.

Dad was planning to make plum pie … I wanted to make a plum cake. He wasn’t sure how I could do that and I told him you just plop the plums right into the cake. I opted for more of a cobbler than a cake … the plums make a juicy tart yet sweet mess in the middle (because even though they are perfectly sweet and juicy, when you cook them, their inner tartness comes out) much like an upside down cobbler. The “cake” rises up and around the plums.

This cobbler cake is especially delightful with vanilla ice cream on top, as cobblers generally are. It’s a fabulous way to enjoy the vibrant beautiful fruit that is plums. Dads plums are little, so I just halved them for the most part, but if you have bigger plums, cut them into smaller bite-size chunks.

In addition to the expected cinnamon, I threw in some ginger and cardamom, plus I added a little “secret” ingredient in here, which you might notice in the closeup photo … just a bit of chopped fresh rosemary. You don’t HAVE to include the rosemary … the cobbler cake will be beautiful without it, but it adds a little subtle twist to the flavors that I really love.

Spiced Plum Cobbler Cake

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: About 4 - 6 servings 1x

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Ingredients

Scale 1x2x3x

• 2 cups fresh plums, pitted and chopped
• A small sprig of fresh rosemary leaves, chopped fine
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

For the batter:

• 1/4 cup butter, melted
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cardamom
• 1/4 cup sugar
• 1 cup milk
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 375 F.
2. Halve the plums and remove the pits. Chop each plum into bite-size pieces and set them in a bowl. Add the rosemary, sugar, cinnamon and vanilla and fold gently to mix. Set the plums aside.
3. Melt the butter and use a brush to coat a 10-inch pie pan with butter. Reserve the rest of the butter for the batter.
4. In a small mixing bowl, mix the flour, baking powder, salt, spices and sugar. Stir in the milk, vanilla, and melted butter just until mixed. It’s okay if you have a couple lumps in the batter.
5. Pour the batter into the prepared baking dish and plop the plums on top, leaving about 1/2 inch “edge” of batter around the outside of the pie plate. Pour the juices from the plums on top too.
6. Bake at 375 for 35 – 40 minutes or until the cobbler is golden brown on top and nicely cooked in the middle. Test the middle of the cobbler with a wooden pick or knife … it should come out completely clean. If it’s not clean, bake a few minutes longer.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Freedom Fridays with All my Bloggy Friends, Munching Monday, Mostly Homemade Monday, Treasure Box Tuesday, Simple Supper Tuesday, Wine’d Down Wednesday, Clever Chicks Bloghop, Recipe Swap, What to Do Weekends and Hearth & Soul Bloghop.