For Rosh Hashanah two weeks ago, my mom made a Plum Crunch cake using a recipe from the cookbook East End Temple: Welcome to Our Table. It is appropriate for Rosh Hashanah as the fruit is soaked in honey before being coated in batter. She has made this recipe before and it is always delicious, a crumbly buttery cake filled with large chunks of tangy, juicy fruit. The recipe takes well to substitutions. This time around, she substituted Bartlett pears that she had on hand for some of the plums, and used brown rice flour instead of wheat flour, so that my sister, who does not eat gluten, could eat it.
The process is almost as simple as making a crisp. The fruit is soaked in honey and then topped with a simple but rich cake batter. Unlike a crisp or cobbler where the topping stays suspended on top of the fruit, this batter is thin enough that it fills in the spaces between the chunks of fruit, and the plums and pears get baked into the cake. The versatility of the recipe means you can use whatever fruit is in season at the moment. I have some just-past-their-season peaches that were a little too mealy to eat fresh but would be fantastic in this cake.
Adapted from East End Temple: Welcome to Our Table
24 prune plums, quartered
¼ C. plus ¾ C. honey
3 T. plus 1 C. flour
½ tsp. cinnamon
1 tsp. baking powder
¼ tsp. salt
½ C. butter, melted
Place prune plums, quartered, into ungreased baking dish. Mix ¼ cup honey, 3 tablespoons flour and ½ teaspoon cinnamon and then sprinkle over plums. Mix together ¾ cup honey, 1 teaspoon baking powder, 1 cup flour, ¼ teaspoon salt and then add 1 beaten egg to this mixture. Pour over plums. Then pour the melted butter over the plums. Bake at 375º for 45 minutes.
For questions about the cookbook or to order, email Linda at East End Temple.