Baking with Julia
Looking forward to trying this recipe since I’m seeing lots of nice plums at the market. Any questions or advice?
Here’s a video of the episode.
Anyone else thinking of doing one cake instead of mini’s? I don’t have custard cups.
I saw someone online who’d made the mini cakes in a muffin tin and had some suggestions, but you probably could do it as one cake. It sounds like it would be similar to the dimply plum cake in Dorie’s “Baking From My Home to Yours”
Anyone have opinions on whether this would work well with nectarines? We have lots of wonderful local fruit right now, but no plums yet. I’d like to use local fruit if I can, even if not exactly as the recipe specifies.
Nectarines would work just fine – local, in season, is always best!
If the nectarines aren’t too large to fit in the ramekin…
Thanks, everyone for your advice. When I went to the farm stand, it turned out that the local nectarines seem to have stopped and I found some semi-local (next state over :-) plums, so will use them.
I live in an itty bitty cottage so adding 12 soufflé cups to my kitchen is not appealing. I wonder if these would work: http://www.thekitchn.com/favorite-baking-helper-souffl-95662
If you are planning on making cupcake size cakes, you may want to use these instead (or make your own with parchment paper):
Your article mentions:
“The one complaint we’ve heard about these soufflé cups is that they are hard to remove from muffins and cupcakes. These cups are tightly pleated and quite stiff, which is why they are so nice to bake with. But it makes them hard to remove from a baked cupcake.” and they do not look very large. You could cut them with scissors maybe, to remove them from the cake.
I ended up getting these so I hopefully they work out! http://www.surlatable.com/product/PRO-14909/Round+Paper+Baking+Mold+Panettone
you can give the sturdy paper cups a light spray, too
I opted to make one cake using a cast iron skillet & increased the baking time. The plums sunk a little, but otherwise, it seemed to have worked fine.
Okay, so has anyone else noticed that four plums yields 8 half plums, but the recipe makes 12 cakes, each using one plum half?
Funny – just noticed that myself and hopped over here to ask. I have extra plums just in case, so will go with the 2 heaping tablespoons of batter per small cake (and therefore per plum half) and see where it gets me!
That’s weird. The ingredients list on page 255 of my book says 6 large plums, halved and pitted.
wonder if it’s a typo corrected in later printing?
Probably…my book is from the original printing
My book calls for six plums as well.. must be a later printing.
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