Open Studio every Thursday, 2:00 - 6:00 pm, in the red barn at 3 Church Street, Oldwick
October 29, 2017
In New Jersey, it has finally taken a turn towards steady autumn weather. The farmers markets are filling up with root vegetables and fall fruits. I did spot a few farmers who still had Italian plums so I grabbed a handful and made one of my all-time favorite cakes. It’s the easiest recipe and you can easily swap out the plums for other fruits in season.
½ cup unsalted butter
1 cup sugar
½ teaspoon vanilla
2 cups sifted, unbleached flour
1 teaspoon baking powder
⅛ teaspoon salt
12 Italian or purple plums, halved and pitted
2 tablespoon sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees.
Cream butter and sugar together. Add eggs and vanilla and beat well. Stir in flour, baking powder, and salt and mix only to combine. Spoon into a greased 9” springform and place plums, skin side up, on top.
Combine sugar and cinnamon and sprinkle evenly over the batter. Bake for 1 hour or until the crust is golden and tester comes out clean.
November 16, 2017
Thank you so much for sharing this recipe! I was just talking to my friends about fall recipes and wondered why no one ever made a plum pie. Must admit, I’m so tired of a traditional apple pie. You must’ve heard me. Thank you! I’m looking forward to start a new tradition.
May 08, 2018
March 16, 2018
When I moved to New York City after college, I worked at Cartier, in their flagship store on Fifth Avenue. It was a great job, although I was too young to...
March 04, 2018
Those of you who are friends in Oldwick and on Instagram know I’ve been out of town the last few weeks. I was in Paris and London, where I stocked up on inspiration as well as one-of-a-kind antique and vintage treasures for the shop....