In a recent effort to eat healthier (which may or may not have something to do with having to wear a wedding dress in approximately nine months) I've been looking for alternatives to my beloved butter-filled cakes and pastries. I've always had a bit of a sweet tooth, but love the idea of being able to have a piece of cake that's healthy enough for breakfast too. This cake swaps most of the usual butter for olive oil and has a healthy dose of whole wheat flour to boot. You could also use turbinado or demerara sugar instead of regular sugar--I didn't have any, but it would give the cake a lovely caramelized taste. If you can find decent plums (we're lucky to still have a few in California) then use that--but I would bet that this cake would be just as delicious with sliced pears or apples (though let's not neglect my favorite apple cake--which is pretty much the ideal thing to bring to a holiday party. I promise.)
Olive Oil Plum Cake (Adapted from The New York Times)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup extra-virgin olive oil
1/2 cup + 2 tablespoons sugar, divided
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 pound firm plums or pluots, sliced (3-4 medium)
Preheat the oven to 350 degrees and butter a 9-inch springform pan or cake pan. Line with parchment and lightly butter the parchment. Sift the flour, baking powder, and salt into a bowl.
Place the butter in a stand mixer and beat at medium speed until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. Add the sugar and beat at medium speed for 1 minute. Beat in the eggs one at a time, scraping the bowl and beaters between each addition. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
Turn the speed to low and slowly add the flour. Beat just until incorporated. Scrape the batter into the pan and spread it out evenly using an offset spatula. Arrange the plums on top in concentric circles, pressing them down into the batter, then sprinkle with additional 2 tablespoons sugar. Bake the cake for about 45 minutes, until the edges of the plums are beginning to color and a tester comes out clean when inserted into the center of the cake. Remove from oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform or cake pan. Then let it cool completely before slicing.