Plum Coffee Cake - To sweeten the last moment of summer

Labor day signifies the end of summer. I was sad as summer was gone, so, I sweetened the last moment of my summer with plum coffee cake.

This pretty coffee cake was moist and full of flavors, although butter wasn’t added.  The yogurt, orange zest and ground almond made the cake delicious.

Plum Coffee Cake

Plum Coffee Cake

Adapted from Joy of Baking

Ingredients:

Yield:  one 8”(20cm) or 9”(23cm) cake Cooking time: 35~45min @ 400F(205C) 1-1/4 cup (175g) all-purpose flour 1/4 cup (30g) ground almonds1 2 tsp. baking powder 1/4 tsp. salt 1/2 cup (120ml) flavorless oil( like canola, corn or safflower ) 1/2 cup (120ml) whole milk plain yogurt 1/4 cup (60ml) orange juice 1 Tbsp. orange zest 1 large egg 1 tsp. vanilla extract 1 cup (200g) granulated white sugar 7~8 Italian prune plums, halved and pitted2 2 Tsp. coarse brown sugar Instructions: 1. Grease one 8” (20cm) or 9” (23cm) spring form pan. Line the bottom of the pan with parchment paper. 2. Preheat oven to 400 F (205 C) and place rack in center of oven. 3. In a bowl, stir or shift the flour, ground almonds, baking powder and salt. 4.  In another large bowl, whisk together the oil, yogurt, orange juice and zest, egg, and vanilla extract. Stir in the sugar. 5. Add the wet ingredients to the flour mixture. Stir until just combined. 6. Pour the batter into the pan and evenly arrange the halved plums on top of the batter, flesh side     facing up. Sprinkle with the 2 tablespoons brown sugar. 7. Bake at 400F (205C) for about 35 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. 3  8. Remove from oven and place on a wire rack to cool. Tips: 1. Almonds meal can be found at grocery stores but I prefer to make it myself.   *How to make your own almonds meal :  Place 1 cup (100g) sliced almonds with 1Tps. Granulated white sugar in food processor and process them until finely ground.(The added sugar prevents clumping as it absorbs the oil from ground almonds)  If the almonds meal isn't use all at once, put the rest of it in airtight container and store in freezer. 2. 4~5 regular plums can be used for substitution. 3. If the sugar on top of the cake isn't caramelized, although the toothpick inserted in the center of the cake comes out clean, broil the cake for 1~2 minutes.

Madeleines - Petite sponge cakes with shell-like shape

The madeleines are a traditional cake from Northeastern France. They are small sponge cakes with shell-like shape because of being baked in shell shape depressed molds.

One of the histories of madeleines dates to 18 century. Madeleine Paulmier was a cook for Stanislaw Leszczyński , Duke of Lorraine, which was father –in- law of Louis XV, named them for her. Other story goes that the nuns of St. Mary Magdalen (St. Madeleine) made and sold the cakes to support them and their school.

No matter what origin is true, it is obvious that madeleines become famous by Marcel Proust’s novel, ‘In Search of Lost Time, also known as ‘Remembrance of Things Past’. 

-Sources from Wikipedia & Anna Maria’s open Kitchen

I have an old French cookbook published in 1969, La Cuisine Secrets of Modern French Cooking which has hundreds of classic recipes not only French but also all western cuisines from basic sources to dishes required professional skills. I got this madeleine recipe from the book.

Lemon & Chocolate Espresso Madeleines

Madeleines

Adapted from La Cuisine Secrets of Modern French Cooking by Raymond Oliver, 1969

Ingredients:

Yield:  24 madeleines Baking time: 10~12min @ 375F(190C) 1 cup (130g) all-purpose flour 1/2 tsp. baking powder 1/8 tsp. salt1 1/2 cup (100g) unsalted butter 3 large eggs, @ room temperature 1/2 cup (133g) granulated white sugar2 1 tsp. pure vanilla extract Instructions: 1. Melt the butter, cool it and set aside. 2.Grease two madeleine pans (12 madeleine molds each) with butter. 3. Shift the flour, the baking powder and the salt together and set aside. 4. Preheat the oven to 375F (190C). 5. In a bowl, beat the eggs and the sugar until the color of the mixture change to pale yellow for 4~5 min.  6. Add the vanilla extract (or lemon extract + lemon zest, espresso powder + cocoa powder. See Tips for variations) to the mixture and beat to combine all. 7. Fold the flour mixture into the egg mixture and stir the batter. Don’t over-mix. 8. Add the melted butter into the batter and stir until incorporated. 9. Drop a table spoonful batter on the center of the madeleine molds and bake at 375F (190C) for 10~12min until the edges are golden brown.  Tips: 1. Original recipe doesn’t require salt. However, without salt, the madeleines taste a little bland. 2. If you like sweeter madeleines, increase the sugar up to 2/3 cup.  3. Variations:     -* Lemon Madeleines       : Add 1/2  tsp. pure lemon extract + 1 tsp. lemon zest instead of 1 tsp. pure vanilla extract     -* Chocolate Espresso Madeleines       : Add 1 tsp. espresso powder + 1/4 cup cocoa powder

Japanese Cheesecake - A perfect replica of Rikuro Ojisan cheesecake

Rikuro Ojisan cheesecake was one of “Must Eat in Osaka” in Japan travel guides. However, I was a little disappointed when I tried it, because I already had a similar one in Chinatown, New York.  Later, I knew the Rikuro Ojisan cheesecake was one of the cakes called as “Japanese cheesecakes “or “soufflé cheesecake”.  

The cake was light and fluffy. It was a cross between a chiffon cake and a cheesecake. The most interest thing about the cake was it could be served right out of the oven. In Osaka, Japan, there was a long line of people who waited for just-baked-cheesecakes in front of the bakery, although I preferred to one in fridge.

I was craving for Rikuro Ojisan cheesecake last week. I searched for the recipe of the cake on the internet and got this from some blog.  It was a perfect replica of Rikuro Ojisan cheesecake. 

Japanese Cheesecake

Japanese cheesecake (Rikuro Ojisan cheesecake)

Adapted from Dianna's Dessert

Ingredients:

Yield: one 9” cheesecake Baking time: 1 hr 10min @ 325F(160C) 1/3 cup+1 Tsp1 (60g or 2oz.) cake flour 3 Tbsp1 (20g or 1oz. cornstarch 1/4 tsp. salt 1/2 cup+2 Tbsp1 (140g or 5oz.) extra fine granulated sugar 2 6 egg yolks 6 egg whites 1/4 tsp. cream of tartar 4 Tbs1 (50g or 2oz.) unsalted butter 1 brick(8 oz.) +1 oz. of another brick1(250g or 9oz.) cream cheese 1/3 cup1 (100ml or 3 fl. oz.) whole milk 1 Tbsp. lemon juice 1 tsp vanilla extract (optional)3

Instructions:

1. Grease a 9” spring form pan and line side and bottom with parchment paper. Place a piece of aluminum foil over side and bottom of the pan.
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Add egg yolks, vanilla extract and lemon juice. Set aside.
3.  Sift cake flour, cornstarch and salt. Fold the flour mixture in the cheese mixture. Mix well.
4. Preheat the oven to 325F (160C).
5. Whisk egg whites with cream of tartar until foamy. Add sugar and whisk until soft peaks form.
6. Add the cheese and the flour mixture to the egg white mixture. Mix well.
7.  Pour into a 9” spring form pan.
8. Bake cheesecake in a water bath⁴ for 1 hr. 10 min. at 160 degrees C (325 degrees F)

Tips:

1. I converted the original weight recipes to us standard volume measurement.
2. I ground regular granulated sugar in a food processor to make extra fine sugar.
3. I added 1 tsp of vanilla extract because the original recipe was too eggy.
4. I used a roasting pan filled with 1” water and put the cake pan on the removable rack.