Plum Nectarine Yogurt Cake with Coconut Oil & Vanilla Bean

My sister’s two plum trees are overly abundant every year. Even after making a bunch of jars of jam, she still has too much and offloads plums on everyone around her. This means I’m always looking for new recipes to use up all the plums coming out of my ears.  I had company coming over last-minute and went looking for ingredients in my cupboards and fridge to whip up a dessert. I found this recipe online to use as a base and made a few of my own modifications such as switching out the oil for coconut oil and adding a bucket (so to speak) of vanilla bean paste.

The cake is slightly rustic with a pound cake texture, dense and sweet with crunchy edges and super-moist on the inside. The sweetness and warmth of the vanilla bean compliments the tartness of the plums on top. The coconut oil gives the entire cake an undertone of a creamy coconut flavor but is not overwhelming.

Depending on the size of your plums and nectarines, you may need a few more or less than what I used. The plums I was using are on the smaller side. Also, I like to slice the fruit fairly thickly – approx 1/2″ – so they really sink into the cake and give it a strong flavor. If you only have one or the other, you could make the cake with just plums or just nectarines.

Oh! And it tastes really great with coffee for breakfast the next morning.

 

Serves 6-8. Inspired by Family Spice’s Recipe

Ingredients:

• 1 ¹/₂ cup all-purpose flour
• 2 tsp baking powder
• ¹/₈ tsp salt
• ³/₄ cup organic or granulated sugar
• ³/₄ cup non-fat Greek yogurt, plain
• 3 eggs, large
• 1 Tbsp vanilla bean paste (Alternate option: scrapings from 1 vanilla bean or 1 Tbsp vanilla extract)
• ¹/₂ cup coconut oil, room temperature
• 4 plums, sliced 1/2″ thick, skin on
• 2 nectarines, sliced 1/2″ thick, skin on

Instructions:

1. Grease or apply non-stick spray to a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium-sized bowl whisk together flour, baking powder, salt,
3. In a large bowl, mix together coconut oil and sugar until completely combined.
4. Add yogurt, eggs, and vanilla bean paste and mix until smooth.
5. In batches, mix flour mixture into yogurt mixture and stir until combined. Pour mixture into prepared cake pan.
6. Arrange plums and nectarines over the top of the cake.
7. Place the cake in the oven and cook for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 20 minutes prior to serving.
8. Optional: Serve with homemade vanilla bean whipped cream.

Chocolate Cranberry Oatmeal Cookies

These are amazing and addictive! I made them for my family’s Christmas Party as a last minute idea since I didn’t have enough time to make the casserole I was originally planning to make. I didn’t have any white chocolate chips on hand, so I just made them with a mix of milk, semi-sweet, and bittersweet chocolate and no one could tell the difference. They turned out just as well! I also didn’t do the drizzle over the top (lazy!). They were such a hit that I decided to make a second batch for Christmas Eve.

Triple-Chocolate Cranberry Oatmeal Cookies

Makes approx 30 cookies.
Recipe from Bon Appetit, December 2004 courtesy of Epicurious.

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coarsely chopped fresh or frozen cranberries
• 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Extraordinary Desserts Review

Extraordinary Desserts

If you’ve never been to San Diego, California,  you need to plan a trip – stat. If for no other reason than to visit this darling dessert shop.  They have two locations in the San Diego area. I visited the one on 5th Street, right next to Balboa Park and right next to Nature-Express, a fascinating little vegetarian restaurant. (Unfortunately, I didn’t get to eat there since I had just come from another veg place across town. Had I known, I would have planned that one a little better).

Located in a cute cottage style house with both indoor and outdoor seating, this place is a little taste of heaven. I think I committed every single one of the 7 deadly sins just walking in and eating here!