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Prune Plum and Rhubarb Cornbread Torte

Late summer fruits top a cornbread like cake. Acts like coffee cake in the morning and dessert at night.
Total Time1 hr
Servings: 8
Author: Amy Workman

Ingredients

  • 1 cup unbleached all-purpose or white whole wheat flour
  • 1/2 cup cornmeal
  • 1 ½ tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar + 1 Tbsp sugar divided
  • 1/4 cup dark brown sugar
  • 3/4 cup unsalted butter softened
  • 3 eggs room temperature
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 5-8 prune plums pitted and cut in eighths roughly ¾ cup
  • 1/2 cup rhubarb chopped
  • 1/3 cup blueberries (optional)
  • 1 Tbsp turbinado (raw) sugar (optional)

Instructions

INSTRUCTIONS

  • Heat oven to 350° F, moving rack to lower third (typically rung two or three).
  • Butter and flour the bottom and sides of a 10" spring form pan, tapping to remove excess flour.
  • In a small mixing bowl, combine flour, cornmeal, baking powder, and salt.
  • In a stand mixer fitted with a paddle attachment or in a medium sized bowl with a hand mixer, cream ¾ cup sugar, brown sugar, and butter. Add each egg one at a time, mixing completely between each addition. Add vanilla.
  • Using a wooden spoon, mix dry ingredients into wet ingredients until just combined. Do not over-mix.
  • For fruit topping: In a medium bowl combine 1 Tbsp sugar, cardamom, and cinnamon. Stir in all fruit, turning to coat.
  • Scrape batter into pan, it will be thick. Use spatula to spread somewhat evenly into pan. Using clean fingers, evenly distribute fruit mixture onto top. Sprinkle top with turbinado sugar.
  • Bake for 35-45 minutes until toothpick comes out clean and top is golden brown.
  • Cool in pan for 10 minutes before removing.
    Serve warm or at room temperature. Leftovers can be stored at room temperature in an air tight container or plastic wrap for one to two days, or freeze individual slices.

Notes

What I love about this recipe is that it's adaptable and actually pretty forgiving. Fruits can be substituted (berries, peaches, plums, rhubarb, and cherries are all great) and spices can be tweaked (cinnamon, cardamom, cloves, all spice, ginger, and nutmeg can come and go). If you're comfortable, adjust the flour and cornmeal as well. More flour = more cake-like. More cornmeal = more dense. Any way you make it, it's a gorgeous table piece for a crowd, easy to transport to a potluck, or just a treat for yourself.