Crème fraîche plum cake with plum caramel
Cakes
The additions of crème fraîche, semolina flour, and thick fruit slices are not what make this cake—which comes from <strong><a href="http://www.amazon.com/The-A-O-C-Cookbook-Suzanne-Goin/dp/030795823X?tag=food52-20">The A.O.C. Cookbook</a></strong> by Suzanne Goin—special. No, its real signature is the "plum caramel," which is made by puréeing plums (this will feel like a crime, so close your eyes) with lemon juice and then whisking this mixture into caramelized sugar. <br /> <br />You'll get a purplish, slightly sour syrup to layer in the raw cake and serve atop the finished slices. And you'll have enough leftover to drizzle over yogurt, ice cream, or cream biscuits. Or freeze the leftovers and resurrect that plum flavor once November hits. <br /> <br />Goin recommends using Santa Rosa plums, but I've made this cake with a mix of black and sugar plums. If you aren't as plum crazy as I am, Goin assures that this dessert can be made with any super-ripe summer fruit: blackberries, nectarines, or figs.
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