Plumcots—a hybrid of apricots and plums, with a light apricot taste and vivid plum shade—are a stone fruit that comes into season in early Might. They’ve a short window of availability from about late spring to mid-July, and this cake takes full benefit of their peak ripeness by creating pockets of aromatic wine- and honey-simmered fruit studded all through the buttery cake.
Honey-Poached Plumcot Cake
Makes 1 (15-cup) Bundt cake
- 1½ cups (340 grams) unsalted butter, softened
- 3 cups (600 grams) granulated sugar*
- 4 giant eggs (200 grams), room temperature
- 1 giant egg white (30 grams), room temperature
- 5 cups (625 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- 2½ teaspoons (7.5 grams) kosher salt
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (2 grams) floor cardamom
- 1¾ cups (420 grams) complete buttermilk, room temperature
- 2½ teaspoons (15 grams) vanilla bean paste
- Honey-Poached Plumcots (recipe follows), chopped
- 1½ cups (180 grams) confectioners’ sugar
- 3 tablespoons plus 1 teaspoon (50 grams) reserved poaching liquid from Honey-Poached Plumcots
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Preheat oven to 325°F (170°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium pace till mild and fluffy, about 5 minutes, stopping to scrape backside and sides of bowl. Add eggs and egg white, one after the other, beating properly after every addition.
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In a big bowl, whisk collectively 5 cups (625 grams) flour, salt, baking powder, and cardamom. In a small bowl, stir collectively buttermilk and vanilla bean paste. With mixer on low pace, regularly add flour combination to butter combination alternately with buttermilk combination, starting and ending with flour combination, beating simply till mixed after every addition.
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In one other medium bowl, toss collectively Honey-Poached Plumcots and remaining 2 tablespoons (16 grams) flour to coat.
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Spray a 15-cup Bundt pan with baking spray with flour. Spoon one-fourth of batter (about 2½ cups or 558 grams) into ready pan, spreading clean with an offset spatula. Firmly faucet pan on a kitchen towel-lined counter a number of occasions to launch any air bubbles. Sprinkle one-third of plumcots combination (about ⅔ cup or 147 grams) onto batter in pan, conserving fruit about ¼ inch away from sides of pan. Repeat layers of batter and plumcots two extra occasions; high with remaining batter, spreading clean.
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Bake till a wood decide inserted close to heart comes out clear and an instant-read thermometer inserted close to heart registers not less than 205°F (96°C), 1 hour and 45 minutes to 2 hours. Let cool in pan on a wire rack for 10 minutes. Invert cake onto a wire rack, and let cool fully.
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In one other small bowl, whisk collectively confectioners’ sugar and poaching liquid till clean; spoon onto cooled cake. Refrigerate in an hermetic container for as much as 3 days.
Honey-Poached Plumcots
Makes about 2 cups
- 1¼ kilos (566 grams) ripe however agency plumcots, halved and pitted
- 1½ cups (360 grams) dry white wine
- 1 cup (336 grams) honey
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In a medium saucepan, convey all substances to a boil over medium-high warmth, stirring sometimes. Scale back warmth, and simmer till fruit is simply tender, 8 to 10 minutes. Take away plumcots utilizing a slotted spoon, and let cool fully on a wire rack. Let poaching liquid cool fully.
PRO TIP: Save your leftover poaching liquid—it’s scrumptious and can hold for a number of weeks within the fridge. Drizzle it onto ice cream, yogurt, or contemporary berries; stir it into iced tea or lemonade; or shake it up right into a cocktail.
