Nothing is more comforting on a cold winter morning than a breakfast cake with a mug of coffee or tea. In my Italian-American household, it’s tradition to make a breakfast butter cake with fresh fruit. Around the holidays, we tend to use plums because of the beautiful pinkish-red color that contrast with the browned butter cake crust. It is a relatively simple recipe that will turn any ordinary breakfast into one you will look forward to.
Butter Cake with Plums
Prep Time: 45 min
Makes: 4 servings
Ingredients
- 1 CUP WHOLE MILK
- ¼ CUP CRÈME FRAÎCHE
- 1 ¾ CUPS UNBLEACHED ALL-PURPOSE FLOUR, PLUS MORE FOR THE PAN
- 1 TABLESPOON BAKING POWDER
- ½ TEASPOON FLEUR DE SEL (SEA SALT)
- ½ CUP UNSALTED BUTTER, AT ROOM TEMPERATURE, PLUS MORE FOR PAN
- ¾ CUP GRANULATED SUGAR
- 1 LARGE EGG
- SEEDS OF 1 VANILLA BEAN
- 1-2 TEASPOONS OF VANILLA SUGAR
- 6 RIPE PLUMS
