The Plum-Polka Dot Caramel Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. is hosted by Joyce from . If you are keen to join us, please contact Joyce.
You must asking yourself where are the plums in the cake? Well I didn't use any plums. The recipe gave us an option of using plums, apricots or even pears! I'm not a fan of plums and I didn't find any apricots so I picked up these persimmons for the cake instead.
Persimmons have a lovely firm flesh which softens beautifully when baked and my choice of fruit went very well with the cake. Although its called a cake, the texture of the bake isn't crumbly or soft as it doesn't use any baking powder. The texture was slightly dense (my daughter called it bread!) with an aromatic hint of spices such as nutmeg and cinnamon.
The top of the cake is then sprinkled with crunchy almonds and brown sugar adding a nice crunch to the texture. The bread-like cake, baked fruit and the crunchy caramelised toppings all went beautifully together and this makes a lovely breakfast item.
This cake was chosen by Emily of Makan Foray. Please go to her website for the full recipe.