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🍞 NEW: the plum cake I can't stop baking

Published about 2 months agoΒ β€’Β 2 min read

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The plum cake I can't stop baking

Come the end of summer, I'm usually on the hunt for easy bakes in the kitchen to put all the fruit I'm pulling from my trees to good use.

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Unfortunately, my plum tree is only a few years old and has yet to bear any fruit. But! Lucky for me, I spotted some amazing ones at the market this past week and stocked up.

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Since then, I've been making this cake on repeatβ€”we just can't get enough.

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If you don't have plums, you can use peaches, nectarines, apricots, or even cherries. This is one of those cakes that is so versatile and so easy to whip up, it should be in everyone's baking repertoire.

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Read on!

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In this week's newsletter:

  • Recipes: Discard plum cake, clafoutis, and focaccia
  • Baking Tip: Can I skip cold proofing dough?
  • Links: Taylor Swift Sourdough and Tartine a decade ago

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🍞 Sourdough discard plum cake

Rebecca has been on a tear at the site, imagining all sorts of wonderful ways to put starter discard to good use (crackers! cookies! shortcake!).

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But I must say, this has to be in the top 3 of her creations. It's tender yet crispy on the edges, and it pairs incredibly well with vanilla ice cream.

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Give this one a try, you'll love it.

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πŸ‘ Sourdough Clafoutis

Want another way to put all that stone fruit to use? This clafoutis is custardy and oh so delicious (and also a Rebecca recipe!). I used my ripe peaches in the one aboveβ€”incredible.

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🍞 And one more... Focaccia with tomatoes

Tomatoes from the garden coming in? Toss them on your easy and delicious focaccia like I'm doing here at home!

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πŸ€— Do you have my cookbook?

If you have my cookbook and have been enjoying it, would you mind leaving a review wherever you purchased it? Reviews are incredibly helpful, and I'd greatly appreciate your support!

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(If you bought it on Amazon in the US, here's a direct review link.)

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Thank you!

πŸ’¬ Member Discussion of the Week

Good day Maurizio, I wanted to ask a question about cold proofing. Can proofing be done on the countertop instead of the refrigerator, as I do not have the time to wait for the loaves I need? If this is possible, how long should I proof on the counter for the β€œEasy No Knead Sourdough Bread” and get good results?

Yes, absolutely, you can skip the cold proof. Shape the dough, cover it, and it let proof on your counter for 2-4 hours, temperature depending. It should pass the post test when it's ready for baking.

πŸ›Ÿ 2 Ways I Can Help You Today

πŸ“™ What I'm Reading and Watching

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Happy baking!

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Thank you for subscribing 🩢. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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Maurizio Leo

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