Summer is coming to end. As sad as that makes me, I'm also looking forward to the delicious food that comes in the Fall--apples, winter squash, pumpkins. As one last hurrah, we made a yummy sorbet with sour plums and cherries. However, the sorbet turned out very tart, and we decided it needed to be paired with something sweet. So we made a cornmeal cake to go with it. The results, sweet, sour, crunchy, smooth, Summery, but with a hint of Fall.
Plum and Cherry Sorbet
Adapted from Serious EatsIngredients
3 cups of plums, pitted, and quartered (I think the kind we had was mirabelle plums, they were small and yellow)
1 cup of cherries, pitted and halved
1 cup sugar
1 tablespoon light corn syrup
1/4 teaspoon kosher salt
1/4 teaspoon Xanthan gum (don't worry if you don't have this, I think it will still work fine, it just improves the texture)
- Purée plums and cherries in a blender or food processor until smooth.
- Add sugar, Xanthan gum, and corn syrup and blend for 30 seconds.
- Add salt, blend to incorporate, and adjust to taste.
- Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold.
- Churn sorbet in ice cream maker according to manufacturer's instructions.
- Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
Adapted from Epicurious
Ingredients1 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated orange peel
1 cup sugar (plus a little extra to sprinkle on top)
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
- Preheat oven to 350°F. Generously butter 9-inch cake pan or spring-form pan with 2-inch-high sides. Dust pan with cornmeal, tapping out excess.
- Sift flour, 1/2 cup cornmeal, baking soda, cream of tartar, and salt into medium bowl.
- Using electric mixer, beat butter in large bowl until smooth and fluffy. Beat in orange peel. Gradually add 1 cup sugar and beat until light and fluffy, occasionally scraping sides of bowl.
- Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla.
- Fold in dry ingredients in 3 additions until just incorporated. Transfer batter to pan; smooth top. Sprinkle with extra sugar.
- Bake cake until tester inserted into center comes out clean, 25 to 30 minutes.
- Cool in pan on rack 10 minutes. Run knife around pan sides to loosen.
- Turn cake out onto plate, then invert, crushed sugar side up, onto rack.
- Cool completely. Cut cake into wedges. Serve with plum cherry sorbet.