happy thxgiving day! i know i’m just a few hours away from stuffing my face with turkey and all the sides but i couldn’t resist making something with the leftover porkbelly i roasted last night. so i decided to make a nice hearty ramen noodle breakfast. the pork belly recipe comes from the famous momofuko in nyc, not that i’ve tried it there yet, but i decided to make the pork myself and somewhat see what all the hoopla is. and omg, can i just say it is melt in your mouth delicious! i’m gonna have to go out and buy the frozen premade buns at the asian grocery store later (cause i have no patience to make them myself). its seriously so easy and good.
in the mean time, i decided to make another plum cake. that’s what happen when i buy from costco. everything is in bulk volume. i hate things going to waste, so i find recipes that will take care of it instead of rotting away.
the results. its not as pretty as the magazine recipe but it’ll do. taste matters more than looks at this point. i’ll probably be whipping up a few more of these in the next couple of days and giving it away to friends & family. i don’t have a sweet tooth and i’m statisfied with one slice.
9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, room temperature
1 cup packed light-brown sugar
4 red plums (about 1 pound), halved and pitted, each cut into 12 wedges
1 large egg
1/2 cup sour cream
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin-pie spice
Preheat oven to 325 degrees. Place 3 tablespoons butter in an 8-inch round cake pan; melt in preheating oven, about 4 minutes. Sprinkle melted butter with 1/2 cup brown sugar. Arrange overlapping plum wedges in a circle around edge of pan; repeat in center, covering bottom of pan. Set aside.
In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup sugar, and egg. Beat in sour cream until blended. Set aside.
In a medium bowl, mix together flour, baking soda, salt, pumpkin-pie spice, and walnuts. Stir flour mixture into sour-cream mixture until just combined (batter will be thick).
Spread batter evenly over plums. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Cool in pan 5 minutes. Run a knife around edge of pan; invert onto a serving plate. Serve warm or at room temperature, with whipped cream if desired.
~ recipe from the sept ’06 issue of everyday food.
in other news: leaving for the big easy this weekend. can’t wait!