|make your stomach happy||.||
Fritzi Erlenmeyer was a crazy old German physicist who went to the same Quaker meeting as my family. I’m sure she had a very interesting story to tell about leaving Germany and becoming a Quaker, but I wasn’t ever old enough to hear it. Daylight Savings Time was lost on Fritzi. Every year, without fail, she’d come to meeting an hour early when everyone else set their clocks back and an hour late when everyone set their clocks ahead. But she baked one heck of a plum cake.
3 parts flour (use 1 ½ cups for a 16" tart pan)
2 parts butter (yes, that’s right.)
1 part sugar
1 large egg
the dough as you would any pastry dough, making sure to keep all
ingredients cold. Cut the butter into the flour/sugar mixture until
there are some pea-sized lumps and many crumbs. Try not to let it get
¾ c. sugar
2 T. bread crumbs
additional butter and sugar
½ to ¾ c. almond strips
the prepared plums with ¾ c. sugar and refrigerate overnight.
(Note: I really like to use small, slightly tart, red
plums for this cake. They bake beautifully, turning a garnet color that
looks great with the almonds. They’re not in season as I’m writing
this piece, so I settled for what was available.)
Erika Molnar lives in Berkeley, California, where she works in a fabric store, plays with clay, sews like a rabid chicken, and hangs out with her most excellent nerd of a husband. You can reach her at <email@example.com>.