This recipe is posted by Chris and found on page 199 of our book A Taste of Utica. There’s a catch: I couldn’t get Italian plums and although the recipe suggests substituting apples, I had an over supply of peaches so I substituted peaches. The result? OMG! Yes, that over used acronym but well suited in this case. See why….
Serves 12 – 14, (1) 9 x 13 pan depending on how you cut it.
- 3 cups flour
- 2 sticks unsalted butter
- 1 cup sugar
- 5 egg yolks (*I used 4) – AND, save the whites for use later in the recipe.
- 1 tsp baking powder
- 1 tsp cocoa
- 1/2 cup sugar
- about 2 lbs. Italian plums cut in half OR use apples OR use peaches.
Cream the butter and sugar. Add the egg YOLKS and when well mixed, add the flour and baking powder.
Divide into 3 even balls of batter. To one of the balls, knead in the cocoa and chill for 1 hour.
Using one of the “vanilla” colored balls of dough, press it to cover the bottom of a non stick 9 x 13 pan evenly. Top the dough with the fruit. Crumble the other “vanilla” colored ball of dough over the top of the fruit.
Beat the egg WHITES until still then add 1/2 cup sugar. Pour over the fruit – dough mix in the pan.
Crumble the cocoa colored dough over the top of the whites then bake for 30 minutes.
Slice it into squares once cooled and prepare to be in AWE of your creativity. This recipe is SUPERB! Thank you, THANK YOU, Chris.
Bit that peach right out of that cake! I’m allowed. I made it.
