Corn Cake with Roasted Plum Compote and Mascarpone Whip

Yes, I know, this recipe is a mouthful, both literally and figuratively. I was chatting with a friend the last time I was in the city, and she was gushing about a dessert her sister had made her. It was a simple yet intriguing combination: corn cake and fresh plums. The idea captivated me, and I knew I had to try it myself.

The semi-sweet corn cake, perfectly balanced with tart plums and a creamy mascarpone whip, embodies the essence of summer. As the end of warm weather and long days approaches, I find myself feeling a touch of melancholy. If you make just one thing this summer, let it be this. It's a treat that's sure to delight a crowd, though I must confess, I could easily finish the entire cake myself.

Ingredients:

For the corn cake:

• 2 - 8.5 ounce boxes Jiffy Corn Muffin Mix (I'm partial to the honey flavor)

• 1/2 cup Algae Cooking Oil or vegetable oil

• 2 eggs

• 2/3 cup milk

• 1 cup sour cream

• 1.5 Tbsp powdered sugar

• 1/4 tsp salt

For the roasted plum compote:

• ~1lb plums, halved and pitted

  • I used a variety of plums to give more dimension to the compote. I had about 8 plums of different sizes and colors.

• 1/2 tsp cinnamon

• 1 Tbsp honey

• 1/2 tsp lemon juice (optional)

For the mascarpone whip:

• 1 cup mascarpone

• 1 cup heavy whipping cream, cold

• 1 Tbsp powdered sugar (add more to taste if needed)

• 1 tsp vanilla extract or vanilla bean paste

• 1 pinch salt

Directions:

For the corn cake:

• Preheat oven to 400°F and grease two 6 inch cake pans or a 9x9 square baking dish.

• In a large bowl, combine the Jiffy Corn Muffin Mixes with the eggs, milk, sour cream, oil, and powdered sugar. Mix until no lumps remain.

• Pour into pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

• While the cake is baking / cooling, begin prepping the roasted plum compote and mascarpone whip.

For the roasted plum compote:

• Preheat oven to 350°F and cut the plums in half, removing the pits.

• Place plums in an 8-inch square baking dish so they are evenly dispersed and tightly packed.

• Sprinkle cinnamon, honey, and lemon juice (if using) over the plums, and bake for 20-30 minutes until the fruit is soft and juicy, but still intact.

• Place aside to cool completely before using.

For the mascarpone whip:

• In the bowl of a stand mixer with the whip attachment, or in a large bowl using an electric beater or whisk, whip the heavy cream on high until soft peaks form.

• Add the mascarpone, powdered sugar, vanilla, and salt and continue beating lightly until combined and soft peaks remain (when you lift the whisk, the mixture should hold in place).

• Chill until the cake is ready to be assembled.
  

Assembly:

As pictured, I made two 6 inch cakes, layered with mascarpone whip and the plum compote on top. Feel free to decorate as desired, but to recreate my work:

• Let the cakes and plum compote cool completely to avoid melting.

• Level cakes with a knife, and s pread the mascarpone whip onto the tops. Create a large boat in the center for the plum compote.

• Add the plums to the center of the whip, ensuring that they do not encroach too closely to the side (they will fall - trust me...).

• Garnish as desired and serve!