Salted Bourbon Caramel Plum Cake
It’s essentially a giant pancake, baked on top of plums and salted caramel, with a healthy shot of bourbon.
It was an experiment, it was delicious, and I’m not mad about it. This is such a festive and easy cake when the weather turns cool and you’re in the mood for something dramatic, salty, and sweet. It works with any stone fruit, so feel free to get creative. The batter was adapted from my favorite pancakes with the addition of a little extra sugar, allspice, olive oil, and of course bourbon. Dried rosemary and some flaky sea salt balance the sweetness. Rum would also work well in this, as would other herbs. This is a solid base recipe ready for more experiments.