T&D Willey Farms

Organic Farm | Madera, California

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© 2023 Copyright T & D Willey Farms
Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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SOURDOUGH PLUM CAKE

1/2 cup whole wheat flour

1/2 tsp. baking soda

1/4 tsp. table salt

2 Tbls. sugar

1 cup sourdough starter

3 Tbls. butter, melted

1 egg, beaten

1/2 tsp. vanilla

3-4 cups sliced Plums (or combination of Stonefruit)

1/4 cup old fashioned oatmeal

3/4 cup white or brown sugar

3 Tbls. cold butter, cut up

1/2 tsp. ground ginger

1/4 tsp. ground cardamom

Preheat oven to 425 degrees F. Lightly grease a 9-inch square baking pan. Whisk together dry ingredients, combine with starter, beaten egg and melted butter. Add vanilla and mix until a soft sticky dough forms. Scrape the dough into the pan, distribute the dough more evenly by pushing it with the fruit sections. Press the fruit, skin side down into the dough until the fruit completely covers the dough. Sprinkle oatmeal over all. Distribute 3/4-cup white or brown sugar over the oatmeal. Sprinkle on spices. Dot with 3 Tbls. cold butter. Bake about 25 minutes. Serve warm but not hot with ice cream for dessert. Refrigerate leftovers for breakfast.