Golden Plum Coffee Cake with Browned Butter Glaze
It appears that I have a problem. A problem of the browned butter variety. I’m banking on the fact that all of the fat and calories cook right out of the butter as your brown it. I mean, that’s a scientific fact, right? Please say yes. Just humor me.
So, basically, my problem isn’t even a problem. It’s just my way of lightening up butter. By turning it brown and delicious. And less calorific.
(If I say it enough times, maybe it will come true.)
Apparently, it’s not socially acceptable to just pour browned butter directly into a drinking glass and slurp it with a straw, so I made some coffee cake to go with it. Then I stuffed my coffee cake with golden plum preserves.
Have y’all ever tried golden plums?
Me neither. At least, I hadn’t, up until Bonne Maman sent me a jar of her Golden Plum Mirabelle preserves and asked me to create a recipe. No pressure! Cooking with ingredients you’ve never tried is easy peasy. Nothing to stress over. You’ll be fiiiiiiiiiiiiiiine.
My first order of business was tasting the preserves straight from the jar. Uh, hello, delicious! Very sweet and a bit apple-y, if I had to describe them for someone who’d never tasted them before. <—- Like me!
I whipped up this coffee cake with my jar of preserves. It seemed like the right thing to do and the fact that it’s full of cream cheese didn’t hurt things either.
Secret: I could eat cream cheese with a spoon. Is that really a problem? I mean, I eat cottage cheese with a spoon. I eat cheddar by the handful. What is so wrong with eating a scoop or three of cream cheese?
Never mind. Don’t answer that. I don’t even want to know.
You’ve pretty much learned all of my secrets here. I drink browned butter with a straw, I eat preserves straight from the jar, and I shovel spoonfuls of cream cheese into my mouth when no one is looking. I really hope my mother isn’t reading this.
I also have a giveaway happening that ends on 11/15/12, if you’d like to try your chances at winning some preserves for yourself! Oh, and I’m participating in a recipe contest with this recipe. If you love it, would you mind clicking on THIS LINK and hitting the like button on pinterest. I’d love ya forever and always. Which, fine, I’ll love ya anyways, just for putting up with my daily dose of nonsense here. Whatever.