Plum Biercake

THIS CAKE IS A GROWN-UP VERSION OF GINGERBREAD that can be enjoyed at any time of the year. The cinnamon and molasses lend it a festive note that’s perfect for the holidays, yet the plums are decidedly summery. Beer, of course, knows no season. Doppelbock is a very strong German lager with a dark color and rich, malty flavor.

The recipe comes together fast, and the cake will last for up to three days well wrapped on the countertop. Leave a knife nearby for easy snacking.

MAKES 6 TO 8 SERVINGS

2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
¾ cup sugar
1 large egg
3 tablespoons molasses
1 cup German doppelbock beer
4 small plums, halved lengthwise, pitted, and cut into wedges
Preheat the oven to 350°F. Grease a 9-inch round baking pan with butter, or spray it with nonstick spray. (A square pan will work too.) Dust the pan with flour and tap out the excess.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and the molasses. Alternately add the flour mixture and the beer to the butter mixture, beginning and ending with the flour. Beat just until smooth and combined.
Pour the batter into the prepared pan. Arrange the plum wedges in rows on top of the batter. Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack and then cut into squares and serve.

SHAKE IT UP: Can’t find doppelbock? Substitute another dark, richly flavored beer, such as a porter or stout.