Trifle with Plums, Oat Pound Cake and Maple Whipped Cream

Photo by Michael Piazza / Styled by Catrine Kelty

Summer baking projects are best undertaken early in the morning or later in the evening. To that end, you can measure all the cake ingredients and prepare the other elements the night before and bake early in the morning. 

Serves 6 with ample leftovers or 12 in individual glasses

Oat Pound Cake: 
2 sticks unsalted butter, plus more for greasing pan 
1 cup sugar 
1 cup oat flour 
1 cup all-purpose flour, plus more for flouring pan 
2 tablespoons baking powder 
4 eggs 
1 teaspoon vanilla extract 
½ cup yogurt 
1 cup oats 
pinch salt 

Plums: 
3 pounds plums, cut in half and pitted 
½ cup sugar 
pinch salt 
2 tablespoons olive oil 
1 big pinch fennel pollen 

Maple Whipped Cream: 
1 cup heavy cream 
1 cup crème fraîche 
½ cup maple syrup 
pinch salt 

½ cup amontillado sherry (optional) 
½ cup mint

Preheat the oven to 325°F. Butter and flour a large loaf pan or an 8-inch square cake tin. In a stand mixer combine the butter and 1 cup sugar. Mix with a paddle attachment for 6–7 minutes on medium speed. While this is mixing, sift the two flours and the baking powder; set aside. 

Next add the eggs to the butter-sugar mixture one at a time. Allow each egg to fully incorporate before adding another. Once all the eggs are added, add the yogurt and vanilla extract, mix for 30 seconds and turn off the mixer. Using a rubber spatula, scrape down the sides and bottom of the bowl. Turn on the mixer on low speed and slowly and carefully add dry ingredients, starting with the oats and salt, then adding the sifted flours. Once the batter is completely combined, pour into the prepared pan and bake for about 60 minutes. Allow the cake to cool in the pan for about 20 minutes before tipping it out of the pan onto a wire cooling rack. Let cake rest for at least an hour, then dice into ½-inch cubes. 

In a medium bowl, combine the plums with sugar and salt and macerate for about 30 minutes. Increase the oven temperature to 450°F. Toss the plums with olive oil and roast in the oven for 15 minutes on a baking sheet with parchment paper. Allow the fruit to cool to room temperature and sprinkle with the fennel pollen. 

To make the maple whipped cream, combine heavy cream, crème fraîche, maple syrup and a pinch of salt in a stand mixer with a whip attachment. Whip 5–6 minutes on medium-low speed or until you have achieved soft peaks, being careful not to overwhip. Refrigerate until ready to use. 

To build the trifle, either use one big trifle dish or 12 individual glasses, like a slender 8-ounce water glass or even a wine glass. Start with a few cubes of cake on the bottom, sprinkle with sherry (if using), then add the roasted plums and finally the maple cream. Repeat a few times to make layers and garnish the top with picked mint. 

This recipe appeared in the Summer 2022 issue as part of a larger story, A Thistle & Leek Summertime Supper.