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Bonnie Stern

Phone: 416 484 4810


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About Bonnie

Bonnie Stern is the founder of the Bonnie Stern School of Cooking in Toronto which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, authored 12 bestselling cookbooks, hosted three national cooking shows, and appears regularly on various television and radio shows across Canada.

For 17 years Bonnie wrote a weekly column for the National Post and her articles have appeared in numerous magazines. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary cultural trips to various delicious destinations. Bonnie is also the creator of a ground-breaking book club in which novelists are invited to discuss their work during thematic dinners.

Bonnie Stern is the recipient of many awards including ones from the Toronto Culinary Guild, the Ontario Hostelry Institute, Cuisine Canada and most notably she is the recipient of the 2007 Premier’s Award. Bonnie Stern’s Essentials of Home Cooking won the coveted International Association of Culinary Professionals’ award.


October 2020

I was overwhelmed by how many of you watched me on Global News' The Morning Show making my mom's apple cake for Rosh Hashanah, and how many of you made her cake! It was a fun segment and that apple cake really hit a home run. Maybe because it is easy to make, tastes wonderful, contains cinnamon and apples, is an old-fashioned comfort food, sends the message of wishing everyone a sweet year or maybe it's just because everyone is cooking and baking more. But whatever the reason, thanks for sending me all your photos and telling me how it has become your family tradition now too. I also appreciated the questions that some people asked - mainly about pan size and how to tell when a cake is ready. I am including the answers here as I thought it might help other people too.

Size of Pan: If you do not have the pan size a recipe calls for, it will still usually be fine in either a slightly larger or smaller pan. However, if the pan is smaller and the cake is deeper, it may take longer to cook. And if the pan is larger and the cake is thinner - it may cook faster. Be sure to check.

How to Check if a Cake is Done: There are many signs that help you know if a cake is done but the best way to tell is to have an instant read meat thermometer. Insert it into the middle of the thickest part of the cake (not touching the pan on the sides or bottom) and when it reads 195F the cake is done. Other less scientific ways are: Insert a wooden toothpick or skewer into the centre and if it comes out dry it is done; and when you gently press the centre of the cake, if it springs back it is probably done. But truthfully, the thermometer is one of the best tricks I have ever learned.

Cooking Times: Many years ago when I was in chef training (in the olden days), I still remember one of my chef instructors telling us (actually yelling at us) - forget cooking times! Cook the food until it is done. There are so many things that affect cooking times and it is important to remember that times printed in recipe books (even mine) are only suggestions. Ovens are all different and rarely accurate, so personally I under-time most things (especially cookies) just in case. If you change the recipe in any way it may alter the time and doubling or halving recipes must also be taken into consideration.

It looks like we're in for more time at home, without a lot of social interaction, so please be careful. It is important to support your local shops and restaurants that you want to have around when restrictions open again. Revert back to take-out from your favourite places. Many of you, along with me, had a very different Jewish new year without families getting together at all or on a much smaller scale. And religious services were all on Zoom without the comfort of being in a community in person. But we all did it and the experience showed us we can adapt. Next is Thanksgiving, and more social distancing. The recipe section below is dedicated to the upcoming Thanksgiving weekend but of course, they are delicious any time. I have kept in mind our need for comfort foods, recipes that can be halved as we're in smaller groups and leftovers that can be frozen. We can do it. Be sure to follow me on Instagram for more.

Wash your hands, wear your mask, be kind and have patience.

Stay safe.


Kitchen Tips
HOW TO CORE AN APPLEBecause we have been talking so much about apples and apple cake, this is a good time to show you how easy it is to remove the core of the apple with a melon baller or more formally a ‘melon ball scoop’. Cut the apple in half through the core lengthwise and then use the melon ball scoop to remove the core.

Did you know that a melon baller (melon ball scoop) was originally called a Parisienne cutter, which shaped potatoes into balls for the famous Parisienne potatoes. Potatoes were cut into balls, pre-cooked in boiling water about 5 minutes, tossed in butter and salt and roasted in a hot oven until crispy on the outside and tender on the inside.


The last six months have been such an unprecedented and difficult time. All of us at the Book Club hope that you and your families have been safe and healthy. We have missed being together, sharing a meal, discussing books and meeting some of the world’s most interesting writers.

Congratulations to Shani Mootoo for her novel 'Polar Vortex' named to the 2020 Scotia Bank Giller Prize short list. We featured Shani's book 'Moving Forward Sideways Like a Crab' in 2014.

Over the last month, we think we have come up with an idea for an exciting book club. In November, we’re going to hold a virtual book club, where we deliver a delicious meal and wine to your home and, as usual  we’ll send  along a pre-signed copy of the author’s book ahead of time so that you will have the opportunity to read it before the meeting. Then we’ll meet the author and discuss the book via live stream. You’ll still have the opportunity to ask questions of the author and encourage discussion with your fellow attendees.

We think we’ve got the perfect book and author for this unique meeting. More to come on that, but what we can say is that the book is already the most talked-about memoir of the fall season.

Looking forward to sharing more information with you soon in a dedicated book club email.

Virtual Book Club
Bonnie's Book Club

Stay tuned for our zoom book club in November 2020.

Book Club will include delicious meal and wine delivered to your home on the date of event.

Featured book will be sent out as soon as possible after registration.

Bonnie's Cookbooks
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback


Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

News And Events
Time: 12 pm est

Award-winning chefs, Gil Hovav, Michael Solomonov and Reem Kassis, hosted by American Friends of The Parents Circle - Families Forum, will have a conversation about their favourite comfort foods and share how food brings us comfort during difficult times, whether it’s a global pandemic, a national crises, or losing a loved one. Gil, Michael and Reem will each bring their favourite comfort food and all participants will receive the recipes.

For more information and to register click: Middle Eastern Comfort Food

Time: 8 pm est

The Jewish Food Society, founded in 2017 by Naama Shefi, is an organization focused on preserving and revitalizing Jewish culinary heritage. The Jewish Food Society hosts a variety of live events, including Schmaltzy, a Moth-style storytelling show with a Jewish food focus, that has taken place in New York, Israel, and California. As their website describes, Schmaltzy’s storytellers included “celebrity chefs, grandmas, tech entrepreneurs, and culinary mavens”. I have attended several in New York and they are fantastic. This will be their first virtual one and includes, among others, Joan Nathan; Jake Cohen; Andrew Zimmern with Mitchell Davis as moderator.

For more information and tickets click: Virtual Schmaltzy

COOKING CLASSESBonnie has been doing custom Zoom cooking events for fund-raisers, corporate classes and private groups. Contact for more information and rates. Subject line: Bonnie’s Cooking Events. Events can be personalized but some of the popular themes are:

Challah Workshop

Italian All the Time

Israeli Family Dinner

FOGO ISLAND AND ST JOHN’S BOOK CLUBWe were in the middle of planning a book club and food tour at Fogo Island Inn with a stop in St. John’s when the shut down occurred. We have postponed the trip for now but continue to try to plan for the time it can take place. Fogo Island Inn is rated #3 in the Top Hotels in the World by Travel and Leisure Magazine and Raymond's in St. John's is consistently rated one of Canada's top restaurants.

If you have always wanted to go to Newfoundland; the combination of 2 days in St. John’s, including dinner at Raymond's, and 3 days on Fogo Island, staying at Fogo Island Inn, will be a dream come true. We will also be hosting two or three book club events, tours, classes and wonderful meals.

If you are interested in receiving information, once it is available, email Bonnie at Subject line: Fogo Island. Everyone on our Food Tour list will receive information about any culinary tours and/or travelling book clubs as well.
EATING ISRAEL: THE LAND OF DIVERSITY AND CULTUREWe had a magical 10th anniversary Eating Israel Culinary Tour. Normally by now our February 2021 tour would be planned, information sent out and fully booked, but of course, these are not normal times. For now, we are postponing that tour and we will let you know once air travel resumes and it feels safe.

On this last trip, as well as all our culinary events, market tours, cooking classes and chef meals, we held our first international book club event. It was held at a wonderful restaurant, Eucalyptus, in Jerusalem with Matti Friedman, New York Times columnist and author or Spies of No Country. Matti was amazing and gave us insight into Israeli politics as well as the history behind his book.

If you are interested to be on our culinary tour mailing list (and not already on the list), email Bonnie at Subject line: Eating Israel.

For a small taste of my time in Israel check these videos filmed and produced by Mark Rupert:

A gorgeous February day in Israel

My favourite coffee shop in Tel Aviv

Everyday is a busy day at Port Said

Restaurant Recommendations and More
Hawk and Chick
1426 Dundas Street West

This very popular, tiny take-out place on Dundas near Gladstone prepares different Korean and Japanese bento boxes every day. The karaage chicken and beef bulgogi were so delicious and all the sides (eg sesame spinach, purple rice, sweet soy lotus root, slaw etc) that came with them were too. Generous servings.
Stock TC
2388 Yonge Street

Take Cumbrae's, my favourite butcher for over 20 years and add Terroni and Sud Forno and you have an amazing (and stunning) new place to shop and buy take-out just north of Yonge and Eglinton. Find the best poultry and meat, cheese selection; dairy, fruits and vegetables; coffee bar; pizza and prepared foods.
Moderate to expensive
Happy Burger
76 Lippincott Street
647 352 7777

Specializing in smash burgers, hot dogs and waffle fries, my colleague Leonie said her pastrami burger and waffle fries were 100%. Curbside pick up and no-contact delivery.
Noodle Me Restaurant
2422 Bloor Street West
416 766 3773

Leonie also discovered this casual place for bowls of delicious Northern Chinese hand pulled noodles. This location is in Bloor Village (they have two other locations). If you love noodles this sounds so great! Dine-in (social distancing observed) and take-out.
The Edible Story
320 Richmond Street East
647 350 7707
A box delivery from The Edible Story is like a big present and so much fun to open! Such delicious food for 2 or 4, with generous servings. Orders must be placed ahead. Pick-up and delivery options.
202 Dovercourt Road
416 530 0008

Brought to you by Dreyfus (one of my new Toronto restaurant favourites), Mark reports the chicken and all the local vegetables at Bernhardts, are just delicious. They have a wonderful patio (weather permitting) but they also do take-out. Mark also said the fruit tart was great too.
Featured Recipes
  • 2 tbsp extra virgin olive oil
  • 1 onion or leek (trimmed and well-cleaned), chopped
  • 1 clove garlic, finely chopped
  • 1" piece fresh ginger root, peeled and finely chopped
  • 1 tsp curry paste
  • 1 1/2 lbs winter squash (eg butternut, buttercup, acorn, kabocha), peeled and cut into about 1" chunks, approximately 4 to 5 cups
  • 1/4 cup red lentils
  • 4 cups water (or vegetable broth) + more if necessary
  • 1 tsp kosher salt + more to taste
  • 1 tbsp lime or lemon juice
  • 1/2 cup coconut milk or whipping cream, divided (optional)

  • topping:
  • toasted pumpkin seeds, chopped fresh cilantro, coconut milk or cream reserved from above
  • CURRIED PUMPKIN AND LENTIL SOUP WITH ROASTED PUMPKIN SEEDSThis vegan/vegetarian soup makes a great main course served with a salad and cornbread. Or it is equally perfect as an appetizer in small bowls or shooter glasses for Thanksgiving dinner (or any dinner).

    Note: Freeze leftover coconut milk as it only keeps a few days in the refrigerator. (Be sure to stir it well after opening.)

    Soup will thicken when refrigerated. If making ahead or reheating leftovers thin with water and then adjust seasoning. Leftovers also freeze well.


    1. Gently cook onions or leeks and garlic in olive oil until tender - about 5 minutes. Add ginger and curry paste and cook for one to two minutes.

    2. Add squash and lentils and combine well. Add water or broth and bring to a boil. Add salt. Cook 25 to 30 minutes until squash is very tender and soup has thickened.

    3. Puree soup with an immersion blender or food processor or blender. Return to heat and stir in lime juice and half the coconut milk or cream. Taste and adjust seasoning.

    4. To serve top soup with pumpkin seeds, cilantro and a drizzle of remaining coconut milk or cream.

    makes 6 servings

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 1/2 cups diced butternut squash (about 6oz)
  • 1/2 tsp each sweet paprika, smoked paprika and kosher salt
  • 1/4 cup coarsely chopped fresh cilantro (or fresh parsley, dill or basil), divided
  • 1 1/2 cups corn kernels (from 2 ears corn)
  • 1 to 2 cups leftover roasted vegetables, optional (I had some roasted broccoli)
  • 5 eggs
  • 1 cup milk or cream or a combination
  • 1 tsp kosher salt
  • 1/2 tsp chipotle chile sauce or other hot sauce
  • 1 cup grated smoked Cheddar, Cheddar or your favourite grating cheese or crumbled feta or goat cheese
  • 2 tbsp pumpkin seeds
  • AUTUMN CORN AND BUTTERNUT CASSEROLEInspired by what was in my fridge and upcoming Thanksgiving, I made this kind-of-a-quiche, kind-of-frittata. It works as a main with a side salad or as a side dish. If you do not have a pan that goes in the oven, cook the vegetables in a skillet on the stove, transfer them to a baking pan or casserole (2 to 2 1/2 qts/litres) and then continue in step #3.

    Note: Any vegetables that go into a quiche or frittata should be pre-cooked.

    1. Preheat oven to 350F.

    2. Heat oil in a 9" cast iron or heavy skillet that can go in the oven. Add onions and cook gently until starting to brown 5 to 10 minutes. Add squash and cook another 5 to 10 minutes until lightly browned and almost tender. Stir in sweet paprika, smoked paprika, salt and half the cilantro. Cook one  minute and add corn. Cook a few minutes. Add any leftover roasted vegetables if using.

    3. Whisk eggs with milk or cream, salt, and hot sauce. Pour over vegetables. Sprinkle with cheese, remaining cilantro and pumpkin seeds.

    4. Bake 20 to 25 minutes or until centre is just set and top is browned and puffed.

    makes 3 to 4 servings
  • 2 tbsp extra virgin olive oil
  • 1 leek, trimmed, cleaned and finely chopped (or 1 onion)
  • 1 large clove garlic, finely chopped
  • 1 carrot, grated or finely chopped
  • 2 oz cremini mushrooms, trimmed, cleaned and finely chopped
  • 2 lbs ground turkey or chicken
  • 1/2 cup sweet chili sauce (not hot! eg Heinz) or ketchup
  • 1 tbsp each Worcestershire sauce and soy sauce
  • 1 tsp Dijon mustard
  • 1 1/2 tsp kosher salt
  • 1/2 to 1 tsp chipotle hot sauce or other hot sauce to taste
  • 1 tsp smoked paprika
  • 3 tbsp chopped fresh sage or parsley
  • 1 cup panko breadcrumbs
  • 2 eggs, beaten

  • glaze:
  • 2 tbsp sweet chili sauce or ketchup
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard

  • cranberry sauce:
  • 3 cups fresh or frozen cranberries (12oz package) (save a few for garnish)
  • 3/4 cup brown sugar or regular sugar
  • 1 cup orange juice or gingerale or water
  • 3 tbsp sweet chili sauce or ketchup
  • 1/2 to 1 tsp chipotle hot sauce or other hot sauce to taste
  • sprigs of fresh sage or other herbs
  • THANKSGIVING MEATLOAF WITH SWEET AND SPICY CRANBERRY SAUCEMeatloaf is the king of comfort food so just in case you need comfort this Thanksgiving - here's a delicious turkey meatloaf for your Thanksgiving table. It's a great stand in for the big turkey experience. If you prefer more traditional cranberry sauce just omit the chili sauce and hot sauce from the cranberry sauce recipe below. Meatloaf freezes well and if you prefer, you can make this in individual loaves - shape by hand (or molded and turned out) and baked on a parchment paper-lined sheet pan for 40 minutes, glaze and bake 10 minutes longer or until browned.

    1. Preheat oven to 350F. Line a 2qt/2L loaf pan with parchment paper.

    2. Heat olive oil in a large skillet and add leeks or onions. Cook gently about 5 minutes or until softened and add garlic and carrots. Cook another 5 minutes and add mushrooms. Cook another 5 minutes or until any liquid in pan evaporates. Season with a little salt and pepper. Spread on a sheet pan to cool quickly.

    3. In a large bowl combine ground turkey with chili sauce, Worcestershire, soy sauce, mustard, salt, hot sauce, smoked paprika and sage. Add cooled vegetables, breadcrumbs and eggs. Mix well.

    4. Spoon seasoned meat into prepared pan. Tap gently to even out and smooth the top. Cover with parchment paper. Bake one hour.

    5. For meatloaf topping, in a small dish combine sweet chili sauce with brown sugar and mustard. When meatloaf has cooked for one hour, remove parchment paper from the top and brush on chili sauce mixture. Increase oven temperature to 400F and bake 20 to 30 minutes longer until well browned. Cool on rack (in the pan) at least 10 minutes.

    6. For cranberry sauce combine cranberries, sugar, orange juice, chili sauce and hot sauce. Bring to a boil and cook gently until cranberries pop (it's fun!). Serve warm or cold.

    7. To serve, gently pour off any juices accumulating in loaf pan. Place meatloaf on a serving tray and slice into 1/2" slices. Surround with fresh sage and a few cranberries or cherry tomatoes. Serve with cranberry sauce.

    make 4 to 6 servings
  • 1 1/2 lbs delicata or butternut squash
  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup (dark if possible)
  • 1/2 tsp kosher salt
  • MAPLE GLAZED DELICATA SQUASHSometimes a recipe looks so simple but tastes much bigger than the sum of its parts. This is one of them. Perfect for your Thanksgiving dinner or any dinner. You could use buttercup or acorn but I like delicata or butternut the best. The skin of both squash is edible so do not peel except to remove any bruises.This is delicious hot or cold so don't worry about lefftovers.

    I used my brother-in-law Wayne Krangle's maple syrup that he makes from his trees in Haliburton, called 'Syrup for Soldiers' with proceeds going to @woundedwarriorscanada.

    1. Preheat oven to 450F. Line a sheet pan with parchment paper.

    2. For delicata squash, slice 1/4" to 1/3" thick and scoop out seeds in the centre or, cut in half across and hollow them out and then slice. For butternut slice the long top portion without seeds in rounds or hollow out centre portion and slice in half moons. Arrange in a single layer on parchment paper.

    3. Drizzle squash with olive oil, then maple syrup and sprinkle with salt. Turn slices all over in the mixture and arrange back in a single layer.

    4. Roast 20 minutes until starting to brown. Flip slices over and roast 15 to 20 minutes or longer until browned and getting a bit sticky.

    makes 2 to 6 servings (but there is never enough)
  • 1 cup yellow cornmeal (yellow or white, fine or medium)
  • 1 cup all-purpose flour or gf flour
  • 1/4 cup sugar
  • 1 1 /2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp smoked paprika, optional
  • 2 eggs
  • 1 1/2 cups buttermilk*
  • 1/3 cup melted butter or vegetable oil
  • 1 jalapeno, halved with ribs and seeds removed and finely chopped or 1/2 to 1 tsp hot sauce, optional
  • 1 cup grated Cheddar or any cheese you prefer (about 4 oz)
  • 1 cup grated butternut squash (or carrots or sweet potatoes)
  • 1/4 cup toasted pumpkin seeds
  • CORNBREAD WITH PUMPKIN, CHEESE AND JALAPENOEveryone should have a favourite cornbread recipe so that they can serve homemade bread quickly and easily. This is a great basic recipe that you can adjust to suit your taste. Serve it for brunch or lunch topped with eggs, use it in turkey stuffing, for breadcrumbs in meatloaf or toast leftovers for croutons to use in salads.It freezes well and you can half the recipe.

    *Note: If you do not have buttermilk, make sour milk by putting 1 1/2 tbsp plain vinegar or lemon juice in a 2 cup measure and filling to the 1 1/2 cup line with milk. Let sour 10 minutes before using. Or, combine 1 cup yogurt with 1/2 cup milk.

    1. Preheat oven to 400F. Butter or spray a 9" square baking dish or a 12 cup muffin pan.

    2. Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and paprika. Whisk at least 30 seconds. In another bowl whisk eggs with buttermilk and melted butter or oil. Stir in cornmeal mixture just until combined. Add jalapeno, cheese and squash.

    3. Transfer batter to prepared pan or muffin cups. Top with pumpkin seeds.

    4. Bake 25 to 30 minutes in the 9" pan or about 20 minutes for the muffins. Top should be lightly browned and spring back when touched lightly in the centre or an instant read meat thermometer should register 195F when inserted into the middle. Cool on rack 10 minutes before removing from pan.

    makes 12 squares or 12 muffins
  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp pure vanilla extract (or 1/4 tsp pure almond extract or 1 tbsp grated lemon or orange peel)
  • 1 cup all-purpose flour (or gluten-free flour - I used Cup4Cup)
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 1/2 to 2 lbs oval, Italian purple plums, halved and pitted (about 12 to 16 plums depending on size)

  • topping:
  • 3 tbsp regular or coarse sugar
  • 1/2 tsp cinnamon or more to suit your taste
  • about 1 tbsp lemon juice
  • icing sugar, optional
  • MARION BURROS' AMAZING PLUM CAKEThis cake is so easy to make and yet tastes like you have been working for days. Since the first time it was published in 1983, this has become the most requested recipe in the New York Times. I made two versions that both came out delicious. In one I used those small, oval, purple plums, sometimes called Italian plums that follows the original recipe and for the other I used a combination of peaches, nectarines and blueberries and I also substituted gluten-free flour. Serve as is or with lightly whipped cream or ice cream.

    Note: I used a 9" cake pan but you can do this in an 8" or 10" pan. If you use an 8" pan the cake will be deeper so may need extra baking time. If you use a 10" pan it will be thinner so may be done a little sooner. Always check.


    1. Preheat oven to 350F. Butter a 9" springform pan or deep round pan.

    2. With a hand mixer or food processor beat butter until light. Add sugar and beat a few minutes until lighter in colour. Beat in eggs and  vanilla.

    3. In another bowl whisk flour with baking powder and salt until well-combined. Stir into butter mixture.

    4. Spread batter evenly over the bottom of the prepared pan. Arrange plums, skin side up on top of the batter as close together as possible. (Even closer together than in my photo.) Eat any fruit that doesn't fit in.

    5. In a small bowl combine sugar with cinnamon. Sprinkle over the top of the plums. Drizzle with lemon juice.

    6. Bake 45 to 50 minutes until plums are cooked and the cake registers at least 195F when a meat thermometer is inserted into the middle.

    makes 8 to 10 servings

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