After eating so many fresh plums, there were still a bunch left in the farmer's market basket. Time to make a dessert! I usually make a Fresh Plum Flan (as in this post) but I decided to try a different recipe this year: Plum Cake. This is from the Caprial Pence cookbook I love and I can't believe I haven't tried it before.
It uses oil in the recipe which Caprial writes results in a wonderfully moist cake. The recipe instructs to 'pour the batter over the plum halves' but my mix came out so thick it didn't pour. I spread it with my fingers and doubted whether it would even bake up. It did, although it was very dense (but still moist). The cake is spicy with ginger, allspice, nutmeg, and cinnamon and my hubby loved the combination with the tart plums.
The plum cake was great with coffee in the morning and with softly whipped cream as an after-dinner dessert. I didn't think I would make it again since I prefer a lighter texture in my cake but the family loved it and absolutely want it again! Are you taking advantage of fresh summer fruits in your baking?
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