Plum Cake

It's starting to rain here and that means it's not going to stop for the next 6 to 8 months. As we approach fall, I'm saying my goodbyes to my beloved stone fruits. I love plums so I'm always eating them as soon as they ripen. It never occurred to me that I could bake with them until I saw Dorie's Dimply Plum Cake. Like many most all of Dorie's recipes, this is another delicious creation. You can eat the cake for breakfast with coffee, in the afternoon with tea, or as a midnight snack with a cold glass of milk. It can be topped with confectioner's sugar or in this case, whipped cream gently sweetened with a touch of honey.

Dorie's Dimply Plum Cake
Adapted from Dorie Greenspan

1 1/2 C AP flour
2 tsp baking powder
1/4 tsp salt
5 Tbsp butter
1/2 C packed light brown sugar
2 large eggs
5 Tbsp canola oil
1 1/2 tsp pure vanilla extract
1/4 tsp almond extract

Preheat the oven to 350 degrees F.

Cream the butter with the brown sugar then beat in the eggs one at a time until everything is throughly mixed. Beat in the oil, vanilla, and almond extract.

Meanwhile in another mixing bowl, whisk together the flour, baking powder, and salt.

Then add the dry ingredients to the wet ingredients and mix until just incorporated. Pour the batter into an 8 x 8 baking dish. Cut the plums in half and remove the pits. Press the plums into the batter cut side up.

Bake for 40 minutes or until a toothpick or knife inserted into the middle of the cake comes out clean.

Top with confectioner's sugar or whipped cream. Sweeten the cream with a little honey as you whip it.

Looking for more plum recipes:
Helen's Shortbread Plum Cake
Anita's Elephant Heart Plum Cornmeal Cake
Lara's Baked Plum Pudding
Lara's Plum Bars