The farmer’s market was particularly colorful today, especially in the area of plums! Notice these oval shaped plums I found, which are sometimes called Italian plums. They are only around for about 2 weeks every summer so if you can find them, grab em and make this recipe from our friend, Fleur Perry Lang:
Fleur’s Summer Plum Cake
Ingredients:
- 2 eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 pound sweet butter, softened
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 cup flour
- Cooking spray, for greasing the baking pan
- 20 small purple oval (Italian) plums, split in half and pitted or cherries (oval plums are only in season for 3 weeks from the end of summer ’til early fall)
- 1/4 cup sugar
- 1/2-1 tablespoon cinnamon
- Vanilla or butter pecan ice cream, for serving
Preparation:
Pre-heat the oven to 350°F.
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Blend the first five ingredients in a medium size bowl with an electric mixer on medium speed until well combined. Add the flour and stir by hand until just combined.
Transfer the batter into a square baking pan that has been greased or sprayed with cooking spray.
Place the plums into the batter on their sides, sleeping close together in rows. Combine the cinnamon and sugar and sprinkle the mixture over the batter and plums.
Bake for 40 minutes. Do not overbake.
Serve warm with vanilla or butter pecan ice cream.