Yes, I used a recipe for this, but tinkered with it, as I am wont to do.
This is Marian Burros’ Plum Torte, originally published in the New York Times, but I use the one on Food52, linked below.
I used Santa Rosa plums and Dapple Dandy pluots, which I cut into quarters or sixths, depending on their size.
I always take this one off road with a good glug of vanilla and a big pinch of mixed spice in the batter, and add a handful of chopped pecans and about 1/2 teaspoon of mixed spice to the turbinado sugar sprinkled on top.
This cake is just as good with ripe yellow peaches - I never bother to peel them — or with a heaping pint of blueberries. When I use nectarines, I typically add a few drops of almond extract as well. ;o)
#HowMotherCooks #summer #plums #pluots #cake