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33ee8657 42ee 4da7 8ab4 49b5f9c3230f  2016 07 18 00 01 40
AntoniaJames
AntoniaJames

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

Ma'ayan Plaut
Ma'ayan Plaut
A friend turned me onto using garam masala as the spice mix for plum-based desserts. It's delicious!
AntoniaJames
AntoniaJames
What a great idea. I most certainly will try that in the future. Thanks so much!! ;o)
AntoniaJames
AntoniaJames
A tip: I use 125 grams of cake flour instead of all-purpose, which gives it a lighter texture. Also, I make it in an 8" diameter, 2" deep cake pan with a loose bottom, which I purchased at the restaurant supply store near the Oak St exit off of 880.