Another Tuesday, another wonderful recipe. I don’t eat plums very often. My dad, on the other hand, eats plums, peaches, and nectarines like candy. So it’s not the abundance issue. It’s just…I don’t eat plums. When this week’s recipe was Dimply Plum Cake, I knew I had to make it for my dad. I went home (again) this past weekend because I had tickets to see Colin Mocherie and Brad Sherwood. Since the city is closer to my house than my school, it made more sense to just go home.

This felt like the perfect fall cake. Instead of cardamon, I used cloves. I could definitely taste the cloves but it didn’t overpower the cake. You could probably use nutmeg, cinnamon, or a combination of all three. I have no idea what cardamon tastes like, so I can’t tell you if that was a close substitution. All I know is it tasted good!

The cake did get slightly soggy from the fruit, so it kinda fell apart when cut. Then again, I didn’t remove it from the pan to cool, so that might have be my fault. Dorie gives all kinds of ingredient substitutions so you can enjoy this all year round. I want to try the peaches, lemon juice, and basil version.

Dimply Plum Cake

Thank you Michelle from Bake-En for picking this for September! For the recipe, please refer to p. 41 of Baking: From My Home To Yours or online at Bake-En.