At this time of the year, I like to bake with stone fruit as much as I possibly can before I start tackling the apples, pears and pumpkins. Besides, the peak season is over and late season peaches and plums are never as good as those at their peak. When fruit is never as good eaten raw, the best way to deal with them is to bake them. This explains why this is my second plum cake in as many weeks. But I should never have to explain why I am baking a cake when it is this good.
This cake is from a different recipe than the one I made previously; this is the Late Summer Plum Cake from Food 52. With the addition of sour cream in the batter, this plum cake is very different from Marian Burros’. Whereas Marian Burros’ plum torte is a flat, tight-crumbed cake with plum halves nestled close together, this one here is more like a coffee cake; moist yet fluffy and with a higher ratio of cake to fruit. Both are equally good, and both cakes are one of the best reasons to snap up late season plums.
We took only a couple of days to finish each cake, which shows how great they are. Or that I’m feeding two kids who are completely addicted to plum cakes.