This lovely cake inspiration comes from The Essential Pepin, adapted liberally to our food needs and tastes. It is gloriously simple and fun to make with children.
Using the whole plums is stunning and dramatic, but after the first cake I decided that sliced plums – plenty of them – would work better for us. With plum slices you can ensure more plum with each bite of cake.
The cake is not exceptionally sweet, which I appreciate because it then qualifies as breakfast food or travel food. We had slices of it boxed up for a one-day road trip. The boys enjoyed theirs with milk. Amanda and I washed our plum cake down with hot tea.
In making this recipe, choose a plum that holds together fairly well when cooked. Santa Rosa is a good choice. Bob’s gluten-free baking flour works in this recipe. That is one of my tweaks on Pepin’s work.
Leftovers keep best in the refrigerator in an airtight container.
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