For you, I'll bake two.

I know I get excited about produce, but I never realized how apparent it's become until the other day, over lunch, plum cake, and rosé, with a good friend of mine, who mentioned that since me at my most excitable usually has something to do with produce, I should probably just realize that I love this city. We were discussing Seattle and all its merits, discussing thoughts of new cities, and nostalgic thoughts of home.  I have a romantic love of New York, and truthfully I'll probably end up there someday- at least for a little bit- but when it comes right  down to it, I just don't think I'll ever be able to get over having a plum tree in my backyard. Ever. 

It's plum season.  You know what that means...

Plum cakes for days. So many plums, cakes, and everything in between, that I just couldn't decide. 

So I made two. I've been trying to formulate thoughts on which cake is better, forcing tastes on my friends and coworkers, and  concocting all sorts of taste tests, but I just can't. I love them both. Therefore, you get two. 

The first- a (semi) traditional Italian Plum Cake is light, fluffy, nutty, and just altogether beautiful.  Plus, I just finished Blood Bones and Butter, which I loved, and which stirred up so many desires for travel, Italy, plums, and apricot juice I could hardly stand it.  I say semi traditional because I used buttermilk instead of milk in the above recipe, for no real reason other than that's all I had. I like the softness and tang it gives the cake, so for now I'm sticking with it. 

The second cake is a bit more rustic and a bit more my style, and if I was forced to choose (absolutely forced), it's maybe just a tad bit better. Plum Corn Meal Cake. Light, fluffy, gritty in the best kind of way, and insanely moist. 

I substituted blue cornmeal for the yellow cornmeal in the above recipe because, one, it's delicious and two, it's just better. 

Trust me. 

But when it comes to the plum cakes it's still a toss up. I like them both. I really do. You can decide.