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