I love plums in early fall! I was craving plum desserts, so I decided to try Martha Stewart’s skillet plum cake. This turned out to be a 100 per cent, total disaster. The plums sank into the cake instead of floating on top like it showed in Martha’s picture, and the cake texture was tough and coarse like cornbread. Martha, if you’re reading this blog – and I hope that you are – take this recipe out of your repertoire! It is unworthy of you!
Undaunted, I hunted for another plum cake to try. A few weeks ago I was watching Ina Garten make her plum tatin cake. It looked so amazing, and I love Ina’s simple elegance. And, I have always loved the rich comforting taste of the slow-braised apples in a classic Tarte Tatin. Why not plums? BUT. Which plums to chose? I tried both red and purple, and the clear winner in Donna’s Test Kitchen weekly Sunday taste testing was: purple! They give the cake a richer taste and are prettier that the red plums.
This cake was a huge hit! It is easy, flavorful and so beautiful on a serving platter. You MUST try this for a fabulous ending to a fall feast!
Happy Monday to all you Meatless Monday fans!