It is nearly September, and local Italian prune plums have begun to appear. It is time to go (plum) crazy eating them and cooking them up. As I do every year, I am making my daughter's plum cake. Repeatedly.
She, who is also known as the redfox, of the hungry tiger, writes an excellent food blog, and she has been around a lot longer than I have, though it seems like a funny thing to say about one's child. She helped me overcome my computer klutziness sufficiently to set up here, taught me the meaning of html, and exhibited remarkable patience throughout.
She is a very good cook, and this is her recipe, which appeared in the hungry tiger back in 2002. You can find it there, and see how simple it is? Pretty and delicious, and just the thing with a cup of tea. Or with your breakfast coffee.
I have deviated slightly, using a vanilla bean, scraped, instead of the extract. This is because I recently went mad, and bought a pound of gorgeous vanilla beans wholesale. About which, more later. Also, I use demarara sugar in the topping, because I am a sucker for a bit of sparkle. I make this cake frequently in the fall. Everyone likes it. There is only one bowl to wash. It keeps well. And that is all I have to say about that, for now. Bring on the plums!
Excuse the mysterious, swirling darkness of the photo. I took it indoors, due to the rain. I have definitely not mastered the non-daylight photo taking. Had I waited until it stopped raining, the cake would have been entirely gone.