Late summer plum cake
Cakes
I developed this recipe for my book, Farmers' Market Desserts. But because I tend to write long recipes, including all of the detail the reader might need, space ran short and this one fell victim to the editorial axe. A recent windfall of plums from a friend’s tree reminded me it was time to make this cake. <br /> <br />I originally developed the recipe using the small, dense-fleshed prune plums that come toward the end of summer. This time, my fruit bowl was filled with juicy Flavor Rosa and Yummy Rosa varieties, some still firm, others soft. With these larger plums, I needed only five or six of them, and because they were juicier, the cake took a bit longer to bake (and turned out seductively moist). <br /> <br />I have been on a lemon verbena kick ever since putting the plant in my herb garden. If you don’t have any, substitute a teaspoon of finely chopped fresh lemon balm or lemon thyme, or 1/2 teaspoon of finely grated lemon zest. - JSCooks
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