This week's Tuesdays with Dorie (TWD) recipe was chosen by Becky of Project Domestication: Flip-Over Plum Cake. Dorie describes this cake as having "down-home, not-in-the-least-fussy good looks, an unquestionably appealing flavor and a texture that can't decide whether it wants to be a cake or your favorite nursery pudding." I'll have to admit that when I read that description, it sounded great, up until the "nursery pudding" part! I love bread pudding (and I have no idea what nursery pudding is), but for some reason, thinking of a cake as pudding just didn't sound appetizing. But please don't let that deter you from trying this cake - it was fantastic!
What's neat about this recipe is you pour the batter into the bottom of the pan, then top if with the fruit and pop it in the oven... and when you pull it out, the fruit has sunken to the bottom and the batter has risen to the top!
This cake has a really interesting flavor because Dorie pairs cinnamon with the plums. Typically when you think of cinnamon being used with fruits, it's with apples, but Dorie was on to something when she paired it with plums! I'm not sure if I would describe this as a pudding, but more like a rustic cobbler of sorts. Whatever you might want to call it, this cake was delicious. Probably one of my favorites from this book so far if you factor in both taste and prep time (basically it has a high yield yummy factor with a low prep time factor!). Only change I'll make when I try this again will be to decrease the sugar in the fruit by 50%, as it was just a little bit too sweet for my taste.
Thanks Becky, for hosting this week. I loved this cake and will be making it again and again. I think it would also be good with different types of fruits, too. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed these chocolately treats!
* Recipe notes:
- I baked my cake in a 9 x 13 inch pan so my cake was a little bit thinner and was therefore done baking at about 40-45 minutes.- I'll try reducing the sugar in the fruit by 50% next time, or perhaps cut the sugar in the batter by 50% to cut back on the sweetness just a little.