It's been a while since I've participated in Tuesdays with Dorie. It's been so hectic for both Erin and me in the last month or so, which is why we had to take an unwanted hiatus. Way back in 2007, when we decided to start Smell The Basil jointly, we figured that if life got too busy for one of us, then, certainly the other would be available and capable of picking up the slack. Crazily enough, we both ended up moving at the exact same time and now, Erin's stuff is in storage, my stuff is in storage, and neither of us are able to cook or bake in the comforts of our own kitchens. It's frustrating to try to cook in other people's kitchen's, isn't it? I'm temporarily living at my parent's house, and I'm loathe to re-purchase any necessities since I know all my favorite pans, whisks, and fancy vanilla extract are patiently waiting for me in a cold, dark storage unit in Central Jersey.
Well, this week's recipe is so easy that I could participate in TWD even with my mom's bare-bones baking supplies. My mom hasn't touched a cookie sheet in years, but she does have a glass pyrex 8x8 dish and we lucked into loads of fresh prune-plums last week, everything needed to make this Dimply Plum Cake, chosen by Michelle of Bake-En. The batter was a cinch to put together and tasted pretty good, as well. It's the perfect breakfast treat, punctuated with a hint of cardomom and orange zest. The crumb is moist, but also firm and it sets up quite nicely.
The only downside is that the cake rose up and over the plums, mostly covering them, but they're in there, I promise! I'd make this again, for sure. For the full recipe, please check it out, either in Dorie Greenspan's book, "Baking, From My Home To Yours," or visit Michelle's site! Thanks!