Visions of Green Plums Dancing In My Head?

So I was supposed to go peach-picking this weekend, but my peachy plans fell through and instead I went to the grocery store. I happened upon these very interesting looking plums and figured I’d buy a bunch and see what I could do with them.

Plums start their season in May and keep on going till October. However, July and August seem to provide the juiciest fruit, as well as a whole array of colors. I love my green grocer because they keep a really good variety of seasonal fruit on hand and price them accordingly.

So here’s what I ended up making:

And here’s the super easy recipe so you can attempt it as well! And it’s another foolproof recipe (I’ve found) – one of those easy to assemble, easy to bake and it looks really special.

I made it for dessert yesterday, but I see it being a hit at brunch as well!

Green Plum Dessert Cake (adapted from recipe from Cooks.com)

2 cups fresh tart green plum halves
1/8 cup granulated sugar
1/8 cup dark brown sugar
Sprinkle of vanilla powder

1/2 cup butter
1/2 tsp. lemon extract or 2 tsp. fresh lemon juice
1 cup granulated sugar
2 eggs
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. fresh salt
1/2 tsp vanilla powder

2 tbsp granulated sugar mixed with ¼ tsp nutmeg and 1 tsp lemon rind

Preheat oven to 375 deg Fahrenheit.

Arrange the halved and pitted fresh plums in the bottom of a greased baking pan (7x11inches or 9 inch square). Sprinkle with white and brown sugar mixture.

In a bowl, cream together thoroughly the butter, lemon extract or juice and 1 cup granulated sugar. Add eggs, one at a time, beating well after each is added. The mixture should be a light lemony color with the consistency of a good frosting. Just don’t go licking this “frosting” – raw eggs people!

Mix flour, baking powder, salt and 1/2 teaspoon vanilla powder in a separate bowl. Add to wet mixture. Stir until well blended. Spoon batter over the plums. Sprinkle the top with sugar and spice mixture (the second one)

Bake for about 45 minutes or until the cake pulls away from sides of pan. Serve warm or cool, topped with your favorite topping – I like fresh whipped cream with no sugar added. My mother likes vanilla ice-cream.

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