Highly recommend this combo.
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Ha - looks like one of your recent nut butter cookies! Reminds me I’d put a thick layer of my homemade raspberry or blackberry jam on the Perfect Bars, particularly the peanut one. Great with a cold glass of milk @Rooster.
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I had the opportunity and motive to try making this plum cake. Last of season plums came as a wonderful surprise in our late fall CSA share and I had anxious energy on election night (week?).
This cake is a winner.
I followed the Smitten Kitchen version of purple plum torte, which is an adapted version of the super popular cake from the New York Times. Used a 9-inch cake pan that I lined with parchment since I didn’t have the right size of springform pan. Also decreased the sugar to 3/4 cup.
One thing that confused me about the recipes I referenced it that they seemed, to me, to call for a lot of plums. By looking at the photos at the Smitten Kitchen site, I figured out that what you want are enough plum halves to cover the surface of the batter in your plan. Exactly the amount I had. 
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Looks delicious!
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The plum cake surprised me, truly. My husband really likes it and it’s hard to sell him on any dessert that does not contain chocolate.
I’d like to try baking an olive oil version next plum season, because this version does include a stick of butter. That way we could indulge more often in season.
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What do you think of adding applesauce and less butter for the fats vs. olive oil?
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Sounds interesting! I seldom bake desserts in normal times, so I don’t have experience making substitutions like applesauce for some amount of the fat in a recipe.
When plums are in season again this could be a worthy experiment. I had 6 large plums to work with and that was all.
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That sounds great!
Awesome. Is the recipe pretty similar to this one? https://www.shaunasever.com/journal/2007/08/birthday-cake.html
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Let’s call these “anticipation” chocolate chunk cookies.
Also a Flour Bakery cookbook recipe. I used HU dark chocolate bars for the chunks. Short batch; froze rest of the batter for another time.
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Spanish import !!
LA VIEJA FÁBRICA
SEVILLA, ANDALUSIA
Above average marmalades / preserves …
I love the rasberry and the blackberry and the Seville bitter orange.
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Agree, very delicious…every flavor.
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DD2 stopped by for breakfast on Saturday. She had a couple of these bad boys with great coffee. Tasty.
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My first sourdough! Quite upset that when I tried to transfer the dough from the mixing bowl of Kitchenaid to the hot dutch oven, it was impossible to lift the dough from the bowl without crushing the bread, resulting in the dough collapsing slightly. But on the whole, it was more tasty than a no knead bread. The dough had for 5 hours rest, I think it deserves an overnight rest in the future.
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Looks great. Next time try giving it a final rise in a banneton or a couche. That will make it easier to transfer it to the Dutch oven. I myself use couches.
Thanks! Couche is the way to go, as I’ll eventually make baguettes.
I looked at your link and think the 2 cakes are quite different. But yours looks good if you don’t have the flour book. I really love anything with malted milk.
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Very true. You can also do the final rise on a piece of parchment for easy lifting into the Dutch Oven. That is one craggy, crunchy looking loaf!
Decided to do a little baking; bite sized brownies with walnuts. Turned out well despite a little sticking. I did use Pam and non stick pans. Healthy due to the walnuts - at least that’s what I’m telling myself! I had one. The rest will be frozen.
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They look super moist.
