Poor Bridger had a thistle deep in his ear, result of running breakneck through tall dry grass. He came home from his walk shaking his head non-stop and pawing at his ear. Simple problem, but the dog must be sedated to remove the evil vegetation! So $490.00 later… tiny piece of straw (they gave it to me in a little stoppered vial ick) is no longer making him miserable.
Now, about the plum torte. Don’t hate me, we enjoyed it, but eighteen thousand 5-star reviews? Maybe it sort of took on a life of its own? I honestly can’t say it’s exciting or unique enough to get that kind of acclaim. I used the wrong plums, but don’t think the right ones would have elevated it to 5 stars. (Would it have?) Do any of you think it is much better in some way than other fruit & batter desserts? Or just famous for being famous.
I can’t speak for others. I just know it’s one of my favorite summer cakes. Over the last several years, I have made this cake (along with Louisa Weiss’s sour cherry kirschkuchen), many, many times. So often people are probably sick of me posting photos of them. I can’t say that about all the cake recipes I have made and enjoyed. Just something about this one (and the cherry cake)…
I do sub 25% almond flour in the plum cake, but I don’t think that accounts for why I favor it so…
In SF in about 1973 I had a little dog, twice in one week she had to go to vet, be sedated each time, $50 a pop, for foxtails. (I was careful of foxtails going forward)
It was expensive but somehow $500 seems so much higher now. (My fairly large flat then was $210 per month.)
Well what a month. It started on August 1st when I fell out of bed during the night and really smashed my face up against a night table. DH has been doing poorly all month which has kept me busy. Have lots of cathcing up to do.
On the way to his first year of university my grandson and family stopped for lunch yesterday. I baked on of his favorites Boston Cream Pie Cake recipe from ATK
Looking through my cake folder, the ones I enjoy making most are probably tres leches, New England spider cake, yeasted cakes like Moravian Sugar Cake and Tarte Tropézienne, Beehive Cake.
There’s a nice raspberry buttermilk cake which is fruit in batter–an old Gourmet recipe I think. Not excited about making chocolate cakes and brownies anymore, though I’ll gobble them.
I read somewhere yesterday that the beauty of the plum torte was the clarity/simplicity of the flavors – it said to resist the temptation to add vanilla or whatever – but when I was eating it I thought to myself that it could use some almond extract–so your almond flour might be a good thing for me to think about. But of course you’re exactly right, “can’t speak for others”!
Yes, the times they are a-changin’. 
When I was a little girl I asked my father how much does a car cost, and he said “about $2000” and it was true!
Your little dog – “twice in one week” – that’s what I’m afraid of – no guarantee it won’t happen again tomorrow!
Yes, new cars are much less affordable now. My first brand new car cost $2,250.
(I was very careful afterwards and it didn’t happen again.)
That looks luscious. I know to trust ATK. I saw this a while ago too
Wicked Good Boston Cream Pie Recipe - Food.com
maybe someday.
Its beautiful
…almond extract or a teaspoon of booze (I like Amaretto here).
NYT zucchini cake with ginger and hazlenuts* (gift link)
*Note: I subbed pistachios.
This is really very good - thanks @MunchkinRedux for the recommendation!
I made it in a smaller-size (5 cup) hurricane bundt, which was a mistake because I had to bake the rest of the batter in a ramekin.
This delicious, not overly sweet and slightly unusual cake isn’t reminiscent of zucchini (quick) bread really at all. It’s a cake, with a festive and definitely fall-or-holiday-adjacent trio of flavors (orange, ginger and nuts.) I substituted pistachios because those are the nuts that Mom likes; I’m willing to source hazelnuts and try another batch now that I know how much I like this cake.
There was no direction in the recipe to drain or wring the grated zucchini, but I did wring mine out in a paper towel.
Next time I would slightly increase the ginger (to 3 tsp grated) and increase the orange hit with 1/4 tsp orange oil. I’ll also probably make an orange or ginger soaking syrup for the next one I bake.
A keeper.
This looks amazing. Sorry things have been rough.
I’ve made the CI/ATK recipe few times, mostly for a family friend who has fond memories of BCP he had while growing up in the DC area that hadn’t been satisfied again until he had this one. I do reduce the sugar in the cake by 20 percent, which is perfect to my taste.
Looks wonderful !
Very happy with my result using 2 C packed wrung out from 8 c frozen, shredded raw zucchini. 4 C of batter in each Bundt loaf pan. Mine baked for exactly 1 hour. Loaf is nicely moist, not wet. Slices are very tasty plain or with a spread of sweetened orange butter / powder sugar that I made for crepes a couple months ago and froze.
Beautiful! Glad it worked out for you. Love your NW loaf pans, too.
Thank you
I also bake mine in 8"pans instead of 9". Like my cake to be a bit higher
Oh, yeah; after the first time I made this I also switched to 8” pans for the same reason.
Years ago, I used the hot milk sponge cake from this recipe for a birthday cake for a friend’s daughter frosted with Stella Parks’s super thick and fruity whipped cream made with freeze-dried fruit.
