I thought similar with blueberries, and taking a page from the Kimber recipe, a contrasting jam and stone fruit (he calls for raspberry and nectarines, I used peach and sweet cherries) also works well.
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That’s similar to the Yossy Arefi’s almondy plum cake, which uses melted butter rather than oil, and which I quite liked.
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I made a mini version of Dorie Greenspan’s Dimply Plum Cake today for a few friends. I cut everything in half and baked in a 6 inch round pan. It’s different from the Marion Burros: has orange zest in the batter, a mixture of butter and oil and used brown sugar. I love both recipes…
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Yes, I have made and enjoyed this one. There is also a spice cake with brown sugar and plums (flavored with vanilla, ginger, cardamom, cinnamon, and coriander) in her book Everyday Dorie.
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I really l8ke that plum recipe
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I’m going to make KAF’s Apple Fritter Cake this morning. I would like to add some chopped pecans to the topping, but I’m not sure they’ll hold up to a 60-minute bake without scorching.
Would it work to add them half to three-quarters of the way through the bake? Any other ideas from the community? I did email the folks at the KAF hotline, but it’s likely I won’t hear back before I start making the cake.
Thanks!
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That’s it in my HO avatar. 
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If Ginger scones make you faint, you should know that the La Brea bakery in Los Angeles was famous for those as well as it baguettes. I have a printed out recipe for their ginger scones that delivers every single time. But you can’t be afraid of butter. I recommend that you give them a try
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Well, to answer my own question: I’ve glazed some pecans, and will chop them and sprinkle them over the cake after baking but before glazing the cake. Will report back.
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Last night I made Smitten Kitchen’s Ultimate Banana Bread at the request of a coworker. It is simple and always a hit. She was raving about it. https://smittenkitchen.com/2020/03/ultimate-banana-bread/
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(i’ve done this.)
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OH WOW, this is much improved on day 2.
Almond extract flavor is much more relaxed. Cake texture is improved. My plums were on the quite small side, so there aren’t unfortunate wet globs around the fruit.
I’m pleased I came around on this recipe.
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From KAF’s 49 Best Fall Recipes, the apple fritter cake.
Modifications included subbing a teaspoon of calvados and a half-teaspoon of boiled cider for equal amounts of vanilla extract, and sprinkling some chopped, toasted and glazed pecans to the top before the final drizzle of glaze. I used Honeycrisp and Greensleeves apples, both of which are relatively sweet (but good bakers which hold their shape). I think the addition of a more-tart apple to the mix would work well here, but our Granny Smiths weren’t ready to pick.
This is a really good cake. The crumb is closed and smooth, but not dense. With all the goodies on top … well…
It’s a bit of a project with the apple topping and the addition of toasted/candied pecans, and a bit rich for an everyday coffee cake, but as a seasonal indulgence or for a special occasion – you betcha! Happy I made it, and will make again.
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Looks incredible!
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UM let’s talk about these amazing photos!!!
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Just showed this to mom and we both swooned. I refer to y’all as “my culinary friends.”
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Maybe with pistachios??
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Today was my first sale of those Pistachio-Cardamom Shortbread cookies … to my hairdresser and the nail lady. (You all can say you knew me before I became famous!!!) I didn’t know what to charge so let them decide … they went overboard and I wouldn’t accept too much. I got $9 for 18 2-inch cookies.
Since they are so fragile, I’m going to try the Samrin Nosrat recipe I posted on “new cookbooks.”
Anyway, Samin Nosrat has a recipe called Laurie Ellen’s Cardamom Shortbread. Here are the ingredients:
2 3/4 (370 g) all-purpose flour
1/2 teaspoon baking powder
16 T unsalted butter, room temp
1 1/2 cups powdered sugar
1 T + 1/2 teaspoon freshly ground cardamom
1 1/2 teaspoons kosher salt
1 large egg, lightly whisked
1 1/2 teaspoons vanilla
1/4 cup granulated sugar
Do you experts think this adding an egg and baking powder will make them less fragile?
My daughter thinks I should try to sell the Tutu Sugar Cookies made with Rice Crispies and I add finely chopped candied ginger. They aren’t fragile, are delicious, cheaper to make cause no pistachios/cardamom.
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DISCO
Kdndndndndn
My oven was out of commission for 2 months (!!!), so to celebrate having her back in working order, I made Holly’s Challah from Alexandra Stafford. I made this last year and remembered it being super easy and one of the tastiest challahs I have made. Still holds true! While my braiding isn’t the greatest, it’s not as wonky as this pic suggests. For some reason it looks giant on one side and skinny on the other 
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