I am very excited that summer is approaching. The weather is getting warmer - at least during the day, although the nights and early mornings are still chilly. There are flowers blossoming everywhere, releasing their delicate scent into the air, and providing a pleasant sensory surprise around every bend.
One of the best things about summer is the bounty of fruit that comes into season - watermelon, pawpaw, cherries, bananas, apricots, peaches, raspberries and plums. This week's Tuesday with Dorie recipe, Flip Over Plum Cake, chosen by Becky of Project Domestication, features very summery plums. Unfortunately, plums are not yet in season here, but I bought tinned plums and used those.
This cake was not what I was expecting. Perhaps if I had read Dorie's blurb before the recipe, I would have realised it, but this "cake" is actually more like a clafoutis or sponge pudding than a cake. Dorie calls it a "flip over" cake because you put the fruit on top of the batter, but when the cake has cooked, it ends up on the bottom:
This cake tasted very pleasant - it has a soft, buttery, spongy top, with the baked, spiced fruit beneath. I can understand why there is no photo of this in the book - it doesn't look that pretty, and because of its soft, fruity bottom, you can't get a neat slice for a photo. Accordingly, my photos are realistic rather than arty.
Thanks to our host, Becky, for choosing this recipe - she will have it on her site. And visit the LYL section of the TWD website for various fruity versions of this dessert.
