Friday, June 20, 2008

Dimply plum cake

If you're the kind of person that prefers the doughy topping on a cobbler to the fruit itself, this recipe is for you. It's almost like a cobbler in cake form, with plenty of batter in relation to the fruit. This recipe is from Dorie Greenspan's baking cookbook. Everything I've made from this book has been great; this cake was no exception. I used applesauce in place of the oil to lower the fat content, it seemed to work fine without any noticeable changes in texture. I served this cake with a scoop of vanilla ice cream. When the plums on my tree are ready to picking, I'll definitely be making this one again.

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