I guess there’s nothing else but to tell you that I just don’t have focus and I can’t read and this is just the universe’s most forgiving recipe that ever has been.  I believe Dorie’s words were:  “Sometimes, when you’re really lucky, everything can go wrong and you still end up with a winner.”  Please note I have added correction on sugar.

So, I got my 8 inch square cake pan and I did it again.  And you know what:  I still don’t have focus and I really can’t read!  I will tell you that I did use 1/2 c whole wheat pastry flour in place of the all purpose called for by Dorie.  I did it on purpose, it worked well and I will continue to make that change.  I just like whole wheat.

1 c all purpose flour  

1/2 c whole wheat pastry flour

2 t baking powder

1/4 t salt

3 cardamom seeds split and contents ground (I really like)

5 T sweet butter soft at room temp

1/2 to 3/4 c brown sugar (I find 1/2 c enough you may want more)

2 large eggs

1/3 c flavorless oil

orange or lemon zest

1.5 t vanilla

8 red or purple plums: cut in half and pitted

Preheat to 350°

Butter & flour 8 inch cake pan

Flours, baking powder, salt and cardamom are whisk together instead of sifting.

At medium speed beat the butter about 3 minutes until soft and creamy. 

Add sugar and beat another 2 minutes.

Add eggs separately and beat for a minute after each.

Continuing at medium speed, add in oil, zest and vanilla: the batter will look very light and smooth.

Reduce the speed to low & add dry ingredients only until just mixed.

Scrap the contents from the bowl into the pan with a spatula pushing the batter into the corners.

Arrange the plums cut side up in the batter. Bake for 40 minutes: the top should be honey brown and puffed around the plums. Ah, does that look cut side up to you?  That’s what I did the first time and that’s how I put it in the oven this afternoon.  For some reason I re-read the recipe and ding dong: cut side up set off alarms.  I took that puppy out of the oven as fast as you can bat your eyes and turned each one of the plums cut side up.  Did it make any difference?  Since the cake gets turned upside down to serve, it doesn’t make any difference in how it looks when served.

This is not to sweet and has a slight crunch on the top(which becomes the bottom).  People bite into this not expecting much and their eyes light up and their vision fades to just taste.  It basically looks like a plain jane cake but once it hits the taste buds everything changes and the universe rocks.

Now I can’t decide between the Oatmeal Breakfast Bread (almost pudding) or the Fluted Polenta and Ricotta Cake (moist with a tiny unexpected crunch running through it).  Well, and then there’s the Apple Turnovers and the  Tribute Katherine Hepburn Brownies and...

Dorie’s recipes and pictures look simple, come together  quickly and easily (especially if you can read the first time) but they all seem to have an unexpected something that lights up peoples taste buds and it shines in the eyes.

You really do want this cookbook.

Once again, thank you Sara and Dorie.  There are four pieces saved for coffee in the morning.  Who’s coming?