We’re freshly back from our sun-drenched week in the Luberon region: new adventures every day, barely a plan in sight, and honestly… it was bliss. But I’ll admit that by the end, I was missing my kitchen. And with summer nearing its end, I felt this itch to get back and make the most of the season’s bounty before it slipped away.
Does that happen to you too? I always feel like every fleeting season, summer especially, comes with its own little checklist: recipes to make, produce to chase before it disappears. This year: zucchini, check. Apricots, check. Peaches, check. Plums… not yet!
Every August, plum season gets my whole household a little giddy. Marc eats them hard and tart, straight off the counter, like tiny apples. I like mine the complete opposite way: soft, ripe, giving in when you press your thumb into the skin, right at their sweetest. And I love baking with plums so much: these plump stone fruits practically melt as they bake, turning jammy and soft in the oven’s heat.
So as summer edges toward its final stretch, here’s one of my favorite ways to send it off: an Almond Plum Cake. It’s built on the classic French almond cake (tender, nutty, almost custardy at the center) studded with sweet, seasonal plums. Simple, moist, and full of flavor.
Bon appétit!
Plum Pudding Cake {Paid Subscribers}
Ricotta Apricot Almond Cake {Paid Subscribers}
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