Is there a better time to eat than right now? We are in the absolute best-of-the-best season for produce (hold the shredded Taco Bell lettuce, of course). Peaches! Plums! Blueberries! Tomatoes! Zucchini! It’s time to get cooking.
This week, I’m sharing some great summer cakes, each of them simple to make, moist, and full of seasonal fruit. You may already know about the famed New York Times plum torte recipe. The original was published in 1983 and has been featured every year since. The original Marian Burros recipe is a little vague (confusing plum quantity, three cake pan options), so I have perfected it so you can have the very best result.
Let’s keep the summer fruit + cake theme going: a moist blueberry pound cake, the best classic coffee cake ever, but folded with juicy blackberries, ripe peach pound cake with cinnamon glaze…you cannot go wrong here.
🍅 Now let’s talk tomato. In my opinion, nowhere does fresh-sliced tomatoes like they do in the South. I never knew that sliced tomatoes alone could possibly make an amazing sandwich — “Huh? No bacon? No lettuce? No turkey or cheese?” — until I went to college in North Carolina (Go Demon Deacons). I stayed for a summer session between sophomore and junior year, in an off-campus group house that was just about as rickety and cramped as you’d expect, but so much fun.
One of my roommates from Georgia would often make tomato sandwiches for lunch: just thick-sliced tomato, a slather of Duke’s mayo (always Duke’s), salt and pepper, bread. Wow.
And then there’s this recipe for fried green tomatoes, which is about as satisfying as it comes. I like to eat them warm, but even room temperature is great.
Have a wonderful weekend, everyone. Thanks for being a part of Unpeeled Journal. —Lisa
This is one of my favorite family recipes. You’ll love it, too: a classic, buttery pound cake bursting with ripe blueberries.
Look at that nutty topping. Let’s enjoy this for breakfast or dessert all weekend long. It’s a moist sour cream coffee cake topped with nutty cinnamon streusel, loaded with juicy berries, and adapted from one of America’s best bakers.
This lovely plum cake, directly adapted from the NY Times‘s famous recipe, is famous for its simple perfection. Here it is, with clarification and tips.
This homey peach pound cake recipe is just peachy: moist, full of ripe peaches, and topped with a sweet cinnamon glaze.
Juicy, ripe tomatoes, a slather of rich mayo, and soft bread are all you need for this effortless favorite, perfect for a hot day.
Crisp and savory on the outside, bright on the inside. Top with a homemade buttermilk green goddess dressing, and you’ve got the best summer side, ever.
A Roman-style white pizza topped with zucchini (or summer squash), mozzarella cheese, and onion for a perfect slice of summer.
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