Dimply Plum Cake...

I really liked the change this week, I was actually getting a bit tired of cookies and chocolate. I can't believe I just made that statement, but I speak the truth! My market had the Italian prune plums; they were very small, so I see how Dorie got 8 of them on her cake! However, when I went to Whole Foods yesterday, their plums were a bit larger and looked much better than what I purchased at my local market!

This is a great base recipe that opens up many uses for fruits from all the seasons. I have decided, after using plums in several recipes, I don't really care for cooked plums and would definitely use peaches, apples, berries or whatever my imagination comes up with the next time I make this cake!

The cake came together fast and the directions were accurate, didn't change a thing. I used the Cardamon because I love the flavor and always have it on hand; it adds such a sweet, mellow interesting flavor in baked goods.

You need to eat the cake the day it is made, it really is best when fresh. The next day the cake seemed denser and dryer, so I don't think I would make it ahead of time for a breakfast or brunch. Many, many thanks to Michelle of Bake-en for choosing a fun and different recipe.