Let’s talk about pluots. A pluot is a plum/apricot hybrid. It is about 75% plum, so it’s sweet like a plum, not to be confused with a plumcot which is more tart like an apricot. A pluot can have a greenish tinge to the skin and looks a little weird, but they are just as delicious as any other plum variety. I got these pluots and plums at a local farmer’s market which just makes them that much more special. I love farmer’s markets in general, and the chance to support a local farmer makes the fruit you get from them a little bit sweeter.
I’ve been making a lot of desserts lately which is really weird for me. I’m not historically a great baker. I have trouble following directions, so I normally end up improvising some part of the recipe which does not always end well. It’s like I have a mental block to doing exactly as I’m told… But on our way to the farmer’s market yesterday I knew that I needed to get fruit to make some kind of cake. I wanted something moist and dense, something good with coffee and just rich enough to pass for a decadent breakfast.
If you can’t find or don’t want to use pluots, you can just use all plums. I put pluots round the edge and plums in the middle, but this cake would work well with any stone fruit. You could even use peaches or nectarines. Whatever you want.
You could skip the brown butter part of this cake and use equal parts melted and cooled butter, but the brown butter really gives it a fantastic, nutty flavor that is very unique and rich. If you haven’t browned butter before The Kitchn has a good tutorial on it.
This cake looks so pretty and impressive but is actually very easy to put together. It takes a few steps but they are all worth it. It turned out exactly as I was hoping – dense and moist with a jammy fruit topping that is sweet and tart. It was a hit in my home, and I know it will be in yours too!
Value food and cheer and song