By Dane Feldman
Photo by Dane Feldman.
Happy October! If you have been following along with Dish + Drink for the past year and a half, you know that autumn is my favorite season for cooking and baking. The idea of spending Sundays hiking in the crisp air followed by baking with the game on in the background is what drives me through the unbearable humidity of August and early September.
This banana plum cake is perfect for fall dessert and is far from the heavy desserts you’ll find elsewhere.
What you’ll need:
1 dozen Italian prune plums, pitted and sliced
3 overripe bananas, mashed
1/2 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup turbinado sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
Preheat the oven to 200.
Combine one tablespoon of sugar and half of the cinnamon in a bowl.
In a separate bowl, combine the flour, baking powder, and baking soda.
Cream the sugar and one egg in a third bowl. Add the bananas and the rest of the cinnamon. Mix in the vanilla.
Pour the banana mixture into the flour mixture and fold. Spread the plums around the batter and press down lightly.
Sprinkle the cinnamon and sugar on top and bake for 40 minutes.