Dimply Cake, redux

Did I say how much we liked Dorie Greenspan's Dimply Plum Cake? :D

I thought it prudent to bake this cake again while I could still find fresh stone fruit at the market. Publix had very cute "Dinosaur Egg" pluots, so I picked up some for the dimply cake. I'd actually never heard of pluots before joining TWD (some people used them for the Summer Fruit Galette). These apricot/plum hybrids were absolutely delicious - a bit more intense in flavor than a plum, perfect for the hearty, rustic way I bake this cake, with lots of dark brown sugar and whole wheat flour.


Cooking notes:

I made 2/3 recipe again, but there were a few differences-

- I replaced the oil with half olive oil and half nonfat Greek yogurt

- I used orange zest with the cardamom (as specified in the recipe)

- The pluots were bigger than plums, so I cut them in fat wedges and angled them, with most of the skin side down. They cooked nicely.

The Verdict:

The cake is still delicious the third time around! The pluots were fabulous, maybe even better than the plums, and definitely surpassing the peaches. I didn't like the orange zest as much as the lemon, but my husband liked it better. I will be interested in trying lime zest sometime because I love limes.

{update, October 16, 2008: Yes, we love this cake. I made it again with pluots and lime zest and here it is - below - in all its glory!}


{update, Oct 28, 2008:
I've officially made this too many times to count; we love it for breakfast and I've been making it as long as I can find nice stone fruit in the grocery store. Here's how I've settled on making the cake:
1/3 AP flour, 1/3 white whole wheat, and 1/3 regular whole wheat
1/2 light brown, 1/2 dark brown sugar
for the oil: 1/2 plain yogurt, 1/2 extra light flavor olive oil
lime zest
plouts
I stir the sugar in with the dry ingredients

This is the only time that the fruit got "jammy" and it was fantastic }