Deb from Smitten Kitchen recently recommended the cake that Michelle chose for TWD this week, and since I’m a Smitten Kitchen junkie, I’d been wanting to make it since then. I didn’t even realize it was Dorie Greenspan’s recipe at first, so I was excited when I saw that it was the assigned recipe. Plus, I just happened to have all of the ingredients the day it was chosen for TWD, including a bunch of plums. That never happens.
I baked the recipe in a muffin pan because muffins are more convenient to store in the freezer and grab before going to work. And I overfilled the muffin cups because I have an annoying lazy tendency. I put what seemed like an appropriate amount of batter in each cup, but I could tell after I pushed the first plum into the batter that the cups were overfilled. How hard would it have been, really, to re-portion the dough into extra muffin cups, especially considering that I only used 10 sections of the 12-cup muffin pan, and I had extra plums. And then I would have avoided making a mess of some of the muffins/cupcakes.
Not that I minded those broken bits. They gave me a great excuse to snack on cake while I finished making breakfast. I thought the cake was really good. I used lemon zest and cinnamon, but I think orange zest would be a lot better. I’m still fighting fall, but this was a good compromise between late summer and fall flavors.
Michelle has posted the recipe.