Plum crunch cake with roasted plums
There’s so much great produce at farmer’s markets these days, it’s hard to know where to begin. But these lovely plums caught my eye last Saturday. Plums show up in almost endless variety. Some 2,000 different types are grown world wide, with 100 varieties grown in the U.S. alone, ranging from the spring-green green gage to deeply blue-to-indigo-colored damsons, with shades of rosy pink, yellow and cream in between. A whitish bloom on the skin is normal, and in fact is a sign they are fresh and haven’t been over handled. Choose plums that are slightly soft at the tip, and eat them thoroughly ripe, as apparently their anti-oxidant quality increases with ripeness. Plums are typically made into wine, jams and jellies and are delicious dried (formerly known as “prunes,” but you may have noticed that the marketing people now call them “dried plums”). In any case, my recipe for a simple vegan plum crunch cake follows…
California plums are now in peak season.
