Plum Cake

I made Smitten Kitchen's Dimpled Plum Cake recipe over the weekend. I used golden plums (orange? whatever they are), instead of the deep purpley gorgeous plums she used. I also used my KitchenAid for the very first time while mixing the dough. First, I have to mention my love for that appliance. The KitchenAid is the best thing ever. The dough came together, with zero effort on my part, in a beautiful harmony of flavors and ingredients and oh my goodness is it fast. Also? I found the whole thing delightfully easy to clean up afterwards. I can't believe I never used it before. It was a gift before I moved in with the fiance, and when I moved back it somehow ended up in our pantry in the basement. He brought it up for me to play with this weekend, and it is now installed in a corner of the kitchen counter, where it will stay in all its breast-cancer-pink glory until I die. Or at least until we remodel the kitchen.

I didn't take any photos of the finished cake. I wasn't sure it worked at first. I thought it seemed a bit undercooked, and it didn't really look like the picture from Smitten Kitchen. I thought I'd destroyed it by using the KitchenAid, instead of mixing with a hand blender. But two nights ago, we braved it. Tried the plum cake, with a little bit of whipped cream on top.

It's heaven. Make that recipe, now. It took me literally ten minutes to throw together (with the KitchenAid's mixing help), and only forty minutes or so to bake. Even using different plums, it is the most delectable sweet treat I've had in ages. It tastes of caramelized fruit, and summer. It tastes like George's love for me, and my love for him.

In other words, it came out differently than expected, but absolutely perfect in the end.