They have lovely little Italian plums at the farmer's market right now, perfect for this "Rustic Plum Cake" from Cook's Illustrated. I love this recipe because it is dense and almondy, studded with tart bright jewels of fruit. I have also made the cake with apricots in the spring. I serve it with whipped cream sweetened with a little powdered sugar and vanilla. Two notes: Use a bit more brandy and jelly than recommended when cooking the fruit. Also, be sure to just rest the fruit on the surface of the batter before putting it in the oven, if you press in the plums at all the cake will swallow them up as it bakes.
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