Scented with star anise, not overly sweet, and just 25 minutes from start to finish. Talk about our sorta summer dessert.
Breakfast. Brunch. Onesies. Dessert. Midnight nosh. Heck, there's no time of day or night that we don't welcome this classic plum kuchen.
Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it's right-side up.
Plum Almond Cake4/12
Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.
One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.
This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?
An autumnal take on the classic British summer pudding, melding booze and berries and apples and plums to really quite a lovely effect.
Plum Crumble Pie8/12
It's a pie! It's a tart! It's a crumble! This crumble pie with a pastry crust, a boozy and oozy plum filling, and a buttery, crunchy crumble topping is a mutant combo in the best possible way. Perfect for late-season stone fruits.
This plum sorbet is going to change your late-summer fruit strategy. And you don't even need an ice cream maker. Now that's easy and elegant.
A cake that's as rife with uber-ripe plums as it is Italian heritage. You're gonna love the gritty-in-a-good-way texture and buttery taste.
An innovative and enticing way to preserve summer's most ephemeral luxury for indulging all year long.
Stone Fruit Slump12/12
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.