What is it about this time of year that gets me baking? Is it the cooler temperatures, wanting to hibernate, or the fact that Bake Off is back on our screens? I don’t know, but I’m really enjoying it, in case you couldn’t tell.
Last week, I finally baked The Mother Cooker’s chocolate banana bread recipe, after dreaming of it for weeks, if not months.
This week, I decided to bake something seasonal, after coming home from work to a lovely piece of cake from a friend. The plums in that were so delicious, I had to try making something with them too.
I settled on Molly’s upside down plum and olive oil cake recipe, but halved it and made it in a circular tin, instead of making another loaf cake.
I think my plums were a little too wet or overripe, as the bottom of my cake ended up rather soggy, but I flipped it over & baked it a little longer, and it came out pretty great, if a little messy. Having a few mishaps along the way doesn’t bother me too much – it’s fun to experiment with new recipes, and cake is always delicious, even if it isn’t neat and pretty.
Oh, and it’s extra wonderful with a dollop of yogurt and some chopped nuts.
Who’s coming over for a slice?
