TWD: Dimply Plum (Peach) Cake

This week's TWD was actually perfect, just in time for my mom's birthday! Like me, she isn't too into frostings unless of course it's whipped cream. I actually loved making this cake because of how satiny smooth the whipped butter, sugar, egg and oil mixture came together. It was so pretty I almost didn't want to add the flour. Instead of plums, I decided to use peaches since last time the pluots were a little sour for my liking. Before adding the peaches, I followed CI's advice to cook them in a pan first to release some of the juices and ensure that the fruit is properly cooked through. Even though I overbaked this by mistake, I enjoyed this version better than CI's flavourwise and texturally. The rustic plum cake was more cookie like whereas this was more coffee cake like.


I couldn't believe the difference orange zest can make in a baked good and I think I'm going to start adding more of it whenever I bake. This was so delicious, I kind of wish I didn't halve the recipe. My mom and I could have eaten the entire loaf ourselves, but it was late so I put it away before we could devour the entire thing. Plus, I always like to leave some for the next day because I'm curious to see how the texture changes. Sorry for the weird colour of my cake, but we just couldn't wait until the morning to slice into it. Stupid yellow light bulbs and no natural lighting!

Thanks to Michelle of Bake-En for choosing this recipe, which can be found on her blog and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!