Sugar + spice and everything nice


Just look at the colour of that fruit! The summer harvest is overloading the markets here in Austin, and the local peaches and strawberries are the perfect mix of juicy and tart sweetness that makes stone fruits and berries so very refreshing. Don’t you love the retro blue Ball jars? We have a whole bunch from their American Heritage collection, and use them for everything from plain old storage of sauces and soups to drinking cold brew coffee with fancy straws.

We buy a good deal of fruit, and oftentimes, we need to use up all the ones that become overly ripe — so we bake them! I thought I would share a recipe that we use at least twice a week to make a moist fruit cake that we serve with a healthy cannelle of Greek yogurt and drizzles of local wildflower honey. We’ve been throwing plums into this cake, and we simply cannot get enough of how good they are. Plums always make me think of that classic imagist poem “This is Just to Say” by William Carlos Williams:


I have eaten

the plums

that were in

the icebox

and which

you were probably


for breakfast

Forgive me

they were delicious

so sweet

and so cold


Sunday Fruit Cake


6 strawberries, sliced and cut into 1/4 inch pieces

2 ripe plums (white or regular), sliced and cut + any juice you can salvage

1 large apple (we prefer Fuji), sliced and cut into 1/4 inch pieces

1 tsp vanilla extract

2 eggs

2 cups all-purpose flour

1/2 stick of melted butter

1 tsp ground cinnamon

1 tsp baking powder

1 cup of milk or cream

2/3 cup of white sugar (or a mix of 1/2 white + 1/3 brown sugar)

{Place all the fruit into a bowl, sprinkle just a smidge of sugar over top and a pinch of salt, add 1 teaspoon of water to the bowl, and refrigerate overnight. If you don’t have much time, you can microwave it all in a bowl for 1 minute, stir, and then for another minute. Allow to cool down completely before mixing into the batter.}

Oven temp: 400 degrees

Grease your baking pan with a generous amount of melted butter before adding your cake mixture. We use a rectangular pan that fits in our toaster oven and the cake rises up about 3/4 of the way to the top once it’s baked. Normally we bake the cake for about 20 minutes, but if you are using a convection oven or a big proper oven (we don’t because it heats up our house too much!), it would be a good idea to check on it at around the 12-15 minutes mark using your cake tester.


Ps: I’ll be back on the blog tomorrow – it seems our littlest boo will be 11 months-old!




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