TWD: Dimply Plum Cakelets

Hmm... You know, this cake has been making the rounds quite a bit. And every time I see it pop up, my first thought is "Oh, what a cute name for a cake!" Yeah, I'm also the sort of person who immediately goes for anything with sprinkles. And how can you resist things with names like snickerdoodle? For some reason, the use of "dimply" to describe this cake automatically made me want to like it.

Luckily, dimply plum cake was the pick by Michelle for this week's Tuesdays with Dorie, so my expectations could either be fully met or completely smooshed. And let me tell you, my expectations kept rising as I made this. My plums were perfectly ripe, just the slightest bit tangy. The batter smelled - seriously - like chocolate chip cookie dough, minus the chocolate. And as it was baking? It still smelled like that. Now, I'm the sort of weirdo who really likes chocolate chip cookies minus the chocolate. So sue me, but I love love love plain cookies made with brown sugar - they're more complex than sugar cookies, and you really taste the quality of the ingredients. So you can imagine when I realized that I basically was going to have chocolate chip-less cookies in cake form quite soon.


Not only that, these totally looked like the picture. Well, ignoring the halving of the recipe and subsequent use of my tartlet pans instead of a square pan (don't own one). So me and the boyfriend were quite excited to dig in and see what they tasted like soon after they cooled. And... umm... they were good, but... I don't know. The cake part was a bit dry and crumbly, and I would have loved to have plum throughout. It makes me wonder if I could have just chopped up the plums, sacrificed the pretty presentation, and just mixed them in. The cake was a bit too sweet without the fruit to counterbalance also. Wrapping up the remaining four cakelets, I figured I'd just trust Dorie when she said that the texture changes dramatically by the next day.

Lo and behold, I pulled one out the next night (seriously guys, you need to stop picking things I can't help but keep all to myself), and the texture was completely different. Soft throughout, just a little crunchy on the edges, and nicely jammy around the plum half. After that, I was a goner. Or the cake was. Or both. Needless to say, I want to try this recipe again with different fruit distribution methods and possibly different fruits as well. Definitely a good jumping off point, and definitely tasty.


Last Week: Chocolate Chunkers (which the boyfriend is still 100% smitten by)
Next Week: Creme Brulee