Thanks to being 50-something and being gifted by Mother Nature with a brand new metabolism, I decided a few months ago to give the desserts a rest. Even the clean ones. Yikes! It wasn’t easy, nor was it was not intended to be a permanent break (the never-again rule always backfires, remember?). Last week, after bringing home a delightful bounty of local plums from the farmers market, I found myself wondering how they might taste baked. The pondering coincided with yet another clean-out of the old magazine stack. I had more than a year’s worth of a particular food magazine from the year 2013. I had to admit, I’d never made good on my promise to eventually read them all. But before shipping them off to my library for resale, I quickly leafed through them all. And hence my discovery of the intriguing and delicious Plum Cake.
I wasn’t surprised when I learned Szilvas Pite traces its roots to Hungary. Eastern Europeans have long appropriated fruit (especially cling-fruit) for their baking recipes and the results are invariably delicious. Back in my eating days, I’ve loved my share of peach dumplings and prune danishes, and ditto for berry danishes and tarts of every stripe and dimension. But I’d never before heard of a plum cake and couldn’t pass up the opportunity to make it over into a paleo version and end the self-imposed dessert exile in my kitchen.
If you live in the Hudson Valley region of New York state, make a beeline to Don Baker Farm in Hudson where the most arrestingly good plums, apples, pears, and peaches are grown. Plums tend to have two ripening states: rock hard and about-to-be mush. Once they pass the latter stage it’s all over so don’t hesitate to a) have a raw plum feast or b) get a few ingredients together and start baking!
Below is the Hungarian recipe which I made Paleo and low-sugar. It’s simple, delicious, and gloriously nutritious. Yes, Virginia, this one does good things for you body, and I promise the family will love it too. If they think it’s too dull on its own, a dollop of whipped cream or vanilla ice cream is a lovely finishing touch. In my case, I made it coconut whipped cream. Two pieces were my brunch yesterday. It was a just-sweet-enough dessert reunion…and when it was over, I was ready to take on the day.