So…I birthed a baby! A real life human child!
Best excuse for skipping a few weeks of blogging ever.
The wee girl came a little earlier than expected. She’s healthy as a horse though, so don’t y’all worry.
Despite my resolve to keep my blogging act together once she came along, I admit I just wasn’t prepared. C’est la vie. I find myself saying that a lot these days.
One of the many things I did not anticipate about raising a newborn is my absolutely insatiable appetite due to breastfeeding. Especially for the carbs and the sweet stuff – the quick energy foods.
I am having WAY more cravings now than I did throughout my pregnancy. Gimme all the fruits and the candies and the breads and the cookies and the cakes, please.
Thankfully, from a healthy living perspective, it’s prime harvest season and all the very best seasonal fruit is on offer. Most of the time, I’m satisfied with a ginormous hunk of watermelon or a big juicy peach.
However, when fruit doesn’t cut the mustard on it’s own? I put it in cake. Obviously.
I bought these prune plums (otherwise known as italian plums) at the farmers’ market on a whim. They looked great and they were a great deal. Once I got them home though, I realized they were a titch underripe and too tart for my taste. Nothing a little sugar and baking can’t fix.
So I went searching for a recipe on my go-to baking blog, Smitten Kitchen. I found the easiest cake imaginable. Easy is my friend.
This cake is top notch and I plan on trying it with other seasonal fruit for sure. I love the simplicity of the recipe and will be adding it to my short list of ‘guaranteed easy and crowd pleasing desserts’.
Giver ‘er a go.