Well, it’s that time of year…late August, which begets fall, which begets winter, my least favorite season (oh, who am I kidding? I hate winter). The only good part of August (IMHO) is the arrival of Italian prune plums. These purple beauties make me smile the first time I spot them in the store every year. 
Most years I make my late mother-in-law’s famous plum cake. Friends and family constantly request “the Freda plum cake,” and it is a definite winner. I have also tried other versions because I firmly believe one can never have too many plum cake recipes.
This year, the first plum cake I’ve made is from Smitten Kitchen. Deb Perelman’s Plum Squares with Marzipan Crumble is an absolute delight. I loved the texture of this cake. With sliced almonds AND marzipan (almond paste) in the crumble, which is used on top of the crust and sprinkled over the juicy plum mixture, you get all these luscious flavors and crunchies converging in every bite.
The recipe also has pan size options - only have a 9x13 pan? You can use it. How about an 8” square? That works, too! Just follow Deb’s directions for baking in different size pans.
The finished product keeps very well, wrapped in the refrigerator for a week. I’m sure you can freeze them, too, but I didn’t have any leftover to freeze!
Don’t wait too long - go buy your prune plums today (before they’re gone) and make this cake!
Happy baking!
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