I love plums. They always remind me of summers spent with my grandparents in California and long car rides with sticky fingers from eating the juiciest plums I’ve ever had in my life.
I love how food tends to evoke some sort of emotion or memory in all of us. It’s the thing that draws us all in together to share both the food and our lives with one another. Every good memory I have in life has some sort of food that was there, even if not consumed, and is tethered to that memory. Plums are one of those foods, bringing back memories of sleeping on the back porch bed that used to be my dad’s where I would shiver all night long and wake up sweating in the morning sun.
They represent jumping out of the pool on one of those hot summer days, grabbing a towel, and laying back in the sunshine to just let the juice dribble all over my bathing and my towel. They are reminders of my grandparents in every way, from the simple and delicious food they would make for us to the way they gardened as if it was second nature. Lord knows I can’t garden worth beans, but fresh plums bring me back to those memories every time!
This was my first time to ever bake with them rather than letting the sweet purple-golden juices be the only dessert I really need, and I have to say that it certainly is delicious! It comes together in no time, has a surprise ingredient, and a dense and airy texture that is punctuated by jewel-colored plum pieces. A better summer dessert has not existed! Suffice to say for the plum, natural and ripe and sweet. Duh 😉
- 1 1/3 cups of cream cheese icing (I definitely prefer homemade, but you can certainly use store bought in a pinch)
- 1 egg
- 1/2 cup milk
- 1 tsp baking powder
- 1 1/2 cups flour
- pinch of salt
- 2 fresh plums, pit removed and cut into chunks
Preheat oven to 350. In a bowl combine the cream cheese icing, egg, and milk. Add the baking powder, salt, and flour. Mix until just combined. Very gently fold in the plums. Pour into a greased 8×4 loaf pan and bake at 350 for 30-35 minutes, or until a toothpick inserted comes out clean. Serve warm or at room temperature!