I woke up this morning to a deep quiet outside my window. The window was open a few inches (I like sleeping with cold air on my face.) Most mornings, even as late as yesterday morning, I awake to the chatter of tiny songbirds in the lilacs just outside. This morning all was silent. It was our first snow and I knew my paint palette was going to change with the season.
Faced with a large box of freshly picked, incredibly fragranced red plums, I had to think of something to bake. I settled on a variation of an upside-down-cake from my childhood. I used brown butter because Joy Wilson — Joy the (awesome) Baker — inspired me by waxing poetic about it’s virtues in this post. I used the plums. Of course! And we had blueberries, so I added some of those. If you have alot of plums to use up, this will barely make a dent. Still, it’s worth the small effort. Quick. Easy. Beautiful. And the finished cake makes you look like you worked on it for hours. Yummo!