Stir Crazy

Been baking again. I visited a new-to-me blog, When Harry Met Salad, (clever title, huh?) and Megan was making Jamie Oliver's Rhubarb Stir Cake - boy, that looked good!

I didn't have any rhubarb, however, so decided to try substituting the plums that were still in my fruit bowl awaiting inspiration. I figured that the sweet-tart plum skins would give some of the same jazz to the cake that the sour rhubarb does, so I chopped up three cups of the little purpley-black beauties and added them in place of the rhubarb.

It worked like a champ, although I have to admit it probably wasn't as zingy as I'd have liked. My plums were very ripe; next time, I'd figure out a way to add some lemon juice if I was using pretty sweet fruit. I think you could change this up with peaches, apples, cherries - it's clafoutish although less eggy and more cakey than true clafoutis. With a scoop of vanilla ice cream on top, it was still crazy good!