Just for fun, I took a stab at writing in the style of 

author Elin Barnes to introduce the Plum Coffee Cake!


Saffron and Darcy walked into a small Palo Alto restaurant on University Avenue and took a booth in the back, away from the window.

“So what do you want?” Darcy asked, tucking a strand of hair behind her ear. The hair immediately came out.

“I need some serious caffeine!” Saffron said.

Darcy motioned the waitress over and read her name-tag. “Two coffees. What’s good in a coffee cake, Lisa?”

Lisa smiled at the two. “The bakery just sent over a plum coffee cake to die for! Want me to bring over 2 pieces?”

Darcy nodded. “But maybe not to die for.”

Plum Coffee Cake

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup butter, softened

1 cup sugar

2 eggs separated

1/2 cup milk

1/2 teaspoon vanilla

2 plums, thinly sliced

2-3 tablespoons raspberry jam, melted to drizzle

  1. Preheat oven to 350 F.

  2. Grease and flour 8” round pan or 9” square pan.

  3. Mix flour and baking powder.

  4. Cream butter and sugar and add beaten yolks. Then add milk and flour alternately, vanilla and the stiffly beaten egg whites last.

  5. Pour batter in prepared pan.  Sprinkle with sugar and cinnamon.

  6. Bake for about 30 minutes or until a tester comes out clean.

  7. When removed cake from oven, drizzle jam over cake in a decorative fashion, allowing the jam to drip down the sides.

Make it for diabetics:  Substitute 1/2 cup stevia for sugar and use a sugar free jam.

Dairy free is easy:  Substitute almond, soy or coconut milk for cow’s milk.

Gluten free tastes great: Use gluten free flour or try almond flour for a wonderful light taste.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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