plum cake

any kind of plums,

even those that aren’t so ripe

will work in this cake


3/4 c sugar, 1 stick butter, soft; 1 c flour, pinch salt, 2 eggs, plum halves to cover top, toppings: sugar, lemon juice, cinnamon

cream butter, sugar, beat in rest except plums; pour in buttered pie dish, place plums skin up, add toppings; 350 F, 1 hour

fig cake

when the deer flies start

to wane it’s time to look for

figs in the aisles


4 T melted butter, 1/2 c almond flour, 1/4 c sugar, 1/4 c flour, 1/2 t powder, pinch cinnamon, pinch salt, 3 eggs, 2 T honey, 12 figs, halved

mix all but figs, pour in buttered pan, arrange figs, sprinkle with more sugar, 375 F, 30 minutes or until bottom is set

saffron pear cake


wonder why the kitchen smells

a little gamey

previous version

1.5 c white whole wheat flour, 1/2 c almond flour, 2 t powder, 3/4 c full-fat unsweetened cashew milk, warm + pinch saffron; 1/2 t kosher salt, 1/2 c olive oil, 2/3 c maple syrup, 2 t vanilla, 2 cans pears, drained; glaze: 1 T olive oil + 2 T maple syrup

mix batter, pour over pears in oiled skillet, 325 F, 55 minutes, turn out & glaze

banana bread

add the sugar last

mix it in just a little

for caramelized swirls

source, 10 servings, 257 calories

1/2 c sugar, 3 (4-oz size) containers gerber bananas, 1/2 c olive oil, 1/4 c unsweetened vanilla almond milk, 1 t cider vinegar, 1 t vanilla, 2 c white whole wheat flour, 1 t soda, 1 t cinnamon, 1/2 t salt

mix, bake in a parchment-lined loaf pan, 325 F, 65 minutes

vegan upside down pear cake

six pears in a bag

quarantined with only their

own respiration


1.5 c flour, 1/2 c almond flour, 2 t powder, 2 t cinnamon, 1 t ginger, 1/2 t salt, 1/2 c olive oil, 2/3 c maple syrup, 3/4 c unsweetened full-fat cashew milk, 2 t vanilla, 6 pears sliced thin, glaze: 1 T olive oil, 2 T maple syrup, pinch cinnamon

mix batter, pour over pears in oiled pie dish, 325 F, 55 minutes, turn out & glaze

rice cooker cake

a smell memory:

summer days when it’s too hot

to use the oven

previous version, 10 servings, 214 calories unfrosted, 481 calories frosted

1.5 c flour, 1/2 c sugar, 1/4 c cocoa, 1 t soda, 1/2 t salt, 1/2 t cinnamon, 1/4 t powder, 1/2 t vanilla, 1/2 c canola oil, 1 T distilled vinegar, 1 c warm water, frosting: 8 oz earth balance buttery sticks, room temp; 1/2 c cocoa, 1 T vanilla, 2 c powdered sugar

mix, pour into oiled rice cooker bowl (even if nonstick), cook 45-60 minutes or until a knife comes out clean; one-button models: cycle back into cook mode after 5 minutes on warm mode, repeat