Earlier this month, I set out to develop recipes that use fall fruit. I wanted to make the most of the produce ripening in my mudroom: pears and Italian plums. Pears ripen best off of the tree, so I’d picked them early and been checking them frequently for signs of softening. Then extensive rain split open nearly ripe plums and yellowjackets moved in with the returning sun and heat. I spent a dusky evening when they’d vacated the trees harvesting the remaining undamaged fruit. Suddenly, I had a tens of pounds of perfectly ripe plums and pears.

The new recipe I share this week in my Twice as Tasty column for the Flathead Beacon piles in both fruits. In testing, this surprisingly light cake, considering the density of its fruity topping, was an instant hit. Some of the plums and pears landed in new recipes I’ll be sharing in the coming weeks in my column. Others I canned as preserves. Still more are stashed in my freezer for pie and cookie workshops I’m planning for November. And the boxes in my mudroom are empty, ready for the next fall fruit harvest: apples.

Learn more about baking with seasonal fruit and get the complete recipe for Fresh Pear and Plum Cake in my column.

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Twice as Tasty

Excited about baking with more seasonal fruits? Here are just a few other recipes on the blog that use fall fruit. You can find more fruit-forward recipes in the recipe index.

• Fresh Pear, Goat Cheese, and Rosemary Galette
• Crumble-Top Deep-Dish Apple Pie
• Rhubarb–Apple Crisp
• Cranberry-Orange Quick Bread
• Double Apple Muffins

Fall fruits are also delicious in savory recipes, such as pickled Fresh Pears with Lemon, Spinach Salad with Cranberry Sauce Dressing, and Roasted Golden Beet and Garlic Salad, which includes apples.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.