I wasn’t sure about this cake. Blueberries in a snack cake are great, especially when there’s a brown sugar caramel in the mix. But plums, I like plain but am less enthusiastic about when they’re cooked. Plus I couldn’t find any plums. None at the farmer’s market for some reason, and none at Whole Foods. But they did have some delicious pluots, so I just used those. The cake is quick to make – the most time-consuming task is coring and slicing the plums. And it’s really gorgeous. Larry liked it, especially the next day.

• Plum-Blueberry Upside-Down Cake (Bon Appetit Desserts, p, 75)