Pluots, Cherries, Nectarines and an Upsidedown Cake

Another juicy farmers market find this weekend.

While meandering though the market this weekend, along with my crepe filled with farm fresh scrambled eggs, fresh spinach and goat cheese, I spotted these sweet and tasty babies. Pluots. I always though the word pluot sounded strange, perhaps a bit odd. It wasn’t until a couple of years ago that I found out, or rather paid attention, to what they really were. I always just took them for granted and considered them to be plums. Period. But, pluots are actually a cross between a plum and an apricot. There is also the plucot which is the same hybrid but favors the apricot side of things.

Well, once I polished off that tasty crepe and had myself a sample of these irresistible little pluots, I was over the moon! Plump, juicy and sweet, these pluots were pretty darn perfect. In fact, it was a challenge to not devour the whole bag full on my way home. Although it was difficult, I managed to save a few for this upsidedown cake.

I searched for upsidedown cake recipes and decided to go with this one from David Lebovitz. His blog is full of recipes that are always so delicious and always turn out great. I’m a big fan. In addition to the pluots, I threw in a handful of pitted cherries and some nectarine slices for my topping. So how was the cake? Excellent. Perfect.

Loved it.

Tagged as: breakfast cake, david lebovitz recipe, fruit dessert, upsidedown cake