My father comes from a pretty small family, so whenever we got together for dinners or holidays, there was inevitably food left over at the end of the night. Even, believe it or not, dessert. This pleased my grandfather immensely. "Oh boy," he'd say as he saw my grandmother carrying some extra cake or pie into the kitchen. "That is going to make a great breakfast tomorrow."
My brother and I would inevitably grow insanely jealous, knowing that we would be eating Cheerios or wheat toast the next morning instead of brownies a la mode, and would vow that when we were grown ups we would eat dessert for breakfast every morning.
Alas, now that I am an adult, there are all too many reasons not to eat dessert for breakfast, and its not often that I fill my cereal bowl with ice cream or apple pie. (Not that it never happens, see here).
So its a good thing that this week's Tuesdays With Dorie recipe, Dimply Plum Cake, is a breakfast food* and not a dessert, because there are plenty of leftovers, and I don't think I'm going to be able to keep myself from them come tomorrow morning. The cake is sweetened with brown sugar, and flavored with orange zest and cardamon, and the plums are soft and caramelized from the oven. While it didn't blow me away like last week's recipe, it was a satisfying afternoon snack, and I'm sure it will be even better tomorrow morning with a cup of coffee. My grandfather would be proud.