Dimply Plum Cake has been around the food blogosphere for awhile. Here's a round-up of some of the other ones out there before the food blog world gets hit by 250+ TWD members today (let me know if I missed you):

• The Wednesday Chef
• Kitchen Parade
• My Feasts
• No Special Effects
• Smitten Kitchen
• Rosa's Yummy Yums
• Tartelette
• Vegan Diva’s Blog

I now know why it's been blogged about so much. It's a delicious breakfast, afternoon, evening, anytime treat.

Playing Around

Passion fruit has been stealing my heart and taste buds lately. It's a taste memory that goes way back for me and is my favorite fruit out there. I thought the shell of the passion fruit would be tough enough to withstand baking a mini dimply plum cake in it. It worked great.

I also tried baking the cakes in half a mango and half a yellow dragon fruit. The batter in the mango trickled out while baking on one side, but the other side looked fine. The dragon fruit stood up well, and I'll definitely use that again.

For all the shells, next time I would dry the shell out in the oven for an hour on a low heat to reduce the moisture that the cake absorbs.

Recipe: Dimply Plum Cake

You can find the recipe for Dimply Plum Cake in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Michelle of Bake-en who chose the recipe for this week.

Tasting Notes
I loved the crunch of passion fruit seeds in the cake (but you could strain the seeds out if you don't like them). The hint of cardamom was delicious too. This cake was gobbled up quicker (mostly by me!) than a lot of other desserts that come into our hosue. Usually, when reading other TWD posts, I have the urge to nibble on whatever it is we made that week. I won't be able to do that this week, unless I make it again…soon. And I will.
Recipe for Next Week (September 30)
Creme Brulée on page 393.

Awards
In the past month, I've been lucky enough to get two awards from three different bloggers.

Karen from Something Sweet by Karen and Laura from She's Cookin' Now both gave me the "E for Excellent" award. Karen has beautiful photos of her kitchen creations, and I'm so glad she kept on blogging instead of deleting her gorgeous blog! Laura's turkey chili looks amazing as do her blueberry muffins. Check them out!

Esther & Hannah from Del Sisters Kitchen gave me the "I Love You This Much" award. Esther & Hanna are two sisters baking up a storm together.

Thanks so much, you guys. It means a lot to get these blog awards and feel supported and loved in the food blogging world. It's a treat to be part of this community!

More to Explore:

• Index of Recipes
• Visual Recipe Index

Cobblers, crumbles, grunts, slumps, brown betties. All have fruit. All have a pastry, streusel, or cake-like portion. All are easy and all are delicious. Dorie's cobbler doesn’t disappoint either. You can find a pretty good description of each of these types of desserts here.

According to Dorie, “a cobbler is about the most flexible dessert you can think of. In fact, it may even have gotten its name because of its flexibility: you can cobble it together with just about anything you've got around.”

I cut some rhubarb from the garden and bought some local strawberries. The topping was simple and only required a squeeze and press to form on top of the individual cobblers I made.

Recipe: Mixed Berry Cobbler

You can find the recipe for Mixed Berry Cobbler in the book Baking: From My Home to Yours (affiliate link)s by Dorie Greenspan or at NPR where Dorie talks with Michele Norris about this great summertime dessert. Dorie also provides a blueberry-peach cobbler recipe at Serious Eats. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Beth of Our Sweet Life who chose the recipe for this week.

Tasting Notes
This was such a simple and easy dessert. As the recipe says, go light on the strawberries since they reduce a lot during baking. I should have read the recipe more carefully, but it was still delicious!

Recipe for Next Week (July 1)
Apple Cheddar Scones on page 32.