Today, I saw some trees exhibit the first flush of autumn.
Edges of green leaves starting to shift toward shades of orange and red.
The days have taken a Jekyll and Hyde approach - one day is firmly planted in the realm of summer, the next sending bold hints about the days ahead.
I have a love-hate relationship with these last few weeks of summer.
On one hand, I am looking forward to the glory that is early autumn in Upstate NY. Few things compare to those lazy, weekend afternoon drives through the mountains when the leaves are at the peak of color.
On the other hand, I know that those lovely days are soon to be followed by long stretches of sub-freezing weather and many hours of "quality time" with snow shovels and mind-numbing cold.
I have decided that I am going to hold on to every last vestige of summer as tightly as I can - there is no need to surrender yet...
Desserts like this oven-roasted plum cake are a nice transition between summer and autumn.
Plums, one of the summer's tail end fruits plays nicely with a warm, fall-like cake batter.
Although the recipe calls for this recipe to be baked in individual ramekins, I opted to throw it all in one cast iron skillet.
No one complained - especially once a large scoop of vanilla bean ice cream was served alongside.
You'll have to forgive me if I don't spend too much time talking about the food tonight.
There are still summer sunsets to be enjoyed and I am not quite ready to let this one pass me by without enjoying it.
This post participates in Tuesdays with Dorie. The recipe for oven roasted plum cakes can be found here.