Wanted to share a recipe from my recent cooking demonstration at the San Marcos Farmers Market. As it contains the oh so seasonal plums; lets call it the ingredient of the month as well.

Orange Walnut Coffee Cake with Brown Sugar Plum Sauce

Serves 6 to 8

¼ lb Unsalted butter
½ cup Sugar
1 Egg
1 tsp Vanilla
1 ½ tbsp Fresh orange juice
3/4 cup Flour
¼ tsp Nutmeg
1 tsp Orange zest
½ tsp Baking soda
1cup Pecans, chopped

Preheat oven to 350 F.
Grease an 8 X 8 inch cake pan or line pan with parchment paper.
Beat together butter and sugar, till creamed (light and incorporated).
Beat in eggs, until well blended. Add vanilla and orange juice.
Add flour, nutmeg, orange juice, baking soda, and beat until just incorporated. Stir in the nuts.
Spread batter into pan and bake for 35 to 40 minutes, or until cake tester comes out clean.

Brown Sugar Plum Sauce
Serves 6 to 8

1 ½ cups Plums or Pluots, washed, dried, cut in half, pits removed, and chopped into ½ -inch pieces
3 tbsp Water
¼ to ½ cup Dark brown sugar, packed
1 tbsp Fresh orange juice
1 tsp Unsalted butter

In a sauce pot, combine chopped plums (or Pluots) and water. Bring mixture to a boil over high heat, stirring constantly. Reduce heat to medium heat and cook for 10 minutes or until plums (or Pluots) have softened and mixture is saucy.
Reduce heat to low and add brown sugar; cook till thicken and fruit is mushy, about 10 minutes. Stir in orange juice and butter. Cook for 5 minute to incoperate flavors.