I have the original NY Times yellowing recipe and have made several every fall since it first appeared--my friend says it is even better than her German Grandmother's. The original does specify sprinkling the top of the plums with lemon juice, sugar and cinnamon, but I have always tossed the plum halves with all three in a bowl first, then made the batter, arranged the plum halves on the dough, and poured the juices over the top--they get into the plums better that way than they would through the skins. There is also a variation with apple slices and cranberries. Now I'll try the mixed fruit.

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