Discover the timeless charm of the Famous New York Times Plum Cake, a recipe that has captivated bakers and dessert lovers alike. This classic cake blends the sweet and tangy flavors of plums with the rich, buttery texture of the cake, sprinkled with a hint of cinnamon for an irresistible finish. Simple in preparation yet sophisticated in taste, it’s a testament to the beauty of using seasonal fruits in baking.
Why You’ll Love This:
This plum cake recipe is a gem for several reasons. Firstly, it uses fresh plums, which add a juicy, tart contrast to the sweetness of the cake. The sprinkling of sugar, lemon juice, and cinnamon on top before baking creates a caramelized crust that’s simply divine. Plus, its simplicity makes it a go-to recipe for any level of baker, promising a delicious outcome every time.
Perfect Occasion:
This cake is perfect for any occasion where you want to impress without too much fuss. It’s ideal for late summer and early fall gatherings, when plums are in peak season. Serve it at brunches, tea parties, or as a comforting dessert after a family dinner. It’s also a fantastic way to celebrate the plum harvest in a truly delightful way.
Decoration Tips:
For a beautiful presentation, arrange the plum halves in a circular pattern on the cake batter before baking. Once baked and cooled, dust lightly with powdered sugar and garnish with fresh mint leaves for a pop of color. Serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate this simple dessert into a gourmet experience.
Ingredients:
- 120g sugar
- 120g soft butter
- 120g sifted wheat flour
- 1 teaspoon baking powder
- A pinch of salt
- 2 eggs
- 24 pitted and halved plums
- Extra sugar, lemon juice, and cinnamon for sprinkling
Instructions:
- Preheat the oven to 180°C (350°F).
- Cream together the sugar and butter in a bowl. Add the flour, baking powder, salt, and eggs, mixing well to combine.
- Pour the batter into a 20 cm (8 inch) springform pan. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, adjusting the amount based on the sweetness of the fruit. Dust with about 1 teaspoon of cinnamon, or to taste.
- Bake for approximately 1 hour, or until the cake is done. Remove from the oven and let it cool; serve either at room temperature or slightly warm, plain or with whipped cream.
Enjoy this beloved New York Times Plum Cake, a simple yet elegant dessert that celebrates the sweet and tart flavors of plums in a most delightful way.
