New York Times Plum Cake

A few weeks ago, for the first time I made a famous New York Times plum cake and fell in love! Juicy plums drowned in very delicate, very simple to make dough! That is my kind of cooking style)) Minimum time for an excellent result!

I have to tell you, that the story behind this recipe is also very impressive. The author of this goodness is a longtime food reporter for The New York Times, Marian Burros. In September 1982 she posted the recipe without any suspicion that it will be the most requested recipe in the history of the newspaper.

Because the newspaper received so many requests for the recipe, the editors decided to reprint it the next year and many years after until they decided that enough is enough. Oh, boy, that was a mistake! The newspaper received a huge number of letters with dissatisfaction. They print an updated version of the recipe (three-quarters of a cup of sugar, rather than a full cup) with a broken-line border, encouraging readers to cut it out and laminate it, so it will save.

The best part about this recipe is that eight out of nine ingredients you probably already have in your pantry. As for plums, if you can’t find them you replace them with pitches, cherries, apricots and any fruit you like.

Ingredients:

1 cup flour, sifted

3/4 cup sugar

1/2 cup unsalted butter

1 teaspoon baking powder

pinch of salt

2 eggs

12 plums, halved with the pit removed

1 tablespoon brown sugar (optional)

1 tablespoon cinnamon for topping (optional)

Step 1

In a bowl mix together, butter and sugar until increase in volume and will get a lighter color.

Step 2

Add to the butter mixture the eggs one at a time and keep mixing it.

Step 3

Add flour, baking powder and pinch of salt and mix until you have a smooth consistency.

Step 4

Clean and half the plumes, then remove the pit.

Step 5

Butter a baking dish, fill it with the dough, cover with the plums then sprinkle with the mixture of brown sugar and cinnamon. Bake at 350 degrees for 45-50 minutes.

Enjoy!

Notes:

If your plums are very sweet, add a few drops of lemon juice.

You can freeze the plum cake then warm it up before serving.

It goes well combined with an ice cream ball or wiped cream.

New York Times Plum Cake

2018-08-07 04:25:18

Juicy plums drowned in very delicate, very simple to make dough! Minimum time for an excellent result!

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Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

1. 1 cup flour, sifted
2. 3/4 cup sugar
3. 1/2 cup unsalted butter
4. 1 teaspoon baking powder
5. pinch of salt
6. 2 eggs
7. 12 plums, halved with the pit removed
8. 1 tablespoon brown sugar (optional)
9. 1 tablespoon cinnamon for topping (optional)

Instructions

1. In a bowl mix together, butter and sugar until increase in volume and will get a lighter color.
2. Add to the butter mixture the eggs one at a time and keep mixing it.
3. Add flour, baking powder and pinch of salt and mix until you have a smooth consistency.
4. Clean and half the plumes, then remove the pit.
5. Butter a baking dish, fill it with the dough, cover with the plums then sprinkle with the mixture of brown sugar and cinnamon. Bake at 350 degrees for 45-50 minutes.

Notes

1. If your plums are very sweet, add a few drops of lemon juice.
2. You can freeze the plum cake then warm it up before serving.
3. It goes well combined with an ice cream ball or wiped cream.

By eg. Marian Burros

https://howtofeedapickyeater.com/