According to Florence Fabricant, the editor of The New York Times Dessert Cookbook, "This is the most frequently requested recipe that has been published in the Times." And how! This cake is super super (super) easy to make, and it really showcases the stone fruit of the season. Get thee you a farmers market and MAKE IT using whatever's ripe and raring to go; plums, peaches, nectarines, apricots or pluots... And visions of tortes will dance in your head.
a Marian Burros recipe
1/2 cup unsalted butter, softened
3/4 cup sugar, plus more for topping
1 cup all-purpose flour
1 t. baking powder
2 large eggs, lightly beaten
12 Italian prune plums, halved and pitted
1 t. ground cinnamon
- Preheat oven to 350
- Sift together flour, baking powder and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add dry ingredients to creamed butter. Add eggs, and beat well.
- Spoon the batter into an 8, 9 or 10-inch springform pan and smooth evenly. Place plum halves skin side up on top of batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with cinnamon.
- Bake for 40-50 minutes, or until golden brown. Cool cake in the pan until room temperature. Remove sides of pan and serve. Cake may be refrigerated or frozen at this point. If frozen, defrost and reheat briefly for at 300.