Dessert Recipes

Plum Cake Recipe

This a famous plum cake recipe, first published in the New York Times in 1982, is amazing! It’s moist, lemony and super delicious fruit cake! If you haven’t tried it, now is the time!

1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar plus 1 tablespoon, divided
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4-10 plums, depending size, pitted and halved
Juice from 1/2 lemon
1 teaspoon cinnamon

1. Preheat the oven to 350°F/180°C and butter the inside of a 9-inch (22cm) springform pan.
2. Sift the flour, baking powder and salt, then mix until just combined.
3. Beat together the butter and 3/4 cup sugar in a medium bowl until light and fluffy. Add in the eggs, one at a time, making sure each is fully incorporated.
4. Fold the flour mixture into the egg mixture until just combined.
5. Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then sprinkle the sugar and cinnamon over the top.
6. Bake for about 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature.


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