Classic New York Times Plum Cake Recipe

Ingredients

For the Cake

200 grams (1 cup) sugar

120 grams (0.5 cup) unsalted butter

120 grams (1 cup) all-purpose flour

1 teaspoon baking powder

A pinch of salt

2 large eggs

We recommend:

For granulated sugar:

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Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack)

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For unsalted butter:

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For all-purpose flour:

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For baking powder:

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For the Plums

12 plums, halved

1 teaspoon ground cinnamon

1 tablespoon sugar

Lemon juice, for drizzling

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For fresh plums:

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For ground cinnamon:

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For granulated sugar:

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For bottled lemon juice:

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Instructions

Step 1

Prepare the Plums

Halve the *plums* and remove the pits. Sprinkle the cut side with *ground cinnamon* and *sugar*. Set aside to let the flavors meld together.

Step 2

Make the Batter

In a mixing bowl, cream the *unsalted butter* with *sugar* until light and fluffy. Add the *eggs*, one at a time, beating well after each addition.

Sift in the *all-purpose flour*, *baking powder*, and salt. Continue mixing until the batter is smooth and well combined.

Step 3

Assemble the Cake

Preheat your oven to *180°C (350°F)*. Transfer the batter to a greased cake pan, spreading it evenly.

Place the prepared *plum halves* on top of the batter, cut side down, gently pressing them into the mixture. Drizzle with *lemon juice* for added brightness.

Step 4

Bake the Cake

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool slightly before serving to let the flavors develop fully. Enjoy your slice of classic New York Times Plum Cake!

Servings

Imagine a warm slice of **plum cake** gingerly placed on your favorite dessert plate. The slight crunch of cinnamon-kissed plum skin meets the tender crumb of the cake - an irresistible sensory contrast. 🍰

Prefer it warm? 🎇 Pair this luscious slice with a scoop of vanilla ice cream for a cooling balance that melts instantly in your mouth. Or savor it with a dollop of lightly whipped cream for a cloud-like finish.

Hosting a brunch? 🌻 This plum cake thrives in a spread amidst fresh fruits, rich cheeses, and your choice of bold espresso or delicate tea. Imagine your guests’ eyes widening in delight as you unlock the secret of this **timeless classic**.

Equipment

Electric Mixer

An essential tool for creating a fluffy and well-mixed batter. Ensure your butter and sugar achieve that light, creamy consistency.

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Mixing Bowls

A staple in any baking endeavor. Use separate bowls for wet and dry ingredients to ensure even mixing.

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Baking Pan

Your canvas for this plum masterpiece. A round cake pan works best; make sure it's non-stick or well-greased.

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Oven Thermometer

Bake with precision! Verify your oven's temperature for perfect results every time.

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Spatula

Handy for scraping every last bit of batter from the bowl to the pan. Waste not, want not!

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Variations

Why should gluten-free enthusiasts miss out on the magic? 🌟 Use **gluten-free flour blend** to craft a cake that's equally delightful. Double-check your baking powder is gluten-free for a fail-proof treat.

On a plant-based journey? 🥑 Simply substitute the eggs with a flaxseed or chia egg – mix one tablespoon of seeds with three tablespoons of water per egg. Replace butter with a good-quality vegan butter. The result? An equally moist, delightful plum cake! 🌱

Faq

Why is my cake not rising?
This is a common issue for beginners. Check if you've used enough baking powder, and make sure it's not expired. Combine ingredients correctly and avoid over-mixing the batter.
What should I do if my plums sink to the bottom?
It often helps to lightly dust the plum halves with flour before placing them cut-side down on the batter. This can help prevent them from sinking.
Can I prepare this in advance?
Absolutely! This cake gets even better the next day. Make it a day ahead and store it in an airtight container at room temperature.
How do I know when my plum cake is done?
An intermediate baker should look for a golden top or perform the toothpick test in the center. When it comes out clean or with a few crumbs, it's ready!
Can I experiment with other fruits?
Advanced chefs love to explore – feel free to substitute plums with apricots or peaches. Keep an eye on moisture levels as different fruits might alter baking time.
How do I enhance the flavor profile?
For the experienced baker seeking complexity, adding a hint of ground ginger to the cinnamon-sugar mix or zesting orange peel over the batter before baking can introduce new depths to the classic flavor.