Delicious Plum Cake Recipe from New York Times

Start by cutting the plums in half and removing the pits. It is essential to use ripe Hungarian plums for the best flavor in the cake.

In a mixing bowl, beat the unsalted butter at room temperature with 150 grams of granulated sugar and a pinch of salt for about 5 minutes. This process will create a light and fluffy mixture.

Next, add the eggs one at a time, ensuring to *mix well after each addition*. This creates a smooth batter.

Combine the flour and baking powder, then sift them into the butter and sugar mixture, mixing until just combined. The resulting batter should be of medium thickness, perfect for holding the plums.

Grease a 22 cm (approximately 9-inch) round cake pan with butter and evenly spread the cake batter into the pan.

Now, place the plums on top of the batter with the cut side facing down. Be careful not to push them into the batter, as this will help keep the cake juicy.

Sprinkle a bit of cinnamon and the extra sugar over the plums to create a beautiful crust while baking.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Once preheated, place the cake in the oven and bake for 40-45 minutes, or until golden brown.

After baking, let the cake cool down. If desired, you can store it in the freezer for later use.

You can serve this plum cake warm or chilled, and it pairs wonderfully with whipped cream. If you choose to freeze it, remember to thaw it before reheating it at 150 degrees Celsius (300 degrees Fahrenheit).