Here it is, the very simple but utterly delicious recipe by Marian Burros for plum form the New York Times! I have tried it for the first time this week, but there will be more occasions coming this coming month :-) The recipe was published by the magazine every September from 1983 until 1989, when the editors decided that enough was enough and that it was to be printed the last time that year. It was published in a larger form than usual with a broken-line border around it to encourage clipping, but it didn't help and the newspaper was covered with numerous letters from dissapointed readers. It's a very funny story showing how strong can tradition stay over the years. All in all, the recipe is worth publishing again as the cake is truly delicious and it disappeared within 24 hours. We later had it on repeats with peaches instead of plums. :-) Here it is how to make it:
200 -240 g white sugar ( I used 200 g)
120 g butter/ baking margarine
160 g flour
1 tea spoon baking powder
A little bit of salt
10-12 plums divided into halves
Step by step:
In a bowl, beat the butter/baking margarine and sugar for approximately 5 minutes until it has reached the ribbon state (yellow, fluffy). Then add the sifted flour, baking powder salt and eggs.
Spoon the batter into the prepared baking form (I used the 22 cm round form) lined with baking paper. Place plum halves on top of the batter and sprinkle it with a little bit of lemon juice and cinnamon. Bake for approximately 55 minutes in 180 °C. When ready, let the cake cool down and serve it with vanilla ice-cream. You will not resist it, I promise :-) Bon appetit!