Okay, this cake also goes by the name of torte. I’m not sure why, but truthfully I couldn’t care less. This is a good cake with a good New York Times lineage. If you haven’t made it already, I’m not sure what you’re waiting for. I got this recipe from the always reliable Tim and it’s a keeper for all that summer fruit that might be lingering in your fruit drawer. Or try apples and cranberries for a taste of fall.
Plums? Nectarines? I know there are still plenty around at the markets. Maybe some concord or coronation grapes might work here too! It’s a pretty simple cake to put together which makes it the ideal thing to serve when you’ve got company coming. No need for ice cream or whipped cream here. Really. REALLY. I tried this with ice cream and it was just too much. It’s a lovely, dense cake bursting with jammy fruit. It’s all you need.
Everyone needs cake. Sometimes rainy Tuesdays call for cake. Bad awful months call for cake. And truthfully, it’s been a rough couple of weeks. I’ve been to the emergency, saw my family doctor and last week had an EMG test and saw a neurologist. Weird symptoms that mimicked MS had me freaking out and thankfully I’ve been given a clean bill of health. Super, super healthy, hooray! Except for the fact that whatever has been going on with my body has been the result of stress and anxiety. I’m a worrier. I take after my mom, I guess, who was the ultimate worrier. So I’ve been stressed and clearly haven’t been dealing with it. But I know I’ll work it out, I’ve got a good husband/family/friends at the ready along with whatever resources I can round up. And there’s butter and sugar and the last of the summer plums which means cake. This cake!
This cake is buttery, rich and is charming to look at. You’ll wow whoever is eating it with you. Have a slice and pretend you’re in a sunny French countryside, away from the rain and chill of late September. Eat it for breakfast along with your morning coffee. And then make it again soon. Don’t forget.
simple plum cake
Recipe from Lotte + Doof
1 c all-purpose flour
1 t baking powder
1/2 t kosher salt
3/4 c granulated sugar plus 1-2 tablespoons more
1/2 c unsalted butter, softened
2 large eggs
5-8 Italian prune plums
2 t fresh lemon juice
1 t ground cinnamon
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking powder and salt. In a larger bowl, cream together butter and sugar until fluffy. Add the eggs, one at a time, scraping down the bowl after each addition. Add the flour mixture and stir until just combined. Batter will be thick.
Spread batter into a lightly buttered & floured* 9-inch cake pan and smooth the top. Cut the plums in half and remove the pits. If the halves are large cut them into quarters. Arrange the plums, skin side up, over the batter. Add as many plums that can fit or be a bit more reserved with your plum dotting like I was. Sprinkle the top with lemon juice, then cinnamon, then the remaining sugar.
Bake until cake is golden and a knife inserted into the centre comes out clean, about 45 to 50 minutes. Cool on rack completely before serving.
* I buttered & floured the pan, but apparently you can try skipping the step as the original recipe calls for – if you use a springform pan, that is.