Plum Cake from the New York Times

This plum pie recipe includes the following ingredients: plums, wheat flour, sugar, eggs, butter, ground cinnamon, baking powder and a pinch of salt. I write the amount of plums (500 grams) that is listed in the original recipe. I only used 300 grams, since I really couldn’t fit another 200 grams onto the dough. If you have a wider mold (mine is 20 centimeters in diameter), I think that all the plums will fit, but the cake will not be so tall. So decide for yourself.

In a suitable bowl, place soft butter (take it out of the refrigerator in advance) and granulated sugar (leave a couple of tablespoons for sprinkling).

Cream the butter and sugar with a spoon or using a mixer. Then add 2 chicken eggs one at a time. That is, they added one, ground it, and only then can they break the second one. We’ll also add a pinch of salt to balance the taste.

And finally, you can sprinkle in wheat flour, which we first mix with baking powder and sift.

Using a spoon or mixer (at low speed), quickly knead the dough. It turns out quite homogeneous, not liquid and holds its shape. Yes, it’s time to turn on the oven to warm up — 180 degrees.

Take a baking pan (you can use not only a round one — mine is 20 centimeters in diameter, but also a square or rectangular one) and cover it with parchment paper. By the way, do you know what I often do to make sure the paper lies flat? It's simple: I wet it under water (I just crush it with my hands and under the water), then I squeeze it very well and shake it so that there is no excess moisture left. Such paper will be obedient and will fit into any shape. Place the dough and level it with a spoon.

Now you will need plums — wash them, dry them and cut them in half lengthwise. Remove the seeds and place them cut side up on top of the dough. Personally, I prefer dense fruits that do not turn into porridge after baking.

All that remains is to sprinkle the future plum pie. To do this, mix two teaspoons (you can use less or not use it at all if you don’t like it) of ground cinnamon and two tablespoons of sugar, which was left when making the dough.

Bake the plum pie in a preheated oven for about 50 minutes at 180 degrees. Then let the baked goods cool slightly in the pan — about 10 minutes.

Even if you don’t use a springform pan (like me), you can easily get the finished pie out: pull the paper and it will come out. It would be advisable, however, for someone to help — it’s more convenient with 4 hands. Remove the baking paper and let the cake cool completely.

You can also eat it warm — it’s very tasty with creamy ice cream or ice cream. The plums were saturated with the aroma of cinnamon, and a very appetizing sugar crust formed on the surface.

Help yourself, my dears, to simple and delicious homemade cakes. Before the plums are gone, it's time to enjoy this wonderful pie.