New York Times' Juicy and Spicy Plum Cake

Fragrant, tender, with juicy fruits. Well, very tasty! New York Times Plum Cake — A simple newspaper recipe thatʼs easy to make. The delicate crumb is successfully complemented by the light sourness of the fruit, harmoniously merging with the subtle spicy aroma of cinnamon. Itʼs so delicious! Definitely worth a try.
cook time: 1h
Hazel Farrow
New York Times' Juicy and Spicy Plum Cake

Nutrition Facts (per serving)

306
Calories
16g
Fat
33g
Carbs
6g
Protein

Ingredients (7 portions)

Basic:

Sugar 120 g
Wheat flour 225 g
Butter 150 g
Plums (unrefined) 230 g
Eggs 3 pc
Baking powder 1.5 tsp
Vanilla sugar 7 g
Ground cinnamon (or to taste) 0.3 tsp

Recipe instructions

Step 1

Step 1
How to make the American famous plum pie from the New York Times newspaper? Prepare the necessary ingredients. Remove the butter from the refrigerator in advance so that it becomes soft. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
Beat soft butter with sugar and vanilla sugar with a mixer until fluffy and light. Vanilla sugar can be replaced with vanillin. In this case, mix vanillin with flour. Read more about how to replace vanilla sugar with vanillin in a separate article at the link at the end of the recipe.

Step 3

Step 3
Add eggs to the butter mixture, one at a time, beating well after each. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 4

Step 4
Beat until the mixture is smooth.

Step 5

Step 5
Sift the flour mixed with baking powder into a bowl. Stir the dough until the lumps disappear. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe.

Step 6

Step 6
The dough turns out thick, homogeneous, viscous.

Step 7

Step 7
Line the bottom of the baking pan with parchment. Useful information about choosing parchment can be found in the article at the link at the end of the recipe. Place the dough in the mold and smooth it out. How to successfully choose a baking dish, also read at the end of the recipe at the appropriate link. A mold with a diameter of 20-22 cm is suitable.

Step 8

Step 8
Wash the plums and dry them. Cut the plums in half and remove the pits. Fruits can be cut into halves or quarters depending on size. My plums are a bit large, so I cut them into quarters.

Step 9

Step 9
Place the prepared plums on top, pressing them lightly into the dough. You can place the fruit skin side up, which will make the top of the pie more moist.

Step 10

Step 10
Sprinkle the top of the pie with cinnamon sugar. You can take cinnamon to taste.

Step 11

Step 11
Bake the plum pie in an oven preheated to 180 C for about 30-35 minutes until golden brown. Check readiness with a wooden skewer. It should come out dry from the middle of the cake. The baking time and mode may be different, as they depend on the operating characteristics of the oven. Be sure to take this into account. Read more about this in a separate article, link at the end of the recipe.

Step 12

Step 12
Cut the plum pie into pieces and serve. Bon appetit!

Additional rubrics

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