Sunday, September 28, 2014

sweet plum cake

i'm back at it with a new late summer // early fall
cake to use up all the delectable fruit that is in
season. last week i welcomed fall with our pear
cake, and this week i had a surplus of amazing
plums ... so i finally made the famous new york
times plum cake! it will become a favorite really
fast. it's beautiful, unique, decadent, and perfect
for a dinner party or just a casual night. and, it's
so simple to put together. this recipe is actually
pretty well-known, and i've read about it in a 
few cookbooks and food blogs. smitten kitchen
posted it most recently, and i had to make it.

it was very first published in the new york times
{my favorite paper} over 30 years ago and continued
to publish every year during plum season for ten years.
when the food editors announced it was time to stop
running it, everyone saved it//laminated it// cut it out
to keep this treasured recipe. just from this history, i
knew that this was a special cake before even making it.

step one: pick up some sweet plums
(or pluots if you have them :)
i did a little bit of a combo here.
next, mix up the batter:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder 
  • generous pinch of salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 12 plums, halved and pitted
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon ground cinnamon 
  • 1 to 2 tablespoon sugar for sprinkling

preheat your oven to 350°F. whisk together flour, baking powder and salt in a mixing bowl. in another bowl, cream butter + sugar together with a mixer until fluffy and light in color. add in the eggs one at a time and scrape down the bowl, then add the dry ingredients -- mixing until just combined.

spoon batter into a 9-inch pan and smooth the top. arrange the plums, skin side up, all over the batter, covering it. sprinkle the top with lemon juice, then cinnamon, then remaining sugar.

bake until the cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes. cool on a rack.

once it's cool, if you can stand it, leave it covered at room temperature overnight. **this cake is 1000000 times better the next day, as the plum juices release more into the cake and it becomes more flavorful & moist. worth the wait!!

be ready to add this to your 
end-of-september staples!



  1. I have never heard of plum cake, but I will DEFINITELY have to give it a try now! YUM!

    1. i know, i hadn't either! but i had so many plums and thought there must be an amazing one out there....after lots of searching i found this best one!! let me know if you make it! xoxoxoxo

  2. This looks SO good, and it's different from most of the typical desserts I make! Thanks for sharing, I'll have to try this!

    1. yes it's a refreshing break from all the normal desserts i make! hope you try it! xo

  3. This blows my mind that you can put full on halved plums in there! Its like a cobler. YUM!

  4. This looks absolutely delicious! And oh so beautiful!

  5. I have to make this. It is so pretty looking, but also seems delicious. Let's make it when you come.


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