This simply divine plum cake, with or without streusel, is a sublime cake for any occasion. And it’s in the oven in 15 minutes!
1 c sugar
1/2 c unsalted butter, softened
1 t vanilla
1 c unbleached flour
1 t baking powder (even at high altitude)
1/4 t salt
4 –6 Purple Plums (somewhat ripe preferred), halved and pitted
Vanilla Ice cream or Whipped cream for serving, optional
1 c flour
1/2 c sugar
1/2 c butter
Preheat oven to 350.
Grease an 8, 9 or 10″ spring form pan. I always cover the outside with foil, in case of leakage, though I had none with this cake.
Cream sugar and butter in a bowl until light colored and fluffy, about three minutes.
Beat in eggs and vanilla.
Stir in flour, baking powder and salt. Spoon into prepared pan and level.
Place plum halves on top of batter.
Make streusel if you want it, but this is up to you. Sprinkle batter with sugar or streusel. This is up to you. If you want to stop here and not use the streusel, just sprinkle with sugar and cinnamon if you like. And then bake.
To make streusel:
Use softened butter, flour and sugar. Using a pastry blender, cut butter into flour. Clump the mixture together with your fingers to make clumpy streusel. Sprinkle between plums and bake as directed.
Bake at 350 for about 1 hour. Let cool to room temperature and remove sides of spring form. Serve with whipped cream or ice cream if you like,
Thanks Marian Burros and The New York Times
Keywords: Plum Cake, Plum Torte, Plum Cake Recipe, German Plum Cake