The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
I don’t remember if we made this the first time because we had plums, or if we bought plums to make it. But I can definitely tell you the second time, we definitely bought plums to make it.
I had another recipe for this week, but I was hoping to get this one out before the plums were completely done for the season!
I’m kind of ambivalent towards plums. I’ve got nothing against them, but I don’t usually feel like sitting down and just eating a plum, you know? HOWEVER, it turns out that if you put them in a CAKE, that’s a whole different story.
So, this recipe calls for 1 tablespoon of cinnamon, which is sort of an unprecedented amount of cinnamon. You may think that’s a typo, and it is. Kind of. From Smitten Kitchen:
I received a note from Amanda Hesser over the weekend giving me a heads-up that the 1 tablespoon listed in the Essential New York Times Cookbook was actually a typo, and should have been 1 teaspoon. In fact, the very original version in the Times had 1 tablespoon too, but all of the future ones had only 1 teaspoon, suggesting that it had been a typo there too.
Having made the 1 tablespoon version (repeatedly), I can tell you that I wouldn’t have it any other way. It is a lot of cinnamon, and I wouldn’t have thought cinnamon + plums = magic, but in fact, cinnamon + plums = magic.
I feel like this is a fancy-pants dessert that you could impress with at a party, and yet it is so delicious and easy to make, so you won’t mind just making it for yourself at home.
It is also the only dessert I know where you can literally PUT IN YOUR THUMB AND PULL OUT A PLUM. That’s got to count for something.
Recipe from Smitten Kitchen:
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- Large pinch of salt
- 1 cup granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 12 smallish plums (Italian purple if you can get them), halved and pitted
- 2 teaspoons fresh lemon juice
- 1 tablespoon ground cinnamon
- Heat oven to 350°F.
- Sift or whisk together flour, baking powder and salt in a medium bowl.
- In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.
- Spoon batter into a greased, 9-inch springform 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 cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.
- Leave it covered at room temperature overnight.