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In New Jersey, it has finally taken a turn towards steady autumn weather. The farmers markets are filling up with root vegetables and fall fruits. I did spot a few farmers who still had Italian plums so I grabbed a handful and made one of my all-time favorite cakes. It’s the easiest recipe and you can easily swap out the plums for other fruits in season.
Ingredients
½ cup unsalted butter
1 cup sugar
2 eggs
½ teaspoon vanilla
2 cups sifted, unbleached flour
1 teaspoon baking powder
⅛ teaspoon salt
12 Italian or purple plums, halved and pitted
2 tablespoon sugar
½ teaspoon cinnamon
Directions
Preheat oven to 350 degrees.
Cream butter and sugar together. Add eggs and vanilla and beat well. Stir in flour, baking powder, and salt and mix only to combine. Spoon into a greased 9” springform and place plums, skin side up, on top.
Combine sugar and cinnamon and sprinkle evenly over the batter. Bake for 1 hour or until the crust is golden and tester comes out clean.
Serves 8
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This is a Bon Appetit recipe I first had on the Vineyard over the summer of 2001. Coleslaw is something I can generally take or leave, however, this recipe was a standout and I end up pulling it out every summer, often for the 4th of July.
While savory tarts are standard fare in French pastry shops, at the time it seemed foreign and sophisticated to me. The truth is, there is nothing fancy about it.
Svetlana Varney
November 16, 2017
Dear Alice,
Thank you so much for sharing this recipe! I was just talking to my friends about fall recipes and wondered why no one ever made a plum pie. Must admit, I’m so tired of a traditional apple pie. You must’ve heard me. Thank you! I’m looking forward to start a new tradition.
Warmest regards,
Svetlana