Ruth Reichl, a celebrity American food writer, modified the iconic, much-loved, popular 1983 Marian Burros’ Plum Torte published in the New York Times – and she baked the perfect plum cake! I use prune plums – tart and sweetish.
½ cup unsalted butter, softened
½ cup granulated sugar
2 eggs, at room temperature
½ tsp vanilla
Zest of 1 lemon
1½ cups all-purpose flour
1 tsp baking powder
½ tsp each: baking soda and salt
¾ cup buttermilk or plain yogurt
1 lb/500 g plums (12 large or 20 prune plums), pitted and halved lengthwise
¼ cup packed brown sugar
Preheat oven to 350F.
Butter bottom and sides of 9-inch/23 cm springform pan. Line bottom of pan with parchment paper. Butter parchment paper and dust the whole pan with flour.
In stand mixer, cream butter with granulated sugar until light and fluffy, about 5 minutes. Beat in eggs one at a time, beating thoroughly after each addition. Beat in vanilla and lemon zest.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with buttermilk, making two additions of flour mixture and one of buttermilk, beating on low speed just until combined after each addition.
Spoon half of the batter into prepared pan; level the top. Place half of the plums on top of batter, cut side down; sprinkle with half of the brown sugar. Spoon remaining batter evenly over plums. Place remaining plums over batter, cut side up; sprinkle with remaining brown sugar.
Bake in centre of oven for about 50 minutes or until toothpick inserted in the middle of cake comes out clean.
Cool on rack for 10 minutes. Run butter knife around edge of cake and remove side of pan. Slide cake onto rack to cool. Serve warm or at room temperature.
Makes about 8 servings.