My friend Dede brought this cake to “Le Matte’s” picnic on Monday and it takes first prize for being easy to make and delicious at the same time. Who doesn’t like that? When I took a bite, I knew it was familiar in taste. After Dede sent me the recipe, I realized it’s the same cake I’ve been making for years from a recipe from father’s wife Rose gave me and the one that Marion Burros made famous through the New York Times. It really is a great one to add to your repertoire. It goes together in a snap and you can add any kind of fruit you want. I originally had it with Italian prune plums, and I still think they’re the best fruit for this cake. They’re not in season right now, so try it with other fruits – anything from peaches (which is what Dede used on Monday) to apples to cherries to figs would work.
This cake has a really buttery, moist, tender crumb that’s hard to beat, which is one of the reasons it’s my go-to recipe whenever I want a cake that’s reliably wonderful and quick to make. The recipe calls for a 9 inch pan, but I’ve made this for Le Matte on other occasions in a larger tart pan. If you do that, just take the recipe and cut it in half, then add the halved ingredients to the original recipe. I’ve also baked it, let it cool and put it in the freezer wrapped it aluminum foil. Reheat it in the foil. If you serve it warm from the oven, the cake will disappear quicker than you can say “buonissima” and you’ll have everyone asking for the recipe.
Plum or Peach Cake
Preheat oven to 350 degrees
Grease and flour 9" pan (I use spring form)
Prewash 6 – 8 - 10 plums and or peaches
(obviously, the smaller the fruit, the more you will want--large fruit can be quartered)
Cream together:
l cup plus 1 T (divided) sugar
1/2 cup butter, softened
Mix in 2 eggs
Sift together:
l C flour
1 t baking powder
pinch salt
Beat well
Spoon batter into pan
Half or quarter fruit and arrange on top of batter in interesting pattern...I have added berries
Sprinkle 1 T sugar and some cinnamon over fruit
Bake for one hour at 350 degrees.
Serve plain or with whipped cream (flavored with peach brandy, optional) or warm with ice cream.
My mother makes a similar cake with apricots. Delicious!
ReplyDeletehow long to bake it?
ReplyDeleteSorry I just added the baking time to an addendum on the post - It's one hour.
ReplyDeleteSimple yet absolutely delicious. I love how it isn't slathered in loads of frosting. It is perfect.
ReplyDeleteLooks like a really nice summer cake to make when fresh fruit is plentiful.
ReplyDeletePlease keep the "Le Matte's" recipes coming! They are the best of the best!
Delicious cake! Sounds wonderful with plums or peaches!
ReplyDeleteYUM! What more needs to be said. It looks awesome.
ReplyDeleteI would love a piece with coffee this morning.
ReplyDeleteIt looks so crumbly and moist! I use to have an Italian plum tree that my aunt gave me years ago, it never did too well here in my area, sometimes the fruit would bloom, but the birds always got a hold of them and had a feast! Can't wait to try this Linda!
ReplyDeleteOh how LOVELY! It looks so moist and delicious with the fruit...beautiful and so appropriate for the season!
ReplyDeleteA delightful cake! It looks wonderful
ReplyDeleteCheers,
Rosa
How delicious, I wish I have a slice right now.
ReplyDeleteMy mouth is watering-I love anything with peaches and will try it as soon as I get my hands on some at the farmers' market.
ReplyDeleteAs Zoe said, apricots would work here (and now). Any stone fruit with a little firmness and this a a wonderful dessert or pairing with coffee.
ReplyDelete