Original Recipe from NYT by Marian Burros. This recipe was shared on our CSA Slack, by member Diego, and mentioned on the other side of this newsletter.
1 cup All-Purpose Flour
1 tsp Baking Powder
Large pinch of Salt
1 cup granulated Sugar, plus 1 to 2 TB (depending on sweetness of plums)
1/2 cup (8 TB) unsalted Butter, softened
2 large Eggs
12 smallish Plums, halved, and pitted - this is tricky with our plums as they do not pit easily, so I am trying to cut as much off of the pit as possible
2 tsp fresh Lemon Juice
1 tsp 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 an uncreased 9” springform panand 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. Bak until cake is golden and a toothpick inserted into a center part of the cake coms out free of batter, about 45 to 59 minutes. Cool on rack. Once cool, leave it covered at room temperature overnight as this cake is e even better on the second d day, when those plum juices further release into the cake around it.