I’ve been making this “plum cake” for over twenty years!
It’s a favorite for kicking off the Fall season in New England and almost any fruit can be used for the cake. I was a little surprised to find fresh prune plums at the local Stop and Shop but am glad to have them in this cake!
Please note that you don’t need a fancy pan and that the batter doesn’t need a lot of room either. I usually make it in this fluted pan which is only about 8 inches in diameter. It’s lovely with fresh peaches lined up on the top, or apples (Cortlands) as well. Turbinado sugar gives it a little more crunch, and plain vanilla ice cream is lovely served with it. – usually warm the sliced cake a little in the microwave before serving.
Happy Fall! and the Patriots won today! YAY!!
Here’s the link to the recipe: https://cooking.nytimes.com/recipes/3783-original-plum-torte