This cake converted a non-believer. Someone who, before tasting this cake, did not see the beauty in a kitchen counter top cake with a crumbly knife perched casually, innocently nearby.
I hadn’t planned to make this cake, but I couldn’t pass by the plums at the market. Nearly overripe stone fruit usually means I’m making this, a tried and true classic. But that day I wanted something simple and pure, something straightforward. No oil, I wanted butter. No spices. Something to sit on the counter next to a knife, something to warm a cool summer day, something to convert a non-believer.
Now, I’m planning to make this cake the first chance I get. The next cool summer day, or the next time I see plums at the market. Or the next time someone can’t see the beauty of a cake on the counter with a knife perched innocently nearby.
Serves 6 – 8. Adapted from a recipe at Food 52. Serve with plain yogurt at breakfast or tea, or vanilla ice cream/unsweetened whipped cream for dessert. For more simple cakes with fruit, see here, here, here, here, here and here.
- 1 cup flour
- 1 teaspoon baking powder
- 3/4 cup sugar
- 1/2 cup (115 grams) butter , softened
- 2 eggs
- 10 to 12 Italian prune plums , pitted and halved lengthwise
- 1 tablespoon brown sugar (optional)
Heat the oven to 350F/180C. Generously butter a 8- or 9-inch spring form pan.