Denesse Willey’s Fresh Plum Cake

By Mark Bittman

Published October 13, 2012

  • Lars Klove for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
4(115)
Comments
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Ingredients

  • 1 cup all-purpose flour

  • 1 cup whole-wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon table salt

  • ¾ cup granulated sugar

  • 12 tablespoons cold butter

  • 2 eggs

  • 2 teaspoons vanilla

  • About 6 ounces milk

  • 5 to 6 plums, sliced

  • ½ cup old-fashioned oatmeal

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cardamom

Ingredient Substitution Guide
Nutritional analysis per serving

35 grams carbs; 59 milligrams cholesterol; 271 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 2 grams fiber; 176 milligrams sodium; 5 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees. Lightly grease an 9-inch-by 13-inch baking pan. In the bowl of a food processor, combine flours, baking powder, salt and ¼ cup sugar. Add 6 tablespoons cold butter and pulse until it is the consistency of corn meal. In a measuring cup, beat together the eggs and vanilla; add enough milk to make 1 cup. With the processor running, pour in milk mixture; a soft sticky dough will form. Scrape the dough into the pan, and with a greased spatula press the dough to cover the bottom of the pan. Press in the fruit, skin side down until it uniformly covers the dough. (Distribute the dough more evenly by pushing it with the fruit sections.) Sprinkle oatmeal over all. Distribute ½ cup sugar over the oatmeal. Sprinkle on spices. Dot with remaining 6 tablespoons cold butter.

  2. Step 2

    Bake about 25 minutes. Serve warm (but not hot) with ice cream for dessert. Refrigerate leftovers for breakfast.

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Ratings

4 out of 5
115 user ratings
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Comments

Karen

I love plum cake. This is a good base. Non-American cooks might want to pull back the sugar a little. I do wish, Sam, if you're going to market NYT cooking in other nations, that you'd give us Celsius and cm and gram equivalents of Farenheit, inches and ounces.

onetryonly

Disappointed. It was too dry. It is more like a coffee cake. Try the NYT Original Plum Torte by Marian Burros. It is excellent.

Alice Lake

Any suggestions for GF replacement for the whole wheat flour?

Nola

12 tablespoons of butter = 170g. I put 2/3 in the batter and 1/2 on top (as opposed to the 50/50 ratio above). 6 ounces milk = 170ml. The directions don't mention how many slices per plum. I sliced the plums in half and removed the pits.

Nola

Oops. I meant "I put 2/3 in the batter and 1/3 on top (as opposed to the 50/50 ratio above)." Apologies.

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