Well… Looks like something got into this cake before I could take a picture of it. I can’t blame anyone, because imagine this. Plum cake topped with vanilla ice cream? It’s too hard to resist. I wish I had more left actually, because my mouth is watering just thinking about it.
The downsides of this? I clearly didn’t sprinkle the sugar/cinnamon mixture on top of it very evenly. I actually had forgot. And then tried to do it while the cake was in the oven. That wasn’t my best baking moment.
“I was getting full, but, wait, there was dessert: szilvás pite, a sheet cake dotted with fresh plums that we chased with strong black coffee . . . I make szilvás pite, reveling in the way the tart, juicy ripe plums from the market meld with the tender sheet cake.”
My plums sunk, perhaps I should have used a bigger baking dish to make it less thick? But I really liked the density of the cake. Despite the sunk plums, the taste was so perfect. Not too sweet, but the taste of the plums made it divine. And my plums were fresh from the farmers’ market. Even better.
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup sugar, plus 1 tbsp sugar separated
1/2 cup Greek yogurt
2 tbsp vegetable oil
1/2 tsp almond extract
4 ripe plums, halved and pitted
1/8 tsp ground cinnamon
- Heat oven to 375. Grease a round cake tin and set aside.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl whisk together 1 cup of sugar and the egg. Then mix in the yogurt, vegetable oil, and almond extract.
- Slowly combine the dry mixture to the wet mixture. Mix with a wooden spoon, making sure that the batter is thoroughly mixed.
- Pour the batter into your tin. Arrange the plums, cut side down, over the cake batter.
- Combine the sugar and cinnamon in a small bowl. Sprinkle over the cake batter.
- Bake for 50 minutes. Remove from the oven and let cool before serving.