New York Times plum legend legend: the very recipe
'10.09.2017'
ForumDaily Woman
The first recipe for this pie was published by Marian Burros in 1983 year. From then until the 1989, every September, the newspaper team New York Times I received hundreds of letters from readers asking them to print it again and again, until the entire editorial board was tired of it. We publish the same version of the recipe.
Publishing the recipe for the last time, the publication chose a large font and placed it in a thick frame so that the hostess could cut it out and put it on the refrigerator. It did not help: the flow of letters did not stop. On the website of the modern edition, the original recipe is indicated, with a note that in 1983, it contained a cup of sugar in 1, whereas in 1989 this amount was reduced to 1989. Both options - below.
Ingredients:
- ¾ to 1 cups of sugar
- ½ cup of softened unsalted butter
- 1 cup sifted unbleached flour (you can use regular)
- 1 teaspoon baking powder
- A pinch of salt to taste
- 2 eggs
- 24 halves of purple plums ("Hungarian", "prunes" or Italian Plums - as in the photo below)
- Sugar, lemon juice and cinnamon topping
Preparation:
- Preheat oven to 350 degrees Fahrenheit (or 175 Celsius).
- Beat the sugar and butter with a mixer or blender until the sugar “breaks down” a little.
- Add the sifted flour mixed with baking powder, salt and eggs, whisk well.
- Lubricate the split form with 8-10 inches (20-25 cm) with oil and sprinkle with flour, or spread oiled baking paper on the bottom and walls.
- Spoon the dough into the form.
- On top, place the halves of the drain with the slices down. Do not press, the dough will rise during baking, appetizingly “flowing” around the plums.
- Lightly sprinkle with sugar mixed with lemon juice, depending on the sweetness of the fruit, as well as a spoon of cinnamon, if you like (you can do without).
- Place in the center of the oven.
- Bake for about an hour - from the middle of the finished cake a match, a toothpick or a splinter comes out dry.
Remove and cool, if desired freeze, wrap with food film already chilled. Serve warm with whipped cream or ice cream. To defrost the cake, heat it in the oven at about 300 degrees Fahrenheit (150 Celsius).
Important nuances:
It is undesirable to put less sugar: plum loses sweetness when baking.
It is undesirable to use margarine instead of butter.
One serving contains 270-280 kilocalories.
