Name: The N.Y. Times Plum Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 cup all-purpose flour; 1 teaspoon vanilla extract; 3/4 cup sugar; 2 eggs; 1/2 cup unsalted butter, softened; pinch kosher salt; 1 teaspoon baking powder; 5 or 6 ripe plums, pitted and halved, or 12 small, ripe Italian plums; 1/2 teaspoon cinnamon

Plum Cake

What are the main ingredients needed to make Plum Cake?

What is the best way to prepare the plums for Plum Cake?

What are some common techniques used to make Plum Cake?

Can I substitute any of the ingredients in Plum Cake to make it more healthy or to fit my dietary preferences?

What should I do if the batter is too thick or too thin?

What are some common mistakes to avoid when making Plum Cake?

How should I store Plum Cake leftovers, and how long will they last?

One of New York Times's most popular recipes ever -- a sweet, perfect plum cake recipe, originally from Marian Burros, now adapted for your oven.

Milk

Eggs

Wheat

Vegetarian

Gluten Free

Lactose Free

Flour & Meal

gram

all purpose flour

Extracts

milliliter

vanilla extract

Sugars & Sweeteners

sugar

eggs

Butter & Margarine

unsalted butter

Seasonings

Coarse Salt

Rising Agents

baking powder

Fresh Fruit

plum

ground cinnamon

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Vitamins

Lutein+zeaxanthin

Dietary Folate Equivalents

Folic Acid (B9)

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin K

Lycopene

Water

Carbohydrates

Protein

Vitamin C

Trans fatty acids

Dietary Fiber

Sugar

Vitamin D

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

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Spiced Plum Upside Down Cake

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Fresh Plum Cake

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Plum cake recipe

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