On the tables of many housewives around the world in the fall, a cake with plums and cinnamon reigns. Why it is so popular and where it came from, we will tell in this article, passing along the classic recipe and looking at several variations.
So, the New York Times
plum pie from us is for you!
A bit of history
As the name implies, the appearance of the pie was not without the intervention of the famous American newspaper. It turns out that starting in 1983, the New York Times published a recipe for this fruit baking. Of course, not on their own initiative - the newspaper editorial office was littered with letters demanding the return of the recipe. And so for 12 years. As a result, the editor of the cooking section could not stand it and told readers that this year (1995) would be the last, and if they want to constantly bake refreshments according to the recipe, then let them cut it out and hang it on their refrigerator.
Why is this plum cake from the New York Times so good? We will provide the culinary recipe below, and you prepare and draw conclusions on the topic of the justification of the hype. Although, we admit honestly and say right away - it's worth it, yes.
We will also show and tell what to do for those who do not like plums (or want variety), after which we will give an improved, easier, but no less tasty baking recipe.
Plum pie from the New York Times. Recipe
There he is! For a treat, take:
- salt - 1 pinch;
- sugar (1) - 400 grams;
- sugar (2) - 2 tbsp. spoons;
- dark plum - 24 pieces;
- flour - 500 grams;
- eggs - 4 pieces;
- butter - 240 grams;
- baking powder - 2 tsp;
- cinnamon - 2 teaspoons without a hill;
- vanillin - 1 sachet.
How to cook
Baking from this number of products turns out a lot! But we recommend that you donβt save money and make plum pie from the New York Times on this scale. You can always freeze the excess, and then warm it up in the microwave - the treat will taste like fresh.
- Cover the bottom of the mold with a diameter of 28-30 cm with baking paper.
- Preheat the oven to 175 o C.
- Rinse the plums, dry and cut in half, removing the stone.
- Beat butter with sugar (1) and salt until fluffy.
- Without stopping to beat, add eggs one at a time.
- In parts, sift flour with baking powder into the dough, each time mixing well until smooth.
- Put the resulting dough into a form, flatten.
- Put plums on the dough with the slice down, without pressing it - in the process of baking, the dough itself will rise around the fruit.
- Mix cinnamon with sugar (2) and sprinkle generously on the surface of the cake.
- Bake the cake for 50 minutes. Check for readiness by piercing it with a toothpick - it should come out dry.
- Remove the plum cake from the New York Times from the oven and let it cool completely.
Educational program
In order to make the cake a success, we recommend that you consider the following points:
- All products for the test should be the same temperature. To do this, put them out of the refrigerator an hour before cooking;
- do not reduce the amount of sugar in the recipe. Yes, it may seem that it is too much, but it must be understood that plums become more acidic during heat treatment. 400 grams of sugar maintain a balance of tastes;
- Do not increase the temperature at which the cake is cooked, even if you are in a hurry. It has enough moisture from the fruit, so more heat will cause the baking to be excessively reddened on top, remaining inside baked and nasty.
Legendary plum pie in a new way
Want something easier? And make such a variation of the pie. We replaced the oil with fat cream (33% versus 82%) and added brown sugar for greater caramel:
- large eggs - 3 pieces;
- flour - 250 grams;
- salt - a pinch;
- cream with a fat content of at least 33% - 350 grams;
- sugar - 200 grams;
- baking powder - 2 tsp;
- dark plum - 24 pieces;
- cinnamon - 2 tsp;
- vanillin - 1 sachet;
- brown sugar - 2 tbsp. spoons.
Cooking
This New York Times plum cake is being prepared in a new way:
- Cover the baking dish with a diameter of 28 cm with baking paper.
- Preheat the oven to 170 Β° C.
- Rinse the plums, dry and cut in half, removing the stone.
- Whip the cream until a solid peak and put in the refrigerator for a while.
- Sift flour mixed with baking powder through a sieve.
- Separate the whites and yolks.
- Beat the whites with a pinch of salt until soft peaks.
- Without stopping whipping, add sugar until the proteins become elastic in shape.
- Also whisking, add one yolk and vanillin. You will get a thick mass of pale yellow.
- Stir in whipped cream into the egg mass, carefully kneading with a spatula from the bottom up, so that the dough does not fall. This is very important, because otherwise the plum cake (photo) will not be soft and airy enough.
- In two stages, add flour with baking powder to the dough, continuing to knead from bottom to top until smooth.
- Pour the dough evenly into the prepared dish.
- Lay the drain halves on top with the cut down.
- Mix cinnamon with brown sugar, sprinkle abundantly on the surface of the cake.
- The oven is the same as the original. Serve by cooling completely.
Just a delicious plum pie. Recipe step by step
Yes, it is far from the topic of the article, but, believe me, a cozy yeast cake is also good for a cold autumn:
- milk - 125 grams;
- dry yeast - 4 grams;
- egg - 1 piece;
- vanillin - 1 sachet;
- soft butter - 40 grams;
- sugar - 40 grams;
- salt - a large pinch;
- flour - 300 grams;
- plums - 500 grams;
- brown sugar - 6 tbsp. spoons;
- semolina - 3 tbsp. spoons;
- white chocolate (finely chopped) - 60 grams;
- cinnamon - 1 teaspoon;
- yolk - 1 piece;
- cold water - 2 tbsp. spoons.
Cooking
This is a delicious plum pie!
For the dough, warm the milk, add sugar, salt, yeast, egg to it, mix thoroughly.
Pour the sifted flour and knead until smooth.
Add soft butter and mix again. The dough will turn out soft and elastic.
Put it in a bowl, cover with a kitchen towel and leave it in a warm place for an hour. During this time, the dough will increase by 2 times.
Combine brown sugar, cinnamon and semolina until smooth.
Preheat the oven to 180 o C.
Cover a shape with a diameter of 30 cm with baking paper so that the edges hang down. Pulling them, you can easily pull out the finished cake.
Wash the plums, dry and divide each fruit into 4 parts (if the fruits are large, then into 6 parts).
Divide the dough into 2 parts - 2/3 and 1/3 of the total.
Roll out most of the dough and put it into a mold, forming sides.
Sprinkle the dough with half the cinnamon mixture.
Put slices of plums on top.
Sprinkle the plums with white chocolate and the remaining cinnamon mixture.
Roll out the rest of the dough, cut into strips of the same width and lay on the cake with a wire rack.
Cover the cake with a dishcloth and leave it for 20 minutes in a warm place so that it rises.
Mix the yolk with cold water and grease the cake with this mixture.
Put the mold in the oven and bake for half an hour until a beautiful ruddy color.
Let cool in shape until warm, then pull out and cool completely on the wire rack, again covering with a towel.
The same cake. Stuffing Options
The plum pie from the New York Times has a delicious pastry. You can use it separately from plums and cinnamon in baking, supplementing with the following product combinations:
- peaches (nectarines) 3 pieces, sliced, plus 200 grams of raspberries;
- 3 apples, slightly stewed with raisins and butter;
- blueberries (blueberries) 300 grams per dough, zest from 1 lemon - into the dough;
- 3 tbsp. tablespoons of coconut flakes in the dough, a can of canned pineapples - in the dough;
- replace 3 tbsp. tablespoons of flour for a similar amount of cocoa and lay on top of the dough 300 grams of cherries;
- zest of 1 orange in the dough, slices of 2 peeled oranges - in the dough;
- 80 grams of chopped bitter chocolate and 10 shredded sheets of fresh mint in the dough.