Plums have such a short season, but I do love them–especially the gorgeous colors. I bought some organic purple plums at Costco last week. I made this cake over the weekend–a double batch–one for us and one for the freezer. I had about 7 plums left that really needed to be used, so I am making it again today. I don’t want to represent that this is my recipe–it was published by the NYT in the 80’s–every single year.
Ingredients:
3/4 cup sugar
1/2 cup softened unsalted butter
1 cup all purpose flour, sifted
1 tsp baking powder
Pinch of salt
2 eggs
12 purple plums, halved and pitted, peel on
Sugar, lemon juice, and cinnamon for topping
Heat oven to 350 degrees.
Prepare plums–mine were so ripe that the skins slipped off of them–but you don’t need to remove the skins for this recipe.
Cream the sugar and butter in a bowl.
Add flour, eggs, baking powder, and salt and beat well.
Spread the batter (it will be very thick) in a well sprayed 8, 9, or 10″ springform pan (smaller works better). The layer will be quite thin.
Arrange the plums skin side up on top of the batter.
Sprinkle with lemon juice, sugar, and cinnamon–a small amount of each.
Place cake in the preheated oven and bake for 20 to 25 minutes. (I had to let this bake for 45 to 50 minutes before the cake was set because of all the juice from the plums.)
Let cool to room temperature or refrigerate to serve. This isn’t the prettiest cake I have ever made, but it’s so delicious, and looks better if the plums are firmer with the skins left on.
This cake is so quick to put together and is delicious warm or cold. A great recipe to have in your arsenal when you need a last minute dessert.
Cathy At Home on the River 
Zwetchenkuche!
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It’s an UGLY cake, but it really is so good. I thought plum was pflaume, or something like that. I only know a tiny bit of German, and they like to change words depending on what state it’s in.
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