Plum Cobbler Cake
Adapted from Original Plum Torte, originally published in the New York Times
This recipe is one of our new favorites! The texture of the cake is almost biscuit-like - similar to the top of a cobbler without the soggy bottom. Consider topping it with pecans or sliced almonds.
We reduced the sugar in this recipe (using the lesser ¾ cup from the recommended ¾ to 1 cup sugar) and skipped the sugary topping from the original recipe – opting instead to maintain a crispy, chewy edge.
In the image shown, we mini versions of this cake using 5" spring form pans and a loaf pan with a parchment sling. Next, we’ll try this recipe with peaches and apples – especially this fall when we can get local and in-season fruit! It keeps well for 2-3 days on the counter wrapped in plastic or other food wrap, or for several months in the freezer.
1 hour, 15 minutes
Yield: 8 servings
3/4 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
3-6 plums, cut into eighths (or quarters if small)
pecans or sliced almonds for topping (optional)
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 Place the plum slices on top of the batter.
- Bake approximately 1 hour. Remove and cool, refrigerate or freeze if desired. Serve at room temperature.