Plum Cake from the New York Times - American recipe for delicious baked goods from plums

In the American kitchen, a lot of dishes that have gained popularity outside their home country. However, there are some that were very significant some time ago, and today they have been undeservedly forgotten. Recipe for plum cake, posted by the editor of the New York Times weekly for 12 years, is one of them.

How to cook plum pie from the New York Times

The history of this baking starts in the middle of the 20th century, when the culinary section of a famous American newspaper first suggested to housewives to try to make a simple pie with actual plums at the time. The author of the idea was Lois Levin, whose recipe was so popular with American women that requests to print it were again poured into the New York Times one by one. Outwardly, the pie is like a simple fruitcake, to someone it looks like a charlotte. However, although there is no clear innovation on the part of the author, there is no doubt about the taste of baking.

The open plum pie from the New York Times distinguishes the following nuances:

• The oven temperature should be 175 degrees, the convection is turned off.
• American measure - a cup, is about 16 tablespoons without a slide or 237 ml. You can use a faceted glass, picking up a dry ingredient with a top.
• The recipe from the newspaper can scare some hosts with the amount of sugar, but this is due to the peculiarity of the sinks: when heat treated, even sweet varieties acquire sourness.
• The most delicious plums for baking - small dark, so-called. Italian. Well suited varieties related to the Hungarian. The alternative is prunes.
• The original recipe from the New York Times perfectly adapts to the multivark - baking turns out to be as lush as in the oven.
• You can use a frozen plum, but it is then mixed into the dough.

Original plum pie from the newspaper "New York Times"

Trying to cook according to the original recipe, you will be surprised what tasty bakery comes from familiar and simple products. The essential plus of this plum pie and is that it is always incredibly lush and delicate. A set of ingredients, according to the New York Times, is:

• margarine - 113 g;
• eggs of size M( about 61 grams in weight) - 2 pcs.;
• vanillin - a pinch;
• brown sugar( for crust);
• cinnamon - 1 teaspoon;
• granulated sugar - 3/4 cup;
• cup of flour;
• baking powder - 1 teaspoon;
• salt;
• halves of plums - 24 pcs.

Principle of cooking a delicious pie:

1. Set the oven to warm up.
2. Mild margarine whisk with white sugar, add alternately the remaining dry ingredients, excluding flour.
3. Continuing to work as a mixer, enter the eggs.
4. Spoon the sifted flour into the spoon. The finished dough is homogeneous and dense.
5. Pour it into the mold. From the top, distribute the halves of the drains so that the cut point looks down. You do not need to press them!
6. Brown sugar combine with ground cinnamon, sprinkle this mixture with pie. Send the bake to the middle shelf. Approximate time - 45-50 minutes. The larva must leave the center dry.

New York Times plum pie in the

multivark This recipe is almost identical to the original, except that a number of ingredients are recalculated according to the more familiar measures for Russian culinary books. Margarine is replaced with butter 82.5% fat, and vanillin - vanilla sugar. The cake can also be baked in a pressure cooker using the same Baking mode. The cooking time does not change.

Composition:

• butter - 120 g;
• flour - 270 g;
• eggs high.cat.- 2 pieces;
• granulated sugar( reed) - 200 g;
• baking powder - 1 teaspoon;
• plums - 15 pieces;
• vanilla sugar - 1 teaspoon;
• cinnamon with sugar - 2 tbsp.spoons.

Delicious plum cake from the New York Times newspaper in a multi-bake oven is baked as follows:

1. Remove oil from the refrigerator in advance.
2. Eggs beat up, sprinkle with a trickle sugar - normal and vanilla.
3. Add oil, run the mixer for 2 minutes.
4. Add the flour with baking powder, whisking the dough.
5. Treat the bowl of multivark oil, sprinkle with flour.
6. Pour out the dough, top out the plums. Above them is a layer of cinnamon with sugar.
7. Cooking on the "Baking" hour. Remove to cool.

New York Times cake in a new way

The popularity of the recipe has spawned many modifications, up to the flip-flops, far from the original. If you want to try something as delicious as a classic pie from the New York Times, but with a twist, caramelize plums or even mix them with apples. A particularly important nuance is that the fruits for this must be immature, otherwise they will turn into mashed potatoes.

Ingredients:

• flour - 325 g;
• eggs - 3 pieces;
• butter( fresh) - 150 g;
• granulated sugar - 130 g( and 50 g for caramel);
• vanillin;
• baking powder - 1/2 st.spoons;
• plums - 400 g;
• cinnamon.

Plum pie is prepared this way:

1. Beat eggs, add butter. Carefully insert sugar, mix.
2. Sprinkle the flour connected with the baking powder and vanillin. Knead a thick but soft dough.
3. Plums cut into slices, put together in a frying pan, pour brown sugar. At low power, cover the lid, cook until the appearance of juice.
4. Remove the lid, cook until caramel is in place of the syrup. Remove from the plate.
5. Fill the form with a test, send it to bake for 18-20 minutes. The temperature is 180 degrees.
6. Spread the plums with caramel over the cake-based pie, bake for another half hour at the same temperature.
7. Sprinkle with cinnamon before serving.

Video: plum pie prescription "New York Times"