The Marian Full Movie Download In Italian
Harold Yengo
In a large bowl, beat butter and 1 cup (200 grams) of the sugar together with an electric mixer until fluffy and lighter in color. Add the eggs, one at a time and scraping down the bowl. Sift flour, baking powder, and salt over batter and mix it until just combined.
Spoon batter into prepared cake pan and smooth the top. Arrange the plum tightly in the pan, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.
I made about 50 of these last year when my Italian Prune tree was literally dripping with fruit. I wrapped and froze them. They were even better after being in the freezer for 6 months. One of my all-time favorites! It was so great to be able to pull them out and have them for short notice company.
I have a soft spot in my heart for plum desserts because the first time I ever made a dessert from scratch, it was a plum crumble to use up a hefty crop of plums that I bought. I adore the look of this torte, and I would love to whip one up with the plums that I have right now. It looks as though I have a favorite fruit around this time of the year!
Wow That is lot of testing.After all those trails this is has to be a great recipe. I prefer to eat denser fruit cakes over night in the fridge because it seams to make them resemble a English pudding more than cake. Also it means the slicing is lot easier!
Lovely recipe deb.
I just moved to Alsace, where these plums are known as quetsch. I have a twice-weekly famers market exactly five doors down from my flat where I have been loading up on two kilos of quetsch every three and a half days.
Goodness! Just saw your comment and laughed because I just came into a half bushel of Italian plums, and Mom and I were just reminiscing about her mother who made plum dumplings in the same way as yours; grandma was from Lithuania, however. I can smell them in my head!
Yes! I have absolutely made this cake before, after getting the recipe AGES ago from a now-defunct blog called, I think, What We Ate. Definitely one of the best cakes ever! You have to love all the melty plum pockets everywhere.
This post could not have come at a better time. I currently have a big buket of Italian plums frozen in my freezer and was scratching my head wondering what to do with them. Do you think this would work with frozen plums? or would it be mushy?
When I had been married just a couple of years, I had worked out an assembly-line process for making many tortes and putting them in the freezer. A friend who loved the tortes said that in exchange for two she would let me store as many as I wanted in her freezer. A week later she went on vacation for two weeks and her mother stayed with her children. When she returned, my friend called and asked:
I have been making this cake since long before the NYTimes issued its edict. Always great for company, everyone thinks it is so elegant I rarely confess how easy it is (I can have in in the oven in literally 15 minutes). Vanilla ice cream goes great . . . homemade if my husband is in the mood to make it. My teenage sons now hope for leftovers for breakfast (as if . . .)
Leaving it overnight would make it perfect for breakfast, which is always when I want to eat my sweets anyway. Add on the fact that I LOVE plums, and it means I will definitely be making this very soon.
This cake looks gorgeous. I love fruit cakes and have never yet had the pleasure of trying one with plums, and after reading your description of this one I am in no doubt that I am definitely going to have to bake it. Thank you for the inspiration.
Every year, I wonder if I can freeze them unbaked, and then bake them from frozen. I have an apple cake that is very similar to this and I assemble it, toss it in the freezer and bake frozen a couple of hours before we want to eat it.
Wow! Looks delicious and easy to prepare. I have never been good at baking, but will definitely try this. Heading to the grocery store for plums.
I also tried your pizza crust recipe. It turned out just great! Thanks.
So many people seem to talk about freezing this recipe-but I find things never taste so good when I them and so i am a little cautious about it-what is the best way to freeze and defrost a cake like this? Thanks
Hey Josh,
There is a lot of juice from the plums, like it almost turns the cake into a pudding, which in my opinion is what makes it so amazing! Plum juice comes out on my toothpick, but not raw batter. Hope that helps!
Deb, I may be one of your few readers who own the original paperback copy of Elegant but Easy. In fact, I found one at a tag sale a few years ago and bought that as well as my original copy was falling apart! Thanks for reprising these wonderful recipes
This cake turned out great, even with not so great plums. But I think there was a bit too much cinnamon, even though I like the flavor. Next time, I would use 1-2 teaspoons instead of a tablespoon on top.
Deb, for your slew of apples, 1) Yes, we want apple cinnamon rolls and 2) you should consider preserving some apple compote or something of that nature to have for oatmeal later in the winter when the apples have gone away.
Lovely cake, my father used to make one just like it. Beeing german (in Germany) he used damson plums (Zwetschgen) which look a lot like tose you use in this recipe.
Is there a difference between Italian (what makes them italian?) and damson plums? If so do, you think substituting the damson variety would work here?
Love it!
I made this last night and the even no-sweet-tooth hubs was sold instantly :)
It seems my mixture was somewhat more runny than yours in the picture, so my plums sank a bit to the bottom while baking. It left me with a plum soaked bottom and a more solid, cripsy top, which was yummy al the same :)
I made the cake yesterday with half of the sugar and two rather tart apples, cut into slices and pushed standing up into the batter, so that the cake rose around them. Tried it today as per instruction. Very tasty, nicely non-dry (lush, succulent or juicy does somehow not convey the right picture) and non too sweet. Thank you, that recipe is a keeper and seems to lend itself to a whole host of fruits.
I made this and loved it but the plums I got at Union Square farmers market were quite ripe and had tough skins, which detracted from the ease of eating. I imagine that peeling them would drastically reduce flavor?
Just what I had been looking for. A vehicle for my small brown turkey figs. I added 1 tab. of lemon peel to the batter, (leaving out amy mention of cinnamon or vanilla), drenched the halved figs in 3 tab. honey and 2 tab lemon juice, and applied them cut side up very snugly together over the batter. I drizzeled a small amount of the marinade over the top. Voila Thanks for the inspiration.
This was so good! I am so glad you added the sprinkled lemon juice on top. I could only find the large purple plums so this is what I used. I can not see where this cake could have been any yummier! Next time though I will not wait 24 hours. I will eat a piece warm right out of the oven and have leftovers the next day if I can keep my husband out of it. Thank you for sharing such goodness.
I made this cake yesterday, and resisted eating it until today, as advised (which was super difficult given how fragrant it was. It is flavorful, moist, AMAZING. I followed the recipe, except used one teaspoon of cinnamon, and not the tablespoon. It was plenty cinnamony. I also added one teaspoon of almond extract to the batter. The almond flavor blended wonderfully with the plum. If anyone wants a small variation, I strongly recommend it!
My hat is off to anyone who can make this delicious cake, and the LEAVE IT UNTOUCHED OVERNIGHT! All these years of yoga did not prepare me for the inner strength required to resist the instant gratification. So good. I forgot the lemon juice, duh, but otherwise made it as written (using black plums). Big winner!
Delicious! I had the same problem with the batter in the middle not being totally cooked even though I did the toothpick test and it came out clean. Will do as you suggest and poke in several places next time. My oven may be due for a new thermometer as well. I will make this again Deb!
Delish! I have a 10 inch springform pan and I decreased cooking time to 30 minutes, but had to increase the number of plums to cover the top. It is amazing! I did add a little almond extract to the batter too. This is better than my summer all purpose cake covered in fruit, this will be my new go to!
I made this for a dinner party on Sunday. omg. Fabulous. I added some grapefruit zest because it sounded like a good idea(added a bright bitter note). My plums were just the run-of-the-mill grocery variety and not particularly ripe, so I was worried it would be less than spectacular. Silly concern. It was simply divine. Not too sweet, just right, fruity and juicy. It. is. everything. Thanks for another winning recipe.
Deb, I made this gluten free over the weekend and it came out great. I substituted the cup of flour with Trader Joes GF APF (King Arthur would work well too) and added 1 teaspoon of corn starch and a pinch of guar gum. It rose over the plums well and tasted delicious!
Thank you, thank you, thank you! I live in Germany where every fall I am surrounded by plum cakes that I hate (sorry, German friends and family, but there are some ways in which I will never assimilate). Now I finally have a recipe that I like. I made this twice in one week and my kids loved it, too.
I made the cake this weekend and it was a big hit with my family. I had to buy plums from the supermarket (rather than the farmstand) & I was disappointed with the texture of the plums after I cut them open, but I went ahead. Cooking them improved them, and the cake was delicious! I will make it again.
This is one of my go-to classics, and everyone looks forward to it when those Italian Prune Plums are in the stores. It is spectacular and so easy. It also freezes beautifully. Now that my college age daughter is baking, we have officially been making and loving this cake in my family for 3 generations! Thank you for sharing the (not so) secret recipe with people who have missed it.
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