In 1983, chef Marian Burros published in The New York Times recipe of plum cake, which became a real passion for readers of the newspaper and published it for six (!) years. Vogue.ua publishes and shares the recipe lifehacks cooking a legendary cake.
Text: Darya Slobodyanik
The most luxurious in the world pie with plums, ideal for cooking in August and in early autumn, more than 30 years ago came up with a culinary Explorer, “new York times” Marian Burros. The newspaper published the recipe for Plum Torte every September from 1983 to 1989, until the editors decided that enough is enough. The recipe was printed the last time in 1989. “To counter perturbations readers, wrote Burros a few years later, the recipe was printed in a larger font than usual with dashed line around to encourage people to cut it out and hang it to, say, a refrigerator.” However. the editor threw an angry letter as editors dared to stop to print the recipe of the most popular pie in the world? Today’s recipe can be found on the website of the New York Times: it is simple, but the cooking time will not take you more than an hour.
(in the original recipe 1983 1 Cup) sugar
Cup butter, softened (this is exactly 113 grams)
1 Cup flour, sifted
1 teaspoon baking powder
A pinch of salt
12 plums (24 halves) pitted (I always use grade “vengerka”)
2 tbsp. sugar and 1 tsp cinnamon to sprinkle the cake
Preheat the oven to 180 degrees. Mix sugar and softened butter, add eggs and whisk again. Then add the sifted flour, baking powder, salt and gently whisk. The batter should be thick and elastic. Spoon the batter into the baking dish. Place the plum halves on top of the dough, the inner side of the plum up. Sprinkle with mixture of sugar and cinnamon. Bake 45 minutes, serve with ice-cream is (if you like so sweet desserts).
The main thing that you need to know about this recipe – it’s very simple. Even if you think that cooking and especially desserts – not yours, try it. To mess it is impossible, and the result will be that you will be greatly surprised. Plum cake from the “new York times” – perhaps the media and popular pie in the world. What’s his secret? This is well expressed one of the regular readers of the newspaper in his letter to the editor: pie is perfect to cook in August and early autumn, and it symbolizes this amazing, gentle transition from summer to fall. When the evenings are colder and you need to throw something with long sleeves, when you feel that autumn is near and even the air smells different when the kids are in school, and students in the University, and it’s the last days of ease and serenity that I feel in August. Happy pie, not otherwise.