This is another of the recipes Pamela sent me. It is a summer favorite. Also easy to make. Hungarian Plum Cake
1 stick butter
1 cup sugar, divided
2 eggs
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. lemon juice (fresh is best)
8-12 fresh plums depending on the size
(You may also substitute nectarines for the plums.)
Preheat oven to 400°.
Other Hungarian recipes from my momHungarian Chicken Paprika, Hungarian Stuffed Cabbage, Dobos Torte, Passover Sponge Cake
Cream butter, add 1/2 cup sugar and cream until light and fluffy. Add eggs one at a time and beat well. Mix flour, baking powder, and salt. Add to butter mixture. Add lemon juice. Put batter into well-greased cake pan.
Cut plums in half. Remove pits and cut into 1/2-inch slices. Press plums into batter. (There should be a lot of slices and very little batter showing.) Mix 1/2-cup sugar with cinnamon. Sprinkle mixture over the top. Bake 30 minutes. Serve warm as is or with a scoop of vanilla ice cream on top.
This recipe is from my Hungarian grandmother, Pearl Drechsler, of blessed memory. She was a marvelous cook and pastry chef supreme.
