Pie with large plums and cinnamon
Description
The recipe won't take much time. Instead of plums, you can use apricots, peaches, nectarines, or cherries in this pie, and substitute orange zest with lemon, lime, or grapefruit zest. You can also add extra spices. Serve chilled.
Instructions
- 1
Step 1
1. Cut plums in half and remove the pits. Place a rack in the center and preheat the oven to 175 degrees. Grease a square baking pan with butter and dust with flour.
- 2
Step 2
2. Mix the flour, baking powder, salt, and cinnamon together. Using a mixer, beat the butter on medium speed until soft and creamy, about 3 minutes. Add sugar and beat for another 3 minutes, then add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla extract, and beat on medium speed until smooth and well combined. Reduce speed to low and add the dry ingredients. Pour the batter into the prepared pan and smooth the top with a spatula.
- 3
Step 3
3. Place the halved plums on top of the dough, arranging them in approximately 4 rows with 4 plums in each row. Gently press the plums into the dough. Bake for about 30-40 minutes, until golden brown.
- 4
Step 4
4. Let cool on the baking sheet for 15 minutes—during this time the cake will absorb the plum juice. Transfer the cake to a large serving plate. If desired, dust with powdered sugar. You can cover the cake and store it at room temperature for up to 2 days—it will remain soft and moist.